Preheat and prep: Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Mix dry ingredients: In a bowl, whisk 2 cups almond flour, 2 tablespoons psyllium husk powder, 2 teaspoons baking powder, and 1/2 teaspoon salt until evenly combined. If using garlic or onion powder, add 1/2 teaspoon now.

Whisk wet ingredients: In another bowl, beat 2 large eggs, 1 tablespoon apple cider vinegar, and 2 tablespoons melted butter (or oil). Add 3/4 cup warm water and whisk again.

Combine: Pour wet into dry. Stir with a spatula until a thick, slightly sticky dough forms. Let it rest for 2–3 minutes to allow the psyllium to hydrate and firm up.

Shape the rolls: Lightly oil your hands. Divide the dough into 8 equal portions and shape into smooth balls. Place on the baking sheet, spaced an inch apart. For a dinner-roll look, place them closer so they touch slightly as they bake.

Egg wash: Beat 1 egg with a teaspoon of water. Brush the tops generously. Sprinkle seeds or herbs if you like.

Bake: Bake for 20–24 minutes, until the tops are deep golden and the bottoms feel set. The rolls should sound slightly hollow when tapped.

Cool briefly: Let them rest 10 minutes on the tray, then move to a rack. This helps the interior set and keeps the crust lightly crisp.

Serve warm: Brush with a little melted butter and a pinch of flaky salt for a bakery finish.