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Bread Rolls {Video}

February 5, 2020 by PetraScott 65 Comments

bread rolls - vegan, paleo, keto

These bread rolls are perfect for sandwiches, burgers, or as a side with any meal. They have a light crust, chewy inside, slice well, and don't crumble. They are vegan, grain-free, paleo, and keto friendly. 

Have you ever made the same recipe and each time you made it ended up with a different result? Well, that's the story of my life! I made these bread rolls probably 10 times before I figured out why their color ranged from golden brown, to beige-brown to purplish and even purple-black! 

I won't keep you hanging and let you know that the culprit is psyllium. If you're not familiar with psyllium, it's a form of soluble fiber derived from the seeds of the Plantago plant (most frequently Plantago ovata plant, also called blond psyllium). The husk is the actual coating of mucilage around the seed, and it's the only part of the plant used in manufacturing psyllium products. Once a year, the psyllium seed is gathered and stone-ground to harvest the husk.

The milled seed mucilage (aka psyllium seed husk) comes in different grades of purity, starting from 85% to 99.8% pure. The higher the purity level, the lighter the psyllium husk. This is why psyllium ranges from brown to off-white color. So, whenever you're purchasing psyllium, get the highest purity level you can find.

There's another piece to the puzzle though, and that's oxidization. Oxidation is a reaction that happens when oxygen has access to products containing fat or pigments. If pigments oxidize, they can change color completely. So, even if you purchase psyllium with a high grade of purity, you could end up with purple bread rolls. This has nothing to do with the brand of psyllium you're using, but rather with the way you handle psyllium...

I share information about the best practices when cooking with psyllium in my cookbook. 

low-carb bread rolls - vegan, paleo, keto, healthy

Tips for Making Bread Rolls

Ingredients

There are two flours in these bread rolls - almond flour and coconut flour. Almond flour provides structure to these bread rolls while coconut flour makes the bread rolls fluffy. The almond flour also over-rides the subtle flavor of coconut flour. 

The binder in this recipe is psyllium. The recipe won't work without it. First, psyllium reinforces the protein structure in the dough, so the dough is able to hold onto air bubbles. Second, psyllium binds water, making the bread rolls moist and chewy (rather than dry and crumbly). I would highly recommend using whole psyllium husks, not psyllium husk powder. You really only need to purchase whole psyllium husks. If a recipe ever calls for psyllium powder, just grind the whole psyllium husks right before baking. I use my Vitamix to do that, but a coffee grinder works too.

For those of you who avoid oil, you can make these bread rolls without it, but the rolls will be less tender on the inside and less crisp on the outside. The difference is subtle but important. 

Finally, a little bit of baking powder and salt. The bread rolls don't rise very much, but the baking powder helps lighten the texture. (Compared to classic dinner rolls, these bread rolls are heavier and denser).

dinner-rolls-low-carb-vegan-keto-paleo

Technique

Making these bread rolls is pretty straightforward. Mix all the dry ingredients, pour in wet ingredients, and stir until you get a pliable dough. The warmer the water, the more of it the psyllium soaks up. So, if the dough is too dry or doesn't bind well, add more water, 1 Tbsp./15 ml at a time. The final dough should be soft, moist, elastic, and slightly sticky.  

Divide the dough into 4-6 equal pieces. (The smaller the bread rolls, the faster they will bake). Roll each piece into a ball with your dominant hand, keeping outside edge of your hand pressed against work surface and gently pushing base of dough inward. As I already mentioned, the bread rolls don't rise or expand very much, so form them into the shape you'd like them to look like.

You can score the top of each roll, brush the bread rolls with olive oil, sprinkle them with sesame seeds or flax seeds, it's up to you. 

Bake the bread rolls until golden brown and firm to the touch.

More Bread Roll Recipes

I have a recipe for flaxseed bread rolls coming out soon, so stay tuned! 

I also have a few modifications of this recipe for flatbreads, including naan and tortillas.

If you try this recipe, please, let me know! Leave a comment, share your feedback, rate the recipe. It always means a lot when you do.

Kitchen Tools

kitchen tools for bread rolls

1. Griddle (Cast Iron, Lordge) | 2. Mixing Bowls (Pyrex, Glass) | 3. Measuring Cup (1 Cup, Anchor Hocking, Glass) | 4. Measuring Cups (Bellemain, Stainless Steel) | 5. Measuring Spoons (1Easylife, Stainless Steel) 

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bread rolls - vegan, paleo, keto
Print Recipe
4.91 from 10 votes

Bread Rolls

These bread rolls are perfect for sandwiches, burgers, or served as a side with any meal. They have a light crust, chewy inside, slice well, and don't crumble. They are vegan, grain-free, paleo, and keto friendly. 
Prep Time10 mins
Cook Time35 mins
Servings: 4 bread rolls

Ingredients

  • 1 ¼ cups almond flour , finely ground
  • ¼ cup coconut flour
  • ½ cup psyllium husks , whole
  • 2 tsp. baking powder
  • 1 Tbsp. olive oil
  • 1 cup warm water
  • salt , to taste
US Customary - Metric

Instructions

  • Prepare the dough. Add the almond flour, coconut flour, psyllium, baking power, and salt into a large mixing bowl and stir to combine. Add the oil and water, and mix to combine. Using your hands, knead the dough until soft, pliable, and elastic, about 1 minute. If the dough is too dry, add more water, 1 Tbsp./15 ml at a time.
  • Shape the bread rolls. Divide the dough into 4 equal pieces. Roll each piece into a ball. (My bread rolls were about 3.5 inch/9 cm in diameter).
  • Bake the bread rolls. Preheat the oven to 375°F/190°C. Place the bread rolls on a parchment paper-lined baking sheet (or a cast iron griddle), score the top (optional), lightly brush the top of each bread roll with oil or water (optional), and sprinkle with sesame seeds (optional). Bake the bread rolls until golden brown/brown (the color will vary depending on the psyllium) and firm to the touch, 35-40 minutes.
  • Store. Leftover bread rolls keep well in a tightly sealed container in the refrigerator for 5-6 days. For longer term storage, freeze in an airtight container for up to 3 months.

Recipe Notes

This recipe has been adapted from Sweet As Honey.
Nutrition Facts
Bread Rolls
Amount Per Serving (1 of 4)
Calories 377 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Carbohydrates 39g13%
Fiber 28g117%
Sugar 1g1%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Bread & Crackers, General

Reader Interactions

Comments

  1. Janet

    February 07, 2020 at 7:01 am

    Can Flax meal be used in part for the almond flour? I'm seeing there are a lot of carbs in this bread and as much as I miss bread, I don't miss the carbs. Please advise. I love your recipes and follow you regularly. Honest! And I live in Missouri.

    Reply
    • UmMusab

      February 07, 2020 at 6:12 pm

      Hi,

      Petra has flaxseed bread recipe that I am sure can be used as bread rolls.

      https://nutritionrefined.com/flaxseed-bread/

      Reply
    • PetraScott

      February 07, 2020 at 8:45 pm

      Hi Janet - truly, there are a lot of carbs in this recipe, but the majority is fiber, which is not a bad thing. If you replace the almond flour with flaxseeds, you're gonna end up with even more fiber. One more thought - I made 4 bread rolls out of one batch, but they are quite big. You could easily make 6 bread rolls out of this recipe (which would put you under 1 gram of sugar per bread roll). If you still want to sub some of the almond flour with flaxseed meal, I think that it is doable. I haven't tried it though, so I'm not sure about the quantities. My guess is that you will have to increase the amount of water slightly (as flaxseed meal is more absorbent than almond flour). If you give it a try, please, let me know how it goes 🙂

      Reply
      • Janet

        February 21, 2020 at 10:21 am

        Thank you and will do.

        Reply
  2. Geraldine Pike

    February 08, 2020 at 3:00 am

    4 stars
    Hi Petra
    Just made these bread rolls. Took them out after 35 min and they where still slightly raw on the inside.
    Then i put them back in for and extra 5 min, they seem to be okay. The one that i cut in half to see the inside after the 35 min used as my taster. The flavor of this bread is very earthy and tasty. I flattend my rolls and they did not rise much. How did you get yours so round. This recipe is a definite try again to improve. Thanks for an amazing blog.

    Reply
    • PetraScott

      February 08, 2020 at 5:49 am

      Hi Geraldine - thank you so much for the feedback! So happy you enjoyed the recipe 🙂 The baking time varies depending on whether you divide the bread rolls into 4 or 6 pieces. (The smaller the pieces, the faster they will bake). Next time you bake the bread rolls, you can insert a toothpick in the middle of the bread roll to see if they are done. If the toothpick comes clean, the bread rolls are done. Finally, the shape. As I write in the "technique" section, "the bread rolls don't rise or expand very much, so form them into the shape you'd like them to look like". So, to answer your question, I formed the bread rolls into a round shape to begin with. Hope this helps 🙂

      Reply
    • su

      May 14, 2020 at 8:38 am

      i tried a similar recipe w/o the coconut flour. i bake at 350 for 50 mins. then the key is letting them sit for 20 mins. right out of the oven and its still a bit gooey. it needs to rest to form real breadlike consistency.

      this recipe is great. we've adapted it to make burger buns, hot dog buns and foccaccia bread. my girlfriend is celiac and this bas been a game changer for us.

      Reply
      • PetraScott

        May 15, 2020 at 9:59 am

        Thank you for taking the time to share your tips, Su! That's really helpful.

        Reply
      • Basma

        June 06, 2020 at 3:04 am

        I had extra millet flour so i decided to use it instead of the almond and coconut, ended up increasing the water and oil amount by more than double, but end result was great, the best millet bread
        Thanks for the recipe it is great and adaptable to many types of flours

        Reply
        • PetraScott

          June 07, 2020 at 1:18 am

          You're so creative, Basma! Thank you so much for sharing! I make "cornbread" with millet, but never tried making these bread rolls with millet. I will definitely give this a try. Did you measure the water and oil or did you just eyeball it?

          Reply
  3. Tomoko

    February 12, 2020 at 12:39 am

    5 stars
    I LOVED this bread rolls! This is the best gluten-free vegan bread recipe I have ever tried. My family loved it too. It also feels light after eating too, which is very important. I have one question - is it possible to substitute almond flour with something else, to make it nut-free? My son is sensitive to almonds. If you have any recommendation, I would love to know. Please keep up the great work!

    Reply
    • PetraScott

      February 12, 2020 at 8:18 pm

      Yay! That makes me so happy, Tomoko!! Thank you so much for the feedback and rating! ❤️

      Reply
    • Laurel

      February 15, 2020 at 11:23 am

      As a long time survivor of food sensitivities I'll tell you that almost all the experts will tell you to try sunflower seed if there is a nut allergy involved.
      Good luck to you and your son. Oh, but it'll probably come out green which could be fun with St. Paddy's day coming.

      Reply
      • Tomoko

        February 17, 2020 at 3:13 am

        Thank you, Laurel. I will try with sunflower seeds:)

        Reply
    • PetraScott

      February 15, 2020 at 8:17 pm

      Oh, I completely forgot to answer your question. As Laurel said, sunflower seed flour would work great. Sunflower seeds do contain chlorophyll, also known as chlorogenic acid. The acid can react with the baking powder in the recipe and turn the bread rolls green (just FYI). You could also try a mix of pumpkin seeds and sunflower seeds (which will definitely alter the color of the bread rolls though).

      Reply
      • Tomoko

        February 17, 2020 at 3:20 am

        Thank you, Petra! I will try both 🙂

        Reply
  4. Beryl

    February 12, 2020 at 2:30 pm

    Hi Petra,
    I always love your recipes because am gluten free and vegan. And always know whatever pops up is in that category.

    However, my stomach cannot absorb other forms of coconut like coconut flour. Any substitutes for this?

    Reply
    • PetraScott

      February 12, 2020 at 8:15 pm

      Thank you for the kind words, Beryl! While I haven't tried it, I would assume that more almond flour will work in place of the coconut flour. However, I haven't tested it, so I am not sure what the amount would be. Considering that coconut flour is very absorbent, you would probably try 2 cups of almond flour. Please, let me know how it goes if you give it a try.

      Reply
  5. Louise

    February 12, 2020 at 5:10 pm

    Hi Petra,
    I am on Autoimmune Protocol and really miss bread and pastries. Which flour may I use in place of almond flour? Thank you for the amazing recipe!

    Reply
    • PetraScott

      February 12, 2020 at 8:16 pm

      Hi Louise - how about sunflower seeds? Are you ok with those?

      Reply
  6. Nickiea Proctor

    February 12, 2020 at 7:06 pm

    Is there any substitutions for phylum husk?

    Reply
    • PetraScott

      February 12, 2020 at 8:03 pm

      Hi Nickieea - unfortunately, no. The psyllium husk is an essential ingredient in this recipe.

      Reply
  7. Paula

    February 13, 2020 at 10:31 pm

    5 stars
    OMG! These bread rolls are AMAZING! I made them last night and everyone in my family loved them.

    Reply
    • PetraScott

      February 15, 2020 at 12:41 am

      So happy you enjoyed the bread rolls so much, Paula! ❤️

      Reply
  8. Gaelle

    February 14, 2020 at 4:22 pm

    Hi Petra ! Looking forward to trying this recipe ! Is it possible to use baking soda instead of baking powder ?
    Thank you !!

    Reply
    • PetraScott

      February 15, 2020 at 12:38 am

      Hi Gaelle - I haven't tried it, but my tip would be to use a little bit of acid if you want to use baking soda. Baking soda (base) needs an acid in order to react and create carbon dioxide (which is what allows baked goods to rise).

      Reply
      • Gaelle

        February 16, 2020 at 6:16 am

        Thank you ! Petra I'll try that 🙂

        Reply
  9. April

    February 15, 2020 at 4:06 am

    5 stars
    Hi Petra! I’ve just made the bread rolls and they are amazing!!! I am allergic to gluten and i was so desperately missing “bread”. I am so happy and grateful! I was wondering if we could also make them with psyllium powder instead of husk? Have you tried that? Would the ratio be the same?
    The only reason I’m asking is because those indeed turned out AMAZING, but hubby was fussing about the slight grainy texture. Maybe the powder would minimize that? Would the result be compromised in other areas?
    Thank you!!!

    Reply
    • PetraScott

      February 16, 2020 at 7:25 pm

      Hi April - yes, psyllium powder will work. The only issue you might encounter is the buns turning purple. Psyllium powder is more prone to oxidization, so depending on the brand, the color of the bread rolls may vary. As with the whole husks, I would recommend getting the highest purity level available (or if you already have whole husks, you can grind the psyllium yourself right before baking). Let me know if you have any questions 🙂

      Reply
  10. Silvia Monika

    February 16, 2020 at 10:58 am

    5 stars
    Absolutely delicious!!! This bread is just like regular bread with a slightly taste of coconut.My kids also like it. Thank you for sharing your recipes. God bless you! ❤️❤️❤️

    Reply
    • PetraScott

      February 16, 2020 at 7:07 pm

      You totally made my day!! I am so happy you and your kids liked the recipe so much, Silvia! Thank you so much for taking the time to share your feedback! ❤️

      Reply
  11. Yumi

    March 05, 2020 at 11:00 pm

    5 stars
    Thank You Petra! Bread Rolls were lovely from oven. I scooped dough into 6 small balls in a silicone mold. They were fluffier in air fryer! I did a step down slow bake: 180C 15min + 170C 15min + 160C 7min 😀

    Reply
    • PetraScott

      March 05, 2020 at 11:41 pm

      So happy to hear that! Thank you so much for sharing your feedback, Yumi! ❤️

      Reply
  12. Aman

    May 05, 2020 at 10:54 am

    Hi there, I recently watched your recipes ,
    And I really love it because most of the breads
    Using eggs in their almond and coconut flour bread.
    I just need to ask can we use this recipe to make bread?❤️

    Reply
    • PetraScott

      May 06, 2020 at 12:39 am

      Hi Aman - I have never tried making a whole loaf of bread with this recipe, so I'm not sure. I wish I could be more helpful! Please, do let me know how it goes if you give it a try.

      Reply
  13. Alex Scott

    May 15, 2020 at 6:25 pm

    Hey, I only have psyllium husk powder at home, is there a conversion of the psyllium husk to psyllium powder? or do I use a 1/2 cup of psyllium powder? Thank you so much. Your cooking is amazing.

    Reply
    • PetraScott

      May 16, 2020 at 12:09 am

      Thank you for the kind comment, Alex! I have never tried using powdered psyllium in this recipe, to be honest. I tried it with my almond flour tortillas and coconut flatbread, which worked (1:1 substitution). However, I don't like working with psyllium powder. It is more concentrated (so the taste of psyllium is more evident), and it oxidizes readily (meaning, it often changes color to purple, blue, or even black).

      Reply
  14. Chaitra

    May 20, 2020 at 3:53 am

    5 stars
    Wow this has been my first successful keto bread rolls. Followed many recipes from others but all invain. Thanks for the wonderful recipe ut has turned out to be great.. Crispy outside and soft like sponge on inside and tastes so good

    Reply
    • PetraScott

      May 20, 2020 at 4:53 pm

      Thank you so much for taking the time to share your feedback and rating, Chaitra!❤️ So happy you enjoyed the recipe.

      Reply
  15. Janel

    June 01, 2020 at 6:28 pm

    These were shocking Petra!! I've tried every Paleo bread under the sun and I don't care for the texture of any of them. These act just like read rolls, like yeast would! Yay! The flavor is definitely palatable, but I'm wondering if they could be made to taste different.........for instance, adding caraway seeds to make them taste like rye bread? I am so NOT a cook, so I don't know.

    Anyway, I can't tolerate any kind of starch - no tapioca flour, no cassava, no starchy anything and most Paleo breads I've tried have something in them like that, so this was an answer to prayer, I tell you! To find something breadlike, not only for rolls, but sandwiches, nut butters, etc. I will definitely try you naan and tortillas.

    Thank YOU so much for the work you do in creating recipes! Those of us who haven't got a clue how to create, sure appreciate the recipes that people like you are willing to create!

    Thanks!
    Janel

    Reply
    • PetraScott

      June 01, 2020 at 10:58 pm

      Thank you so much for the kind words and feedback, Jane!❤️ It really means a lot. Caraway seeds would be a lovely addition for sure. I don't think the bread rolls will taste exactly like rye bread (even if you add caraway seeds), but any spice will add to the complexity of flavors.

      Reply
  16. JANEL

    June 02, 2020 at 4:55 pm

    Thanks, Petra - I will try the caraway seeds and see what happens and let you know.

    BTW, have you ever tried adding a touch of stevia, just to give it a somewhat sweeter taste without any sugar sources?

    Reply
    • PetraScott

      June 03, 2020 at 11:26 pm

      Hi Janel - I don't usually add any sweeteners to my breads, but you certainly can. Yes, please, do keep me posted 🙂

      Reply
  17. Diana

    June 07, 2020 at 3:04 pm

    Hi there!
    Can I substitute baking powder with cooking soda for the small breads?

    Thank you,
    Diana

    Reply
    • PetraScott

      June 08, 2020 at 12:06 am

      Hi Diana - you can. Just use quarter the amount + 1 tsp. apple cider vinegar. Just make sure you work fast and don't let the dough rest, so the reaction between the baking soda and apple cir vinegar doesn't taper off.

      Reply
  18. Orzy

    June 11, 2020 at 1:53 am

    Hi how are you? What do you mean by blondie? (most frequently Plantago ovata plant, also called blonde psyllium).?

    Where did you buy your psyllium from? I clicked on the amazon link and it’s no longer available.

    Every time I bake using your instructions it comes out purple so I need to make sure I have the right psyllium.

    Thank you so much,

    Orzy

    Reply
    • PetraScott

      June 11, 2020 at 5:24 pm

      Hi Orzy - I didn't realize the psyllium was unavailable. I will contact the seller to find out if it's going to be in stock any time soon. That's the psyllium I have been using, so I will have to look around if I can find a different brand (if Himalaya doesn't re-stock). I have just sent a message to a few seller on Amazon to find out what the purity level of their psyllium product is. I will keep you posted.

      Reply
      • Orzala Rassekh

        July 02, 2020 at 1:53 am

        Hi Petra, were you able to find any more psyllium?

        Reply
        • PetraScott

          July 03, 2020 at 11:31 pm

          Hi Orzala - I am currently using psyllium husk from Organic India. I would link to it, but it's currently out of stock on Amazon. However, you can purchase it from other online stores, such as iHerb.

          Reply
  19. Orzy

    June 11, 2020 at 5:27 pm

    Thank you so much Petra! Also what did you mean by blonde psyllium? Thank you!

    Reply
    • PetraScott

      June 12, 2020 at 2:24 pm

      Hi Orzy - psyllium husk is sometimes called blond psyllium. It's two different terms for the same thing 🙂

      Reply
    • Basma

      June 16, 2020 at 12:34 am

      I am not sure of the exact extra amount of water and oil but roughly double the oil and like 3-3.5 cups of water?
      Also i felt that millet has a raw flour taste so i added some cinnamon and powdered cardamom & cloves just to enhance the millet taste

      Reply
      • PetraScott

        June 16, 2020 at 2:00 am

        Thank you Basma!

        Reply
  20. Orzy

    June 14, 2020 at 3:29 pm

    Thank you so much

    Reply
    • PetraScott

      June 15, 2020 at 1:05 am

      You're very welcome 🙂

      Reply
  21. Fatima

    September 06, 2020 at 6:51 am

    5 stars
    I am huge Fan of everything you post..this bread is no exception!!! thank you

    Reply
    • PetraScott

      September 06, 2020 at 9:10 am

      Aw, thank you so much, Fatima! Comments like yours are the reason I keep doing what I am doing!❤️

      Reply
  22. Kari Duevel

    August 04, 2021 at 11:13 am

    5 stars
    I can't wait to try this recipe, thank you for sharing it Janet! So many paleo breads take way too many eggs! And just in case there's someone else that has only the ground psyllium, you can sub it. One tablespoon of whole husks makes 1 teaspoon of powder. So this recipe will take 2 tablespoons plus 2 teaspoons of ground. Much peace n love...❤✌

    Reply
    • PetraScott

      August 08, 2021 at 6:57 am

      Thank you Kari! Hope you enjoy the recipe! 🙂

      Reply
  23. Peggy

    January 27, 2022 at 6:46 pm

    5 stars
    Hi Petra. We love your recipes and these rolls are always a hit when we have guests over for dinner. Since I have had to alter my way of eating to no oils or fats, is the olive oil necessary or can it be substituted with something else?

    Reply
    • PetraScott

      January 30, 2022 at 7:09 am

      Hi Peggy - thank you for the compliment! So happy you like my recipes! You could make the rolls without oil. However, the rolls will be less tender on the inside and less crisp on the outside.

      Reply
  24. Bethany

    March 31, 2022 at 9:13 am

    5 stars
    The colour turned out different, greyer due to me using psyllium husk powder that I bought at a Canadian store called Bulk Barn (it's all that I had) but this did not impact the flavour! I loved these! Thank you!

    Reply
    • PetraScott

      March 31, 2022 at 9:34 am

      Thank you so much for the feedback, Bethany! I really appreciate you taking the time to do that. I am so happy you liked the recipe.

      Reply
  25. Ana

    May 22, 2022 at 10:26 am

    Hi Petra,

    Could I substitute the almond flour with coconut flour in the same quantities?

    Also, can we omit the psyllium husks?

    Sorry, it’s just that I can’t eat neither of those two so I am looking for alternatives.

    Thanks,
    Ana

    Reply
    • PetraScott

      May 24, 2022 at 9:08 am

      Hi Ana - unfortunately, you absolutely need the psyllium husk for this recipe to work. Without the psyllium, the bread rolls won't hold together. There are other binders available (such as flax or chia seeds) but psyllium is the strongest out of them. As far as coconut flour goes, it is not a 1:1 substitute for almond flour as coconut flour is much denser and more absorbent than almond flour. You should be able to use other nut flours as a substitute though.

      Reply

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