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Coconut Flour Low-Carb Bread Rolls (Light & Soft) - Easy, Everyday Rolls

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 1/2 cup coconut flour (sifted if lumpy)
  • 1/4 cup finely ground psyllium husk powder (for structure and chew)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 4 large eggs (room temperature)
  • 1/2 cup plain Greek yogurt or sour cream
  • 3 tbsp olive oil or melted butter
  • 1 tsp apple cider vinegar (reacts with baking soda for lift)
  • 1/2–2/3 cup warm water (start with 1/2 cup; add more as needed)
  • Optional toppings: sesame seeds, everything bagel seasoning, coarse salt

Method
 

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together coconut flour, psyllium husk powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the eggs, Greek yogurt, olive oil, and apple cider vinegar until smooth.
  4. Pour the wet ingredients into the dry. Stir until combined. The batter will look thick and slightly sticky.
  5. Add 1/2 cup warm water and mix. Let the dough sit for 2–3 minutes so the psyllium and coconut flour hydrate. If it’s still very stiff, add water 1 tablespoon at a time until it’s soft and moldable.
  6. Lightly oil your hands. Divide the dough into 6–8 portions and roll into balls. Place on the baking sheet, leaving space between them. Gently flatten to about 1.5 inches high.
  7. Brush the tops with a bit of water or oil and sprinkle with sesame seeds or seasoning if using.
  8. Bake for 22–28 minutes, until the rolls are set, lightly golden, and sound hollow when tapped on the bottom.
  9. Cool on a rack for at least 15 minutes. The texture improves as steam escapes and crumb sets.