Soft Paleo Dinner Rolls

paleo dinner rolls
Benko Photographics
Prep time: 50 mins
Cook time: 25 mins
Calories: 261


These rolls are irresistible. Serve them warm from the oven with an informal stew or a special holiday dinner. Either way, they’ll be gone in minutes. (Fortunately, this recipe can be doubled!) For a breakfast treat, make Hot Cross Buns; see Variation. This recipe can be made egg-free; see instructions.

paleo dinner roll
Benko Photographics

For Egg-Free Soft Dinner Rolls, omit 1 egg. Combine 1 tablespoon flax meal with 3 tablespoons hot water; let cool 5 minutes. Use this mixture to replace the egg in step 3.

For Hot Cross Buns, mix 1/3 cup raisins into the batter in step 3. After buns are baked and cooled, drizzle white icing in an “X” (like a cross) over each one. To make the icing, blend 1/2 cup confectioners’ sugar, 2 tablespoons milk of choice, 1 tablespoon grated lemon zest and ½ teaspoon pure almond extract in a small bowl. Add more or less milk or sugar to create the desired consistency.

Paleo Dinner Roll Shopping List

For gluten-free and allergy-friendly ingredients, check out these companies.

Almond Flour & Meal
Bob’s Red Mill

Dairy-Free Butter Alternative
Earth Balance Buttery Sticks

Coconut Oil
Carrington Farms
NOW Foods

Almond Flour or Almond Meal?

What’s the difference? Both almond flour and almond meal are finely ground almonds, but almond meal is typically a coarser grind. These two items are usually interchangeable; you can replace one with the other in most recipes and get similar results. Almond meal is used to create more texture in certain baked goods.

More Paleo Bread Recipes

Seedy Paleo Loaf Bread

Crunchy Paleo Breadsticks

Grain-Free Biscuits

Contributing chef Mary Capone is author of The Gluten Free Italian Cookbook: Classic Cuisine from the Italian Countryside (The Wheat Free Gourmet Press) and owner of Bella Gluten-Free.

Yields 8 rolls


  • 3/4 cup warm water* (105°F–110°F or hot to wrist)
  • 2 teaspoons instant yeast
  • 1 teaspoon + 1.5 tablespoon pure maple syrup or honey, divided
  • 2 cups almond flour
  • 1 cup tapioca starch/flour
  • 1.5 teaspoons xanthan gum or psyllium seed powder
  • 1 teaspoon salt
  • 2 tablespoons melted butter, coconut oil or vegetable oil of choice
  • 1 large egg, room temperature
  • 1/2 teaspoon apple cider vinegar


1Lightly grease 10 muffin tins.

2Place warm water, yeast and 1 teaspoon maple syrup or honey in a small bowl, stirring to combine. Cover and let proof 5 minutes or until a light foam forms.

3In a large mixing bowl, place almond flour, tapioca starch/flour, xanthan gum and salt. Mix ingredients until well combined. With mixer on low speed, add yeast mixture, melted butter, egg and vinegar. Mix 3 minutes until incorporated.

4Using a 2-inch ice cream scoop or a large spoon, scoop out dough into prepared muffin tin.

5Preheat oven to 375° F.

6Cover muffin tin loosely with plastic wrap and place it in warm area to rise 35 to 40 minutes.

7Place tin in preheated oven and bake 22 to 25 minutes or until golden brown. Serve immediately while rolls are still warm.

1 roll contains 261 calories, 18g total fat, 3g saturated fat, 0g trans fat, 34mg cholesterol, 327mg sodium, 23g carbohydrates, 4g fiber, 4g sugars, 7g protein.
*TIP: Don’t use microwaved hot water when proofing the yeast. Hot pockets in the water (over 110°F) can kill the yeast.