These low carb and gluten-free seeded dinner rolls are perfect to take for a quick snack or enjoyed heated up with butter with your favourite soup!
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- Prep 15 MINS
- Cook 30 MINS
- Yields 18
1 pack of Low carb Sunflower & Linseed Bread Mix
3 whole eggs
1 1/2 cups (375ml) water
1Pour bread mix in large bowl.
2Whisk the eggs and water together and add to the bread mix.
3Combine well and let this mixture sit for 15 mins to thicken (this makes it easier to form into rolls)
4Preheat oven to 170.
5Using a wet spoon scoop approx a heaped tablespoon of mix onto a lined tray. Dip spoon in the water before scooping out each roll, then it just slides off the spoon.
5Sprinkle with the seeds and bake for 25-30 mins or until golden.
6Storage - Bread must be stored in the fridge (for up to 5 days) or the freezer in sandwich bags (for up to 3 months) Serving Suggestion Serve with our Low Carb Pumpkin Soup
Serve with our Low Carb Pumpkin Soup
1Can be made with 6 Seeds Mix
2Add 100g of powdered parmesan into the dry mix for a twist or your favourite dried herbs