quickbread - Grain-Free “White” Dinner Rolls

By tinathorn

Ingredients

• 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

Details

Servings 12
Adapted from deliciouslyorganic.net

Preparation

Step 1

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.