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Today I have bread for you ladies. S BREAD! Seriously, this tastes like a wonderful whole grain roll. My dear friend and fellow THM Admin Cathryn Perotti Larkin created this most amazing recipe. Rolls and bread is one of those items that I have found recipes that “will do”. Or, it’s an E bread and I want to devour the entire loaf.
This my friend and fellow THM Admin Cathryn’s lovely roll recipe, that I use as bread, as rolls, as hot dog buns, hamburger buns and pizza crust. It is so versatile and yes, it is EGG FREE!!
I have made several batches and played with the recipe a couple of times. I have had successful rolls every time. Here is my one little catch, which doesn’t bother anyone in my household at all, they are a little bit doughy inside when done. But not overly so. By the time you fill this baby up with sandwich fixins or even eating it plain, it works! I added butter to mine (because seriously a roll and butter, HELLO!!!!) and it was amazing. The first night I made them I ate 4. FOUR! I had to walk away. That good. Can you all tell I am so excited to be sharing this with you?? These rolls are like little pockets, when you cut them open they are almost hollow with a little pockets for good things to be added.
Below I am posting Cathryns original recipe from the meme created for it. Her original version has eggs. She played with the recipe and came up with what I am sharing here today with you for all of our lovely egg free ladies. So we have a double option here, egg free or if you can, try the original version!
Just Like Grandmas Rolls (Egg Free)
Dry ingredients:
1 cup oat fiber
1/2 cup nut flour (can sub in 1:1 flax meal for nut free version))
1/4 cup coconut flour
1/2 cup psyllium husk
1 1/2 tsp salt
4 tsp baking powder
1 tsp baking soda
~~ Seasonings are optional, but delicious! (make it yours!)
1/2 tsp basil
1/2 tsp oregano
1/2 tsp garlic powder
4 Tablespoons butter or for dairy free coconut oil
Wet Ingredients:
2 gelatin eggs (2 tsp gelatin mixed with 6 T cold water, let sit)
6 T applesauce (I use a single serving applesauce cup) (can also use on plan milk of choice)
1/4 cup apple cider vinegar (ACV)
1 1/2 cups boiling water
~ Combine dry ingredients
~add fat of choice (I grate butter into mine), combine well
~mix in “egg”, applesauce/milk, and ACV, combine well
~Pour in boiling water (it will fizz up, so pour slowly!)
~mix WELL!! Allow to sit for several minutes to thicken
~Make plum sized balls and place on a parchment lined baking sheet or I now use Silpat
~Bake at 375 for 45-55 minutes. When done baking open oven door a crack, leave rolls in oven and allow to cool.
NOW you can take them out and enjoy!! (Trust me, I did it early the first time because I couldn’t help myself, while still yummy, it was more gooey inside, but I know, you’ll need to test it for yourself, just don’t burn your mouth!!)
Thank you Cathryn for sharing your creativeness and delicious recipe. You have blessed this allergy mama and her hubby greatly!!
With joy ~ Tina
Thank you for blogging this Tina!! I'm honored, and excited to share it too <3
<3 You are blessing many!
Do you use whole psyllium husks or powder?
I buy the trader Joes brand and it says on the package "pure plantago husks". 🙂
I don't know if they're whole or powder 😉 Thanks anyway! Can I sub the applesauce for more boiling water?
I have never tried subbing out the applesauce. I would guess it may work, but I would probably use a bit less since the applesauce is thick. Let me know if it works out ok! 🙂
I think I'll sub the applesauce for yoghurt / creme fraiche.
Oh! I would guess that should work great! Keep me posted! 🙂
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Your blog blesses many, my friend! Love your recipes 🙂
Hi! If I wanted to add eggs instead would it change the type or it will remain an s? U think it will work?
There is an egg version that is fuel pull. Go to mymontanakitchen.com and look for sandwich rolls
The egg white version is listed in the graphic above
Hi Tina! This recipe tastes great. My rolls came out really gooey inside even though I cooked them for almost an hour. I finally sliced them open and cooked them like that to get them all the way baked. What do you think that I could have done wrong? Thanks for your help! Thanks for this recipe!
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It would not change the fuel source, still an S. You can follow the recipe in the photo that has egg in it! :)I adapted my recipe from the original.
Hmmmm…I am not sure why that would have happened. :/
They come out perfectly everytime for me.
did you make any changes at all to the recipe? Is your oven calibrated correctly? There are so many variables it is hard for me to say. I have so many ladies make these completely successfully that I cannot imagine why they were gooey. Good idea to slice and bake them! 🙂
Thanks. I will try again. Maybe I miscalculated and did not realize it. I love your recipes. Thank you for sharing!
One other thought I had over this week as I have pondered your question, did you allow them to cool in the oven as directed?
When I first made them i was so excited to try them I pulled one hot out of the oven and sliced it open. It was gooey inside. I realized that the last step, although totally agonizing, is important!
I will say without the egg, these rolls do come out more moist than a slice of bread. But so so yummy! My husband loves them because there isn't too much bread he says, he can load them up with yummy fillings instead! :)_
Any thoughts for a fellow allergy mama who also has kiddos with nut allergies? The nut flour would be a "no go" for us. I'm new to thm plan and trying to also keep things safe for my allergy kids is making me nervous. Thanks
I would recommend trying them subbing out the nut flour with perhaps flaxmeal or sesame seed flour. 🙂 Keep me posted how it works! So many are looking for great sub ideas, your comments would be very helpful!
Can you sub the coconut flour with something else?? I can’t do the coconut flour. Thanks!
I think some have tried psyllium, but I cannot say for sure if it will work or not. 🙂
Is it possible to make your recipe in two loaves like the original recipe? I want to use your version but would like to make it in loaves rather than rolls.
I have not had success in getting them to bake all the way through even when I made a hot dog bun out of some of the dough. It seems they really need to be in these smaller sizes to bake through. If you do give it a try, I would be curious as to your results though! 🙂
I have not had success in getting them to bake all the way through even when I made a hot dog bun out of some of the dough. It seems they really need to be in these smaller sizes to bake through. If you do give it a try, I would be curious as to your results though! 🙂
Ok thank you! 🙂
🙂
Hi just seen this recipe, what could I sub for oat fibre we don’t get it here in South Africa, thank you
Hi, I am sorry but I am not sure what you could sub for the oat fiber here. You could try another all fiber source that may be available to you, but I am not sure how well it would work. I have only made this with the oat fiber. Sorry I cant be more helpful!
can almond flour be used as the ‘nut flour’ or does the hazlenut flour work better?
Yes, you can use any nut flour.
Also, meant to ask if these would freeze well?
Yes! I make double batches and freeze. They defrost on the counter quickly!
Awesome, thanks!!
Happy to help!