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Perfect for the holiday table or sandwiches, fitting with butter and jam, Keto Vegan Bread Rolls are a great egg-free, dairy-free roll for all your bread needs. Soft, tender and moist, these Bread Rolls are low carb, grain and gluten-free, with the right dough texture we all look for in good bread recipes.
Ingredients in Keto Vegan Bread Rolls
In our family, we have a lot of dietary needs. Having Keto Vegan Bread Rolls means everyone in our family can enjoy the same bread at dinner or a holiday meal. This year, we’ll be making these for our holiday table because they’re dairy-free, egg-free and use flours we can all have.
FLOURS — This recipe uses coconut flour and nut or seed flour. Most of you will choose to use blanched almond flour, but if you’re nut-free or don’t eat a lot of almonds, you can also use a seed flour. For alternative nut flours, such as your own sprouted nut flour, great low carb options are pecan, walnut or macadamia. For a great seed option, I recommend pine nuts.
OTHER DRY INGREDIENTS — With the two flours, we stir in psyllium husk powder (which adds a nice stretchy and tender quality to breads, like gluten would) and flax seed meal. Also — sea salt and baking soda.
WET INGREDIENTS — The wet ingredients in Keto Vegan Bread Rolls are water, olive oil and apple cider vinegar.
How to make Keto Vegan Bread Rolls
These rolls come together very simply. You’ll stir together the dry ingredients and then use an electric mixer to blend in the wet ingredients. You may also mix the recipe by hand.
After mixing, scoop the dough together in your mixing bowl, so it’s a big dough ball. Let this rest for 10 minutes, during which time the psyllium absorbs the water in the recipe.
Dump the dough onto a cutting board or lined cookie sheet and use a knife to cut it in pie-shaped equal portions. Roll these in your palms to make round rolls.
Arrange the rolls on a parchment lined baking sheet. You can place the rolls pretty close to each other (1″ or less) if you want them to bake together; otherwise space them about 2″ apart.
Brush the tops with your choice:
- olive oil
- water and a sprinkling of seeds
- water and a sprinkling of dried garlic or onion (my family loves this version)
- (non-vegan) egg yolks + water
… and bake. (Directions given in the recipe below for finishes. You can use a pastry brush or just your fingers for wetting the tops of each roll.)
Finishing the crust with various toppings creates different effects. I like water + seeds/spices or the egg yolk effect the best for this bread, depending on your diet. No finish creates a dull finish, so I recommend it.
The photo above shows the water + seeds/spices option. And the photo below shows the egg yolk option.
Serving suggestions for Keto Vegan Rolls
I created this recipe right before the fall and winter holidays. So I do have Keto Vegan Bread Rolls in mind as a side dish for the holiday table. In that setting, dinner rolls are a classic feast item to serve with butter and jam.
These rolls are also great any day of the year — for breakfasts, lunches, snacks or dinners.
For meals — Serve with veggie-foods, like avocado, cucumbers, hummus, nut butters or tahini. For non-vegan: Serve with meats, smoked salmon and various cheeses.
How to store Keto Vegan Bread Rolls
Keto Vegan Bread Rolls can be kept on the counter over night. Just wrap them well in a sealed container.
You can also make these rolls ahead of time and freeze them: Wrap well, and freeze for up to 3 months. To defrost, keep them sealed and leave out at room temperature — overnight or for several hours.
To warm rolls, place in a warm, preheated oven for about 10 minutes. 300 degrees Fahrenheit is a good warming temperature. You can also sprinkle or drizzle rolls with water before reheating, to ensure soft, moist rolls that don’t get dried out.
Keto Vegan Bread Rolls (with nut-free option)
- baking sheet
- electric mixer (optional)
- 1-⅔ cup filtered water
- 1 cup minus 1 Tablespoon coconut flour measure 1 cup coconut flour into a small bowl, then remove 1 Tablespoon
- ½ cup blanched almond flour or other nut or seed flour of choice (for nut-free, process pine nuts in a coffee grinder or food processor)
- ¼ cup + 1 Tablespoon psyllium husk whole (<-- The one I link to says it's a fine powder, but it's actually flaky and works well.)
- 2 tablespoons olive oil
- 1 Tablespoon flax seed meal
- 1 Tablespoon granulated sweetener
- 2 teaspoons apple cider vinegar
- 1 teaspoon baking soda sifted
- ½ teaspoon sea salt
- Preheat oven to 375 degrees Fahrenheit.Line a baking sheet with parchment paper. Set aside.
- In large bowl, stir together dry ingredients. Add wet ingredients. Use electric mixer to combine ingredients, until just mixed. Use a spatula or your hand to form into a ball. Allow to rest for 10 minutes.
- Dump dough onto prepared baking sheet or work surface. Cut the dough into 6 even sections. Form into 6 balls. Place on prepared baking sheet. (If desired, brush with water and sprinkle with seeds of choice OR for non-vegan, brush with 1 egg yolk mixed with 1 Tablespoon water for a golden finish.)
- Bake for about 30 minutes, until browned on the bottom, golden on top and light (if you pick one up).