3 tbsp Psyllium husk powder
4 large egg Egg whole raw
- Preheat the oven to 350F. Line a baking sheet with parchment paper (or grease the pan generously).
- In a medium-size bowl, mix the coconut flour, psyllium powder, baking powder, and salt.
- Place the butter in a small microwave-safe dish, microwave for about 20 seconds, stir, and then continue heating for another 10 seconds or until the butter melts.
- In a large bowl, mix the eggs with a hand mixer. Add the melted butter and water, and continue to mix for another minute or so.
- Pour the flour mixture into the egg mixture, and mix until the dough becomes thick enough to shape rolls. The dough will be very wet, but if the dough is still too wet to handle, add another 1 tbsp of psyllium powder and mix in well.
- Scoop out a golfball-size amount of dough, shape the dough into a roll, and place on the lined baking sheet. If the dough is sticking to your hands, grease your hands with vegetable spray. Make 12 rolls.
- Bake rolls for 35-45 minutes. The rolls will be slightly browned with a somewhat firm crust when they are done. Remove from the oven, and serve while the rolls are still warm.
This recipe makes 12 rolls. 1 serving is 1 roll.
The psyllium powder in this recipe keeps the rolls moist, and gives the rolls an elastic texture similar to wheat rolls. Without psyllium powder, the rolls will be a bit dry and dense.
Sprinkle rolls with 1-2 tsp of poppy seeds just before baking for added flavor and crunch.