Cheesy Garlic Rolls

_MG_5529Italian food is one of my all-time favorite things to eat, which is very hard to deal with in a paleo lifestyle as most of the staple foods are very-NOT-paleo breads and pastas.  Luckily, alternative flours exist and it is becoming more apparent to those of us experimenting with them how to make them work in our favor and bring back those awesome tastes and textures!

Upon receiving my Fair Trade box for Fair Trade Month, I knew I wanted to experiment with the coconut flour it included in some bread recipes.  I also conveniently have some leftover “No-tellini” Basil Pesto Chicken and Veggies left over from my mom’s birthday dinner a few days ago… so of course, this is the perfect time to make some dipping bread!  I am very satisfied with how this recipe turned out.  The rolls aren’t very puffy, but the texture is great and the flavor just how I wanted it.  Plus, I think making your own bread is one of the most satisfying things you can cook.  Give them a try with your next Italian dinner!

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Cheesy Garlic Bread Rolls

Prep time: 25 minutes   Cook time: 8 minutes   Total time: 33 minutes

Yield: 9 rolls

Ingredients

1 1/2 cups arrowroot starch

1/4 cup Arrowhead Mills Organic Coconut Flour

1/4 cup nutritional yeast

1/3 cup clarified butter, melted

4 eggs, separated into whites and yolks

1 tsp apple cider vinegar

1 tsp baking soda

1 tsp garlic powder

1/2 tsp ground Frontier Co-Op Black Peppercorns

1/2 tsp sea salt

Garlic Butter topping

3 tbsp melted clarified butter

1 tsp dry basil leaf flakes

2 garlic cloves, minced

1/2 tsp ground Frontier Co-Op Black Peppercorns

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Directions

  1. Preheat oven to 350ºF and grease a baking sheet with extra clarified butter or other oil of choice.
  2. In a large mixing bowl, stir together all dry ingredients and spices until well-combined.
  3. In a medium mixing bowl, whisk egg yolks, butter and apple cider vinegar together until the yolks are broken into an even liquid.
  4. In a small mixing bowl, beat egg whites until stiff peaks begin to form.  I’d HIGHLY recommend an electric mixer for this!
  5. Once egg whites are well-beaten, add them to the dry ingredients, stirring together as much as possible.
  6. Quickly incorporate the egg yolk mixture last.  The consistency of the mixture will be somewhat of a a stiff batter or loose dough.  Don’t worry – that’s how it should be!
  7. Scoop batter onto greased baking sheet in 3-inch rounds.  Bake for 10 minutes, or until the dough is risen and the top is golden.  While baking, mix together all ingredients for garlic butter topping.
  8. Remove from the oven and drizzle garlic butter on top.  Scoop rolls off of the baking sheet immediately following and place on a cooling rack.
  9. Enjoy right away with some garlic butter as a side to my Chicken Piccata or “No-Tellini” Basil Pesto Chicken and Veggies.  If you are not serving immediately, store in a sealed container in the fridge for a few days.
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