Description
Soft, fluffy, low carb dinner rolls made with mashed butternut squash, almond flour, sage, and parmesan cheese. These rolls are perfect for fall and holiday feasts, offering a flavorful gluten-free and keto-friendly alternative to traditional bread rolls.
Ingredients
Main Ingredients
- 1 cup mashed butternut squash (cooked and drained)
- 1 cup almond flour
- 2 eggs
- 1/4 cup grated parmesan cheese
- 1 tsp dried sage or 1 tbsp fresh sage, chopped
- 1 tsp baking powder
- 1 tbsp melted butter (plus extra for brushing)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the rolls.
- Mix Wet Ingredients: In a mixing bowl, combine the mashed butternut squash, eggs, grated parmesan cheese, sage, salt, and pepper. Stir until well blended.
- Add Dry Ingredients: Gradually stir in the almond flour and baking powder until a dough forms and is fully incorporated.
- Shape the Rolls: Shape the dough into individual rolls by hand or spoon the dough into a greased muffin tin for uniform shapes.
- Brush with Butter: Lightly brush the tops of the rolls with melted butter to encourage browning and add flavor.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until the rolls are lightly browned and cooked through.
Notes
- Ensure the butternut squash is well-drained to prevent soggy dough and achieve the best texture.
- For flavor variations, consider adding rosemary, thyme, or minced garlic to the dough.
- These rolls can be frozen after baking and reheated later for convenience.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Side Dish, Bread
- Method: Baking
- Cuisine: American
