I have been holding on to this grain-free dinner roll recipe for a very long time.  It is one of  the yummiest breads I’ve ever tried, even among the wheat breads I used to eat. I was waiting for a special occasion to share this, or maybe even for a book or an e-book, but my youngest one started kindergarten two weeks ago and since her school has a very strict nut-free policy, this bread rolls have made things much easier. I imagine that there are a lot of paleo parents going through the same dilemma, so this one if for you.

The best part about this bread recipe is that I can make several batches of it at the time and freeze them for later, when I am ready to eat them. I just pop them in the toaster oven for a few minutes and they are as tasty as when they were first baked.

For other bread or wrap recipes, check out my paleo bread, grain-free wrap, or cranberry pumpkin bread.

Ingredients:

1 cup of shredded mozzarella cheese (use 1 cup of Daya’s cheese for a dairy-free option)
1 cup of organic tapioca flour
1 large egg, preferably room temperature
1/4 cup of softened butter or coconut oil
1/2 tsp of baking soda
salt to taste

Preparation:

• Preheat oven to 425 degrees fahrenheit.
• Combine all the ingredients in a large bowl.
• Using your hand, mix and knead the dough until uniform.
• If the dough it too dry and powdery you may add 1 or 2 tablespoons of water, if the dough is too sticky add a little bit more flour.
• Grease or line a cookie sheet or jelly roll pan with unbleached parchment paper ( I use  this stainless-steel jelly roll pan).
• Roll the dough into desired size balls. I use approximately 1/4 cup of dough for each ball
• Place the balls on the cookie sheet about 2 inches apart.
• Bake for 15 minutes or until the dinner rolls start to brown
• Eat preferably while still warm.
• Once baked these rolls can be frozen and thawed in a toaster oven when needed.

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