KETO PULL APART ROLLS
Pull apart rolls make such an amazing starter, that you can share with your family and friends, while gathering around the dining table. They also go really well with soup, nothing better then dipping a soft and scrumptious fat head roll into a bowl of hot soup.
These little rolls are completely grain and gluten free. The recipe is also yeast free which means the recipe is super quick as we don’t need to wait for the dough to prove.
I’ve written a blog post on the basic fat head dough recipe, that I use. If you need some step by step instructions and tips on how to work with this dough head over there. For the rolls I like to add an extra tablespoon of cream cheese to the dough. This makes them more soft and fluffy.
TIPS ON MAKING KETO PULL APART BREAD
For fat head dough, I like to grate my own mozzarella, to reduce the carb count of the recipe, as already grated mozzarella is covered in starch to prevent it from sticking together. I mostly use a block of 250g mozzarella and grate it by hand. You can grate larger amounts of mozzarella at once, measure 250g portions and freeze the cheese in freezer bags.
I use organic extra fine almond flour for this recipe. This flour is a lot finer then regular almond flour, it also is defatted. That means some of the almond oil has been removed in the refining process. If you can not find this type of almond flour you can use regular almond flour or blanched ground almonds but your dough might be slightly softer and more difficult to work with. You can add an extra 1/4 cup of almond flour/ground almonds to the recipe, to give stability to the dough.
The dough can be really hot and slightly sticky. To make the dough easier to work with, let the dough rest for a few minutes before kneading it. This allows the cheese to cool down a little and harden a wee bit, resulting in a nice smooth dough that’s not too sticky or too hot.
You can brush each roll with egg wash, this ensures that the seeds stick on better.
For an incredible sharing platter, place the rolls around a wheel of brie or oven cheese, before baking it all together. Depending on the size of the cheese, you might have to make the double amount of dough.
HOW TO MAKE KETO PULL APART ROLLS
KETO PULL APART ROLLS
- Pre heat oven at 180°c.
- Line a baking sheet with baking paper.
- In a bowl melt mozzarella and cream cheese in the microwave.
- Add egg, baking powder and almond flour.
- Use a fork or spoon to mix everything together.
- Wait a few minutes so the cheese can cool down and firm up a bit before you knead the dough.
- Knead until you have a smooth dough.
- Form small rolls out of the dough.
- Roll them and place on the baking sheet or into a greased cake thin.
- Place the rolls close together with just a wee bit of space between them, as they will expand while baking.
- Now brush the rolls with olive oil or melted butter and add toppings to your liking.
- Bake for 20 minutes or until golden.
I always try to provide the correct nutritional information for each of my recipes. Please note that the nutritional value may vary for you, depending on the use of different brands and ingredients. Please calculate the nutritional value with the ingredients you use at home, to archive accurate nutritional information.
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