AIP Garlic & Herb Bread Dinner Rolls
These AIP garlic & herb bread rolls are the perfect companion to a Sunday dinner or holiday! This recipe is grain-free, egg-free, and fully AIP-compliant.
Finally, I’m sharing an AIP dinner roll recipe on the blog! Honestly, I’m so excited about these. I remember the first time that I spent the holidays gluten-free, and then grain-free and I was desperate for a bread roll. Seriously, what’s a big holiday dinner without rolls?!
In the last few years I’ve been trying a few different things but nothing that I’ve been totally blown away by. I like a very specific kind of roll, that has lots of flavor and is higher in fat than most. So I decided to take matters into my own hands, and I am very, very happy that I did! These rolls are paleo, egg-free, AIP, and are just the right balance of flavorful, crisp on the outside, and soft on the inside.
Table of Contents
Why you’ll love these dinner rolls
- They’re grain free! Grain free bread is hard to find, but this one is!
- They’re also egg free. Rolls that are egg free and/or yeast free are also hard to come by, but these are made to be totally egg free.
- Bready goodness. These have a nice crust on the outside and a b ready center!
- Perfectly seasoned rather than bland. The garlic and herb seasoning really adds a pop of flavor to these rolls.
The Ingredients
- Tapioca starch. I really like using tapioca starch to create a “bready” texture that actually pulls and stretches. I have not tried subbing arrowroot, but cassava would be far too dense in this recipe.
- Coconut flour . Coconut flour helps to absorb excess moisture and give more structure. I have not tried this recipe without coconut and cannot recommend a swap that would yield the same results.
- Gelatin and water. This is the egg substitute used for this recipe!
- Olive oil and palm shortening. Technically, this recipe will work without the palm shortening and just doubling the olive oil, but the palm shoring does help to make it fluffier.
How to make the AIP Dinner Roll Recipe
Step one. Sift the coconut flour, tapioca starch, and baking soda together until they are well combined. Stir in the garlic and herbs.
Step two. Cut in the palm shortening, olive oil and apple cider vinegar.
Step three. Using a small pot, add the water. Evenly sprinkle the gelatin over the water. Allow the mixture to sit until it hardens.
Step four. Transfer the pot to the stove and set to medium-low heat. Allow the mixture to come to liquid, being careful to not let it burn. Vigorously whisk until the mixture is frothy. Immediately add the gelatin egg to the dough and stir until fully combined.
Step five. Form the dough into 4-5 small, round dinner rolls and place onto the baking sheet
Step six. Bake in the preheated oven for 18-20 minutes or until baked through. Top with salt flakes to taste and serve fresh.
Tips & Tricks
- Use the flakey salt!. Seriously, it makes the recipe. I highly recommend having flakey salt on hand for recipes like this.
- Take a shortcut with a spice blend. I really love the garlic & herb seasoning from Primal Palate, and it’s a perfect shortcut for this recipe.
Recipe FAQs
These rolls are most definitely best fresh! I recommend making them fresh when you’re about to enjoy dinner.
Though I haven’t tried it myself, real eggs may also work in this recipe, though I find that real eggs have a lot less moisture overall. If using a regular egg instead of a gelatin egg, you’ll need two, and you may need more or less coconut flour. Add a tablespoon of extra coconut flour if the mixture is too wet, or a splash of water if it’s too dry.
Because these rolls are gluten free, grain free, egg free and yeast free, they don’t have the rise you wold get from something like a Parker house roll. But they’re still delicious even without a big rise!
Other Related Grain-Free Recipes to Consider
If you tried this AIP Garlic & Herb Dinner Rolls Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
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AIP Garlic & Herb Dinner Rolls
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4–5 rolls 1x
- Category: Sides
- Method: Baked
- Cuisine: Global
Description
These AIP garlic & herb bread rolls are the perfect companion to a Sunday dinner or holiday! This recipe is grain-free, egg-free, and fully AIP-compliant.
Ingredients
- 3/4 cup tapioca starch
- 1/4 cup + 1 tbsp coconut flour
- 1/8 tsp baking soda
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Pinch of salt
- 2 tbsp olive oil (plus extra for coating your hands)
- 1 tsp apple cider vinegar
- 2 tbsp palm shortening
- 1/2 cup water
- 2 tbsp gelatin powder
- Salt flakes to taste
Instructions
- Preheat the oven to 350 F and line a small baking sheet with lightly greased parchment paper.
- Combine the dry tapioca starch, coconut flour, herbs, and baking soda in a bowl and whisk well to combine.
- Add the olive oil, apple cider vinegar, and palm shortening to the bowl. Using a silicone spatula, cut the palm shortening into the dry ingredients, breaking it into small pieces. Lightly stir to combine. The mixture should still be dry but lightly coated with the cooking fat.
- To make the gelatin egg, use a small pot and add the water. Evenly sprinkle the gelatin over the water. Allow the mixture to sit until it hardens. Transfer the pot to the stove and set to medium-low heat. Allow the mixture to come to liquid, being careful to not let it burn. Vigorously whisk until the mixture is frothy.
- Immediately add the gelatin egg to the dough and stir until fully combined.
- Lightly coat your hands with olive oil. Form the dough into five small, round dinner rolls using your hands and place them on the baking sheet. Bake in the preheated oven for 18-20 minutes, or until crisp on the bottom and baked on the top.
- Allow to cool for at least 20 minutes. Top with salt flakes to taste and serve fresh!
Notes
If using 2 regular egg instead of the gelatin egg, you may need more or less coconut flour. Add a tablespoon of extra coconut flour if the mixture is too wet, or a splash of water if it’s too dry.
Nutrition
- Serving Size: 1 roll
- Calories: 198
- Fat: 12g
- Carbohydrates: 20.6g
- Fiber: 2.6g
- Protein: 4g
Can we substitute a flax egg for gelatin?
There may not be enough liquid, so they might be too dry!
Hi, I have an allergy to coconut do you know if there is something else I can use ?
Unfortunately, I haven’t found anything else that works in this recipe like coconut flour.
These tasted absolutely amazing!
The only thing is the outside was crispy but the inside was kind of gooey. ?
That can happen with AIP baked goods, I find that letting it sit longer to let the inside set can help!
Could you use arrowroot starch instead of the tapioca starch?
I have not tried subbing arrowroot!
We love this roll, thank you
Thank you!!
I might have to try these out.
These were runny for me. It had a dough consistency until after the gelatin egg was added and then it was like pancake batter. Hoping they turn out like Naan instead.
Sorry about that! It could be that the gelatin egg had some issues. I would try stirring a lot more or adding a bit more flour!
These are so delicious. I’ve been skeptical about so many “bread” recipes on AIP and these are by far the best rolls ever. I made them to have with my AIP Thai Pumpkin Soup and my non-AIP dad was jealous of my rolls even though he had some sourdough. They smell so good and taste even better and are super moist and soak up heaps of goodness even reheated the next day. Love!
I was so excited to try these! But something went a bit awry… My store was out of tapioca starch so I subbed arrowroot, as others I saw did. But when I bit into the roll (after baking & cooling) the inside was like dense goo. They baked the full 17 minutes. Can you help me figure out what I did wrong? It was my first time with gelatin egg.. but I whipped until it had a nice froth. The flavor was wonderful though. I want to try again to get it right! 🙂
Sorry about that! It could be a gelatin egg issue, but it also could have been that it needed more time to sit? I find that when I have baked goods come out like that, they just need to cool longer for the gelatin egg to set more 🙂 hope that helps!!!
I’m not sure why my comment was deleted- I’ll try again. I made these a couple nights ago for my birthday dinner. It was so nice to have something bread-y, and this is one of the best breads I’ve tried on AIP.
I added crushed garlic and black olives, and it tasted like focaccia. I used arrowroot because that’s what I had on hand. They turned out crispy on the outside and soft and chewy in the middle.
My whole family loved them. Including husband who is not gluten-free or AIP. My kids are gluten-free and dairy free and they also loved them.
I had two left over, and they stored great in a glass dish in the fridge. I don’t use the microwave much, but I microwaved for a few seconds and they warmed up beautifully (outside became soft and chewy in place of the crispy outside). I will try putting them under the broiler next to reheat.
Thank you so much for a wonderful recipe!
I’m so happy to hear that!!