Here’s an all-purpose, anytime dinner roll, baked in a muffin tin to prevent the dough from spreading or flattening out. One innovation in this recipe is using flour made from toasted sesame seeds, which really boosts the flavor of the rolls. Just one caution: Before you grind the toasted sesame seeds to make the flour, be sure to let them cool completely; otherwise, you’ll end up making sesame butter.
- Yield: 8 Rolls
- 2½ cups (10 oz / 283 g) almond flour
- ½ cup (2 oz / 57 g) toasted sesame seed flour
- 2 tablespoons Splenda or Stevia Extract in the Raw, or 1 tablespoon New Roots Stevia Sugar
- ½ teaspoon baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- 2 eggs (3.5 oz / 99 g)
- ¼ cup (2 oz / 57 g) salted butter or margarine, melted
- Preheat the oven to 350°F (177°C). Mist 8 muffin cups with spray oil.
- In a medium bowl, combine the almond flour, sesame seed flour, sweetener, baking powder, xanthan gum, and salt and whisk until well mixed. In a large bowl, whisk the eggs and butter together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a very thick, sticky batter.
- Mist a work surface with spray oil and transfer the dough to the oiled spot. Divide the dough into 8 equal portions. To make each roll, divide one of the pieces into 3 equal portions, then form each into a ball. (You may want to oil your hands to prevent sticking.) Put the 3 dough balls in a muffin cup, arranging them in a triangle. Repeat with all of the remaining dough pieces.
- Bake the rolls for 15 minutes, then rotate and bake for about 15 more minutes, until golden brown and springy when pressed.
- Let the rolls cool in the pan for 5 minutes, then serve while still warm.