Serve these luscious, moist rolls at your holiday dinner. Nobody will know that they are gluten and grain-free! The trick to making this recipe is to make sure you stop adding flour as soon as you can form the dough into balls. Also, be sure to use the super finely ground blanched almond flour. Please note that these rolls are best the day they are made, after about a day they begin to get very dry. So be sure to prepare this recipe just before you are planning on serving it.
Ingredients
Wet Ingredients
1 cups
warm
water
(105 to 110 degrees)
2¼ teaspoons
active dry yeast
1 teaspoons
maple syrup
4 large
eggs
Dry Ingredients
3 cups
blanched almond flour
(gently packed)
3 cups
arrowroot powder
½ cups
coconut flour
1½ teaspoons
sea salt
