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!
AIP Garlic & Herb Dinner Rolls
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Ingredients
- ¾ cup tapioca starch
- ¼ cup + 1 tbsp coconut flour
- ⅛ tsp baking soda
- 1 tsp garlic powder
- ½ tsp dried thyme
- ½ 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
- ½ 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
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!
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 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! 🙂
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!
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!!
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!
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!
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!
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.
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 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.
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!
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!
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.
Can an egg be used instead of the gelatin egg? Will it change the outcome?