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My husband is a bread fiend.  You know the saying “Man cannot live on bread alone”?  Yeah, it doesn’t apply to him.  I could put a hunk of bread down in front of him for every meal and he would be happy.  I wouldn’t even have to change the kind of bread just get the carb-y goodness into his mouth as fast as possible.

He married a woman who doesn’t really eat bread.

Not that I don’t like bread, it just doesn’t like me back very much.  Plus, if I ate as much bread as the man I married does I would probably be 600 pounds.  600 pounds of bread.  

Over the years, I’ve made various kinds of gluten-free, dairy-free, egg-free bread and while they were good enough for me as a stand in for traditional bread, Adam never really took to them.  Which is fine because while he also likes eating bread he really likes the process of making it too.  But I wanted to make bread that both of us could enjoy and could get as close to real bread as possible.

I think I might have gotten it.  Are these exactly like traditional dinner rolls?  No.  But Adam did eat 5 (or 6) of the 9 rolls I made and I think that’s good enough for me!  You can make these rolls ahead of time and keep them in the fridge until you’re ready to bake them.  You could even freeze a bunch and then just pull them out when you’re ready to use them!

Dinner Rolls- Makes 9-10 rolls depending on how big you make them.  Based off these Honey Biscuits from Against All Grain. 

• 1 3/4 cups almond flour
• 2 tbsp coconut flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3 tbsp ground flax seed
• 6 tbsp water
• 1/4 cup coconut oil, semi-soft (if your oil is liquid like mine always is, measure it out and then stick it in the fridge for a few minutes).
• 2 tbsp coconut milk or water

1. Preheat oven to 350 and line a baking sheet with parchment paper or a Silpat.  Mix the 3 tbsp ground flax seed and 6 tbsp water and set aside to gel.
2. Combine all of the dry ingredients, and seasonings if you’re using them, and whisk together.
3. In a separate bowl, combine the gelled flax seed, semi-soft coconut oil, and 2 tbsp coconut milk together.  Mix it really well so that everything is combined.
4. Make a well in the dry ingredients and pour in the wet.  Use a rubber spatula and mix everything together.  You should get a very stiff dough and be able to form a ball.  If not, add a little more coconut flour one tablespoon at a time.
5. Take out a little of the dough from the dough ball and roll into a ball.  Place it on the sheet and slightly flatten it with the palm of your hand.  Continue until all the dough is gone.
6. Bake for 10 to 15 minutes.  Check at 10 minutes and if it’s golden on the edges take it out and let it cool for a few minutes before serving.