Rosemary-Onion Dinner Rolls
These little rolls are a variation on a Paleo Flax Bread recipe I saw somewhere on the net. They came out quite light and tasty. They are very nice with butter. These are not suitable until you get to the Atkins OWL nuts and seeds level of the carb re-introduction ladder. This batter can be baked as a single loaf as well, but allow longer (about 30 minutes) for baking time if you do. I found they were good at room temperature, sliced and used to make min- sandwiches and sliders, too!
VARIATION: Omit rosemary & onion powder and instead use dill weed or seed along with lightly toasted minced dehydrated onion. Or use any other favorite seasoning blend. Be CREATIVE!! 🙂
This recipe appeared in Volume 2 of Jennifer Eloff’s on-going cookbook series: Low Carbing Among Friends. Each of her books brings you a huge collection of kitchen-tested low-carb creations by some of the most talented cooks in the low-carbing arena. GET YOURS TODAY from: Amazon or here
INGREDIENTS:
2 T. coconut flour
2/3 c. almond flour
1 c. + 2 T. flax meal (use golden flax for the lightest roll)
¼ tsp. salt
2½ tsp. baking powder
1 tsp. onion powder
1½ tsp. crushed dried rosemary (or 1½ T. fresh, chopped fine)
4 eggs, beaten
¾-1 c. water
4 T. olive oil
DIRECTIONS: Preheat oven to 350º. Grease loaf pan or muffin pan with some olive oil. Beat the eggs, 4 T. olive oil and 1/2 c. of the water in a large mixing bowl. Measure all dry ingredients on top of the egg mixture and stir/beat well. Batter will be quite stiff. Gradually add more water in small increments and beat after each addition until batter is smooth/soft enough to be spooned into muffin pans. I used a square muffin pan making these. You want it fairly thick! Spoon into muffin cups nearly full, as these don’t rise too much. I actually used a square muffin pan, with 1″ deep wells.
Optional: Before baking, sprinkle a few poppy seeds or crushed minced onion on top.
Pop into 350º oven for about 20 minutes (30-40 minutes for a single loaf of bread). Cool slightly before attempting to remove them from the pan.
NUTRITIONAL INFO: Makes 1 loaf cut into 12 slices or 12 dinner rolls, each roll/slice contains:
154 calories
12.8 g fat
5.83 g carbs, 4.43 g fiber, 1.4 g NET CARBS
5.71 g protein
83 mg sodium
Buttoni's Low-Carb Recipes 
These were disgustingly awful. I followed every direction. They turned out ugly, lumpy, and terrible tasting. Sorry I wasted my ingredients on these “rolls”
Sounds like something went terribly wrong, Lucia. I’m sorry yours didn’t come out, as low-carb ingredients are quite pricey. Did you make any substitutions? Or use all dark flax meal? I’ve made these several times and they have always come out tasty and smooth as they appear in my photo. Your problem with “lumpy” sounds like either your dry ingredients were lumpy in the bowl (highly possible with the coconut flour, which is often very lumpy in some brands), or the batter wasn’t stirred/beaten well enough to eliminate lumps. I like Honeyvillegrains.com cococnut flour as it is the finest grind (never lumpy)coconut flour I’ve found. As to “ugly”, well, flax is what it is, and quite dark in color unless you use all GOLDEN flax, which I recommended in the recipe. As to “terrible tasting”, sounds like your flax meal has gone rancid. Flax oil in the seed will go bad over time at room temperature. Do you keep it on the counter or just in the pantry? I had one batch turn rancid and it is the vilest taste. They recommend you store flax in the refrigerator or freezer because of its tendency to go rancid on your counter in canisters. I only keep a very small canister on my counter, and always smell it before using. Rancid flax usually smells bad at room temperature, but not always if it’s just beginning to go bad. Check your flax out and consider replacing it. In all honesty, sometimes it goes rancid right on the grocer’s shelf if they don’t sell it often and has been there a month or longer. I think with a fresh batch of golden flax meal, some rapid stirring/beating of the batter, your next batch will be much better.
This looks just great! Can this be done in a bread machine?
I have no idea, Olivia. Don’t own one. You could try it. But no kneading is needed, so why would you want to?
I Making a low carb thanksgiving the Wednesday before Thanksgiving for the very first time. Do you think these would be good enough to sub for the white rolls we are used to? Are they very flaxy tasting? Thanks.
I know they LOOK dark, but they really weren’t very flaxy or strong tasting. You see, I don’t much like the taste of flax, but it renders a lighter, fluffier bread texture then almond or coconut flour, thus I use a little bit most of my bread recipes, but not enough to be tasted. 🙂
What does ¾-1 c. water? I am guessing it means 1 3/4 cups of water? Please clarify. Thank you.
I am guessing it means you will use between 3/4 and 1 cup of water. You are adding it in slowly until your batter reaches the proper consistency. 😊
Yes, Lynn, you want to add 3/4 c. at first and stir it in. Only add the remaining 1/4 cup if the batter is too stiff too dry and stiff to spoon easily into the cups. But it is a fairly thick batter. The reason for the variance is that different brands of coconut flour absorb liquid differently.
As a breast cancer survivor, I’m not supposed to use flax, since it increases estrogen. How much chia seeds would it take to sub for it?
I don’t think there is any way you can sub chia seed to the tune of over 1 cup of flax. If I were you, I’d try one of my other bread recipes that doesn’t have flax, make int he shape of rolls and add rosemary and onion to them. Just click the breads categories on the right side of the page and browse. Maybe my Seeded Dinner Rolls would work out for you: https://buttoni.wordpress.com/2012/01/25/seeded-dinner-rolls/
Do these freeze well? How long can you store them in the refrigerator?
They should keep about a week to 10 days in the refrigerator. I have never frozen them. I’m not fond of freezing bread. My freezer book says most breads will freeze for about a month. Longer than that and the freezer dries breads out.
These sound really tasty. do you have any idea of serving size and net carb count?
That info appears at the bottom of my recipes, Marjorie.
How essential is the coconut flour? I can only find it in huge bags and it is SO expensive!
Lots of places sell it in one lb. bags. Lets Do Organic on-line, Netrition.com, Bobs Red Mills on-line, probably Trader Joes or Whole Foods stores. If you up the almond flour and flax to compensate, these may cook OK for you. But know that your results be different in volume, taste and texture. I can’t guarantee they will cook right as I’ve never deviated from my recipe.
Wow thank you for the prompt response! I imagine it drives you nuts when people want to change your recipes all the time, so I apologize for that! I will look at the places you mentioned for the coconut flour.
what is the T. stand for? teaspoon or tablespoon?
In American recipes T.=tablespoon; t. or tsp.=teaspoon. 🙂
How would you store these? Would they be okay out of the fridge?
Hi, Aubrey! Frankly, personally, I don’t trust low-carb breads or cakes out of the fridge. It’s the high egg and cheese content of low-carb breads that worries me. I keep such items in a plastic bag in the fridge. When I want to rewarm, I either warm on low setting of my toaster, rewarm them in a microwave on “defrost” 1-2 seconds, or reheat in the oven on 250º.
Yeah I figured. I’m looking for recipies to take on a cruise since I am gluten free and low carb. Thank you! I can’t wait to try these!
Only thing I’ve made that keeps well out of the fridge, Aubrey, is crackers. They do quite nicely out on the counter in a canister or airtight container. I recently made a new recipe for crackers off of RealSustenance.com that makes TWO LARGE sheet pans full and they are even better than my Almond Flax Crackers! Can’t find the recipe page and she has no search feature, but here it is with a couple of my tweaks:
Gluten-Free Crispy Crackers (taste like wheat thins)
3 c. PACKED almond flour
7 T. arrowroot (I used), or tapioca or potato starch
2 tsp. baking powder
3/4 tsp. salt
2/3 c.flax meal
3/4 c. warm water
1 T. olive oil
1 T. coarse black pepper (optional addition I made)
Mix all ingredients in a large bowl. Form into a mass, divide in half and roll each part between 2 sheets parchment on your sheet pans. Try to keep the mixture thin and even in the pans. Carefully remove top parchment and score each pan or cracker dough into 48 crackers (6×8). Bake at 350 about 15-20 minutes (don’t over brown. Remove from oven, score again while still warm, cool completely and separate. Store in canister or airtight container on counter. These are DELICIOUS! Would be great for a trip. I plan to post the recipe on my site soon, but just haven’t gotten around to it yet. May make a couple more tweaks.