Paleo Sandwich Rolls
By Lawman JohnsonPublished on July 1, 2016
Yield
Makes 8 rolls
Ingredients
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. As soon as oven reaches 200 degrees, turn it off. (This will be warm proofing box for dough. Do not begin step 2 until oven has been turned off.) Line rimmed baking sheet with greased parchment paper. Using double layer of aluminum foil, create eight 13 1/2 by 2-inch strips, then shape each into 4-inch circle and secure with staples. Grease inside of collars and place on prepared sheet.
- Combine warm water, honey, and yeast in medium bowl and let sit until bubbly, about 5 minutes. Whisk in eggs, oil, and vinegar. Using stand mixer fitted with paddle, mix almond flour, arrowroot flour, coconut flour, psyllium husk, and salt together on low speed until combined, about 1 minute. Slowly add yeast mixture and let dough come together, scraping down sides of bowl as needed, about 1 minute. Increase speed to medium and beat until sticky and uniform, about 6 minutes. (Dough will resemble loose cookie dough.)
- Moisten your hands and divide dough into 8 equal pieces (3 1/2 ounces). Working with 1 piece of dough at a time, roll into rough round and place in foil collar. Cover loosely with plastic wrap, place sheet in warmed oven, and let rise for 10 minutes; do not let plastic touch oven rack.
- Remove sheet from oven and let sit on counter until dough has doubled in size, about 20 minutes. Meanwhile, heat oven to 400 degrees.
- Reduce oven temperature to 350 degrees. Remove plastic and adjust foil collars as needed to be flush with sheet. Spray rolls with water and sprinkle with sesame seeds, if using. Set sheet with rolls inside second rimmed baking sheet and bake until rolls are golden brown and firm, 30 to 35 minutes, rotating sheet and removing foil collars halfway through baking.
- Transfer rolls to wire rack and let cool completely before serving, about 1 hour. (Split rolls can be wrapped in double layer of plastic wrap and stored at room temperature for up to 2 days or frozen for up to 1 month. If frozen, microwave at 50 percent power for 1 minute then toast until golden.)
Yield
Makes 8 rollsIngredients
Ingredients
Ingredients
Why This Recipe Works
Too often, paleo-friendly sandwich breads turn out dry, crumbly, and dense or spongy, webby, and almost custard-like; plus, they usually lack the structure needed to stand up to a substantial filling. We wanted a hearty, sturdy sandwich roll that would taste great. To create good structure, we needed to use multiple flours and starches. For the base of our rolls we decided to use almond flour for its neutral flavor. Arrowroot flour was also essential, since the pure starch lightened the texture of the rolls and helped absorb moisture. Since we were after a bready flavor and texture, we used yeast as our leavener and added enough water to make a dough. But these ingredients alone didn’t give our rolls much structure—nor did they taste very good. A couple of eggs provided better structure and offered some subtle richness. Psyllium husk powder, a common ingredient in gluten-free breads, gave the rolls a more open crumb by creating a sturdier protein network. It also contributed a pleasant, wheaty flavor. Some cider vinegar gave the rolls a sourdough-like tang, while honey, olive oil, and salt rounded out the flavor nicely. But the rolls were still turning out rather wet and dense. We tried reducing the amount of water, but since we were counting on the water to create steam and help the rolls rise in the oven, we couldn’t reduce the amount enough to get rid of the wetness. Instead, we added some coconut flour to the dough, which easily absorbed the excess liquid without making the rolls crumbly. Finally, since the dough was fairly soft and tended to spread in the oven, we made foil collars to hold the dough in place during proofing and some of the baking time. Halfway through baking, we removed the collars to ensure even browning. A sprinkling of sesame seeds before baking was a welcome final touch.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. As soon as oven reaches 200 degrees, turn it off. (This will be warm proofing box for dough. Do not begin step 2 until oven has been turned off.) Line rimmed baking sheet with greased parchment paper. Using double layer of aluminum foil, create eight 13 1/2 by 2-inch strips, then shape each into 4-inch circle and secure with staples. Grease inside of collars and place on prepared sheet.
- Combine warm water, honey, and yeast in medium bowl and let sit until bubbly, about 5 minutes. Whisk in eggs, oil, and vinegar. Using stand mixer fitted with paddle, mix almond flour, arrowroot flour, coconut flour, psyllium husk, and salt together on low speed until combined, about 1 minute. Slowly add yeast mixture and let dough come together, scraping down sides of bowl as needed, about 1 minute. Increase speed to medium and beat until sticky and uniform, about 6 minutes. (Dough will resemble loose cookie dough.)
- Moisten your hands and divide dough into 8 equal pieces (3 1/2 ounces). Working with 1 piece of dough at a time, roll into rough round and place in foil collar. Cover loosely with plastic wrap, place sheet in warmed oven, and let rise for 10 minutes; do not let plastic touch oven rack.
- Remove sheet from oven and let sit on counter until dough has doubled in size, about 20 minutes. Meanwhile, heat oven to 400 degrees.
- Reduce oven temperature to 350 degrees. Remove plastic and adjust foil collars as needed to be flush with sheet. Spray rolls with water and sprinkle with sesame seeds, if using. Set sheet with rolls inside second rimmed baking sheet and bake until rolls are golden brown and firm, 30 to 35 minutes, rotating sheet and removing foil collars halfway through baking.
- Transfer rolls to wire rack and let cool completely before serving, about 1 hour. (Split rolls can be wrapped in double layer of plastic wrap and stored at room temperature for up to 2 days or frozen for up to 1 month. If frozen, microwave at 50 percent power for 1 minute then toast until golden.)
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