The family is head-over-heels for these rolls. I never thought I would eat a fluffy, white, and grain-free roll. I found one, though!
These rolls are commonly known as Yucca buns and are traditionally made with yucca or tapioca flour. I’m a big fan of arrowroot flour, so I used it in place of the yucca flour and it worked beautifully. I tested them with several different cheeses and the rolls turned out perfect, although mozzarella was our favorite. If you use a cheddar cheese, make sure it’s very mild in flavor. They make a great addition to almost any special dinner!
Serves: Makes 12 rolls
Arrowroot is a starch, so these rolls should be eaten in moderation (perfect for a holiday meal). Adapted from Food Network
Save RecipeIngredients
- 2 cups shredded mozzarella (you can substitute with fontina, mild raw cheddar, or Monterey Jack)
- 1 cup arrowroot flour
- 1/2 teaspoon Celtic sea salt
- 1 teaspoon grain-free baking powder*
- 1 large egg
- 3 tablespoons whole milk
Instructions
- Preheat oven to 350 degrees F. Place mozzarella, arrowroot flour, sea salt and baking powder in the bowl of a food processor. Process until blended. Add egg and milk and process until mixture forms a dough. Divide the dough into 12 pieces and using your hands, roll into the size of ping pong balls. Place each dough ball on a baking sheet lined with parchment paper and press them slightly so the bottom is just flat (Without this step, when they heat up in the oven they roll around and touch each other). Freeze for 5 minutes. Remove from freezer and bake for 15-18 minutes until just turning golden brown. Best served warm.
- *To make your own homemade grain-free baking powder - Combine 1 part baking soda, 2 parts cream of tartar, 2 parts arrowroot flour.
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