Paleo Dinner Rolls (Vegan)

Course: Side Dish
Cuisine: American
Keyword: bread, holiday, paleo, vegan
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12
Calories: 90 kcal
Author: Megan Gilmore
A crusty and chewy dinner roll that's egg-free and grain-free!


  • 1 chia egg (1 T. ground chia seeds + 3 T. water)
  • 3/4 cup tapioca starch
  • 1/2 cup coconut flour
  • 3/4 cup water
  • 1/4 cup melted coconut oil
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1-2 cloves garlic , minced


  1. Preheat the oven to 350F and line a baking sheet with parchment paper.
  2. Combine the ground chia seeds and water to make the chia "egg" and stir well until the mixture thickens and becomes gel-like. Pour the chia egg into a large mixing bowl and add in the rest of the ingredients, stirring well until a moist and thick dough is formed. Be sure to stir very well, practically kneading the dough with a spoon or spatula until no clumps remain.
  3. Scoop the dough by heaping tablespoons, then use your hands to roll them into balls. These dinner rolls will be smaller than traditional rolls, but if you make them much larger they will not cook thoroughly. Bake at 350F for 35 to 40 minutes, until the rolls feel dry on the outside and the bottoms are lightly golden. Allow the rolls to cool for at least 15 minutes before serving, as the centers will continue to cook a bit after the pan is removed from the oven.
  4. These rolls will dry out if left out for too long, so be sure to store any leftovers in a sealed container to retain their texture.