Dinner “tin” Rolls (Paleo/Gluten Free) (Edit recipe)

I figured there must be some way to make a dinner roll out of [our paleo sandwich bread] recipe since it’s really such a lovely bread. So guess what? They happened and after just a couple of tweaks and a quick ship from Amazon for the right liners, we now get to add dinner rolls to our Thanksgiving table. *see notes for information on liners

15 minutes

18 minutes to 22 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	33
Fat:	2 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	0 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 12

Ingredients

1 whole Paleo Sandwich Bread (click for recipe), make as directed
2 Tbsp Avocado Oil, to coat liners, spray or brush on
1 whole Egg, for egg wash (optional)
2 Tbsp Sesame Seeds, (optional)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400°F.
Make sandwich bread recipe as directed.
Scoop into 12 lined & avocado oil coated muffin tins, divided equally.
Brush tops gently with egg wash & then seeds if using.
Let rise for 15-20 minutes.
Place in oven, REDUCE OVEN TEMP. to 385°.
Bake 18-22 minutes or until golden, brush with butter (or ghee) while warm (opt).

Notes

You must bake in a muffin tin AND the tall liners (like tulip liners) are necessary. Otherwise you’ll have flat rolls as they won’t have enough structure to rise without them.