AIP Garlic & Herb Bread Rolls
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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.
How to make the AIP Dinner Roll Recipe
- Begin the dough: Sift the coconut flour, tapioca starch and baking soda together until well combined. Stir in the garlic and herbs. Add in the olive oil and stir well.
- 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.
- Bake: Form the dough into 4-5 small, round dinner rolls and place onto the baking sheet. Bake in the preheated oven for 15-17 minutes or until baked through. Top with salt flakes to taste and serve fresh.
Tips & Tricks for the AIP Dinner Rolls
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.
Can you make these ahead of time?
They really do taste best fresh, but if you’re going to a holiday dinner and need to bring them along with you, they’ll be fine! I just suggest waiting as long as possible to make them so they’re nice and fresh.
The Ingredients (& possible substitutions)
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 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.
You can also use avocado oil but I love the flavor of olive oil! I’m of Italian descent and ate a lot of bread dipped in olive oil as a kid, and this recipe really gives me those vibes. It’s heavy on the olive oil, but it’s really good.
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AIP Garlic & Herb Dinner Rolls
- Total Time: 25 minutes
- Yield: 4-5 rolls 1x
- 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
- 1/4 cup olive oil
- 1/2 cup water
- 2 tbsp gelatin powder
- Salt flakes to taste
- Preheat the oven to 375 F and line a baking sheet with parchment paper lightly greased.
- Sift the coconut flour, tapioca starch and baking soda together until well combined. Stir in the garlic and herbs.
- Add in the olive oil and stir well.
- 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.
- Form the dough into 4-5 small, round dinner rolls and place onto the baking sheet. Bake in the preheated oven for 15-17 minutes or until baked through.
- Allow to cool for at least 10 minutes. Top with salt flakes to taste and serve fresh.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 15
- Category: Sides
- Method: Baked
- Cuisine: Global
- Serving Size: 1 roll
- Calories: 198
- Fat: 12g
- Carbohydrates: 20.6g
- Fiber: 2.6g
- Protein: 4g
Can an egg be used instead of the gelatin egg? Will it change the outcome?
These look lovely. If we can tolerate eggs in our house could we use a real egg in replacement of the gelatin one?
I haven’t tried but it should work! Let me know if you try it!
I had this recipe saved while I was trying to hunt down the ingredients, and found out I have a sensitivity to garlic (heartbreaking…I hadn’t lived a day without it before I got the news). But I tried this recipe with onion powder in place of the garlic and it was delicious! My husband said it tastes like focaccia. I couldn’t find flaked salt locally, but I mixed in 1/4 tsp of truffle salt and enjoyed that.
You say not to bake the rolls until the last minute, but what about freezing the dough? Do you think it would hold up?
I’m not sure if the gelatin egg would hold up to freezing… they’re very temperamental. What I would do is just blend the dry ingredients, save that, and add the wet ingredients when you’re ready to bake!
Used arrowroot starch instead and these came out amazing! So good!!
Thank you so much, Alex!!
Mine have great flavor but the texture seems to not be right. It is dry and very crumbly. I did use 1 regular egg. Did I cook too long? Any other ideas?
It may be that egg was smaller and didn’t have as much liquid. I would add a little bit of water to balance it out!
I made these rolls tonight to serve along with Pumpkin Chili from The Healing Kitchen cookbook. Delicious! Even my non-AIP hubby loved them and decided to have several rolls, so I’m glad I doubled the recipe. One thing I was wondering is if you make your dinner rolls extra big in Texas (Lol…I know y’all do a lot of things BIGGER in Texas!) as I was able to make 12 rolls the size of what is pictured when I doubled the recipe.
Just whipped up a batch of these using a real egg and a few extra tsps of water and was able to make 4 rolls for meal prep this week. The real egg works — and delicious recipe Michelle!
Yay! Thank you so much, Paige!!
Paige, how did you know to add water with the egg? How many tsps did you add with a regular egg?
I have successfully reintroduced flax as an egg replacement. Do you think that would work for these?
I actually haven’t worked much with flax eggs so not sure! Let me know if you do 🙂
I tried this recipe and subbed arrow root for tapioca flour. It tasted terrible! Next time I’ll try with tapioca, It almost tasted like rotten fish, Any ideas about why that may have happened? I love your recipes! Thank you.
It could be that one of the ingredients that you used was off? I don’t see any other reason this recipe would taste fishy otherwise, and I’ve had it multiple times.
Made these last night! I used arrowroot because thats all I had. They were good, but a little dense. I would like to try again with Tapioca.
Thanks for the recipe!
Loving lots of stuff from your site!
Hi, would these work baked as a loaf in a Dutch Oven? Has anyone tried? Thanks, Katie
I haven’t tried, but let me know if you do!
THE BEST AIP ROLL EVER! I’ve never been able to find a simple AND yummy roll recipe & I’ve been on AIP for 7+ years! I’m always excited when I come across your recipes! Never been disappointed. Thank you for making & sharing this!
I needed an AIP church communion recipe and modifying this really helped.
Saw what you said about tapioca vs cassava, so I did 1/4 cup arrowroot + 2/4 cassava to compensate. Given the purpose I left out the herbs. Seems to have worked well. Had one with some scuppernong jelly I just made and it seemed good. Can’t wait to make a full garlic/herb version.
Glad you were able to use the recipe!!
I used all of the called for ingredients and all of the called for measurements but my dough turned out more like a batter. Since I am new to all of these ingredients I wasn’t sure what to do so I went ahead and baked them. They kind of look like sugar cookies. I am an experienced baker—just not using these ingredients. Any suggestions as to what I did wrong?
You’ll see if the photos that mine are pretty flat too. They won’t rise like regular dough. You can always add a bit more coconut flour to thicken up the batter too!
These rolls were amazing! I hadn’t eaten anything like this in a long time, and it tasted just like the bread I used to have. I will definitely be making this regularly and customize them with different spices. Thanks so much! 🙂
Tried this for the first time and they didn’t grow much
After 17 minutes the outside was starting to go crusty but still pale and the inside was still wet.
First time I’ve used gelatin egg and it was frothy but then went to foam – did I whisk for too long?
Only other thing I can think of is that I was too reserved with the baking soda – any other ideas?
It may have been over whisked, but overall, these don’t really get much of a rise out of them! In the photos they’re still pretty small too. There’s no yeast, so it’ll still be small. You can also try to have them sit for a bit longer to allow them to set before trying them to make sure they’re all cooled inside 🙂
These turned out great! I love that it all comes together in one bowl with virtually no fuss and not a lot of different flours. I divided the dough into 5 rolls. The taste and texture blows any cassava-based roll out of the water! Today I warmed a day-old roll up in the microwave for lunch, and the texture held its own. They were lighter in colour than they appear to be online, so I’m glad I didn’t wait for them to turn golden-brown. The only addition I’ll make next time is a bit of salt, as I found the finished product a bit under-salted. I was also thinking that I could try adding cooked meat or proscuitto in the middle of these before I bake them to make a sausage roll of sorts. I recently discovered that I can use a cheap-o dollar store milk frothing wand to froth up the gelatin egg, and it’s been a total win: no more hand wisk!
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!!
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!!!
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!
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!
I might have to try these out.
We love this roll, thank you
Could you use arrowroot starch instead of the tapioca starch?
I have not tried subbing arrowroot!