I’m calling these sandwich rolls, but feel free to use them in any way you’d like. They make great buns and are equally good as toast and french toast.
You probably already know what you’re going to do with them, however here are a few ideas that I’ve enjoyed so far…
- slicing them in half
- eating them whole
- slathering them with butter
- toasting them and slathering them with butter
- building peanut butter and jelly sandwiches
- covering them with everything bagel topping
I use blanched almond flour however feel free to use cashew flour or other nut or seed flour.
As for the pan type, I use large muffin pans, however you can use any kind of pan you like, including a donut pan to make bagels or bagel rolls. Just make sure the pan is non-stick.
Sandwich Rolls
I recommend using a non-stick muffin top pan or muffin rings to bake the rolls since the dough is not firm but thick and pourable. I also recommend sprinkling the top of each roll with bagel seasoning such as Trader Joe’s Everything but the Bagel Seasoning before you place the pan in the oven to bake.
If you prefer you can use baking powder in place of baking soda. If you find them a bit dry, you can add 1 additional tablespoon of milk, or use heavy cream instead of milk.
Ingredients
- 1 cup (96 g) almond flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoons (56.7 g) unsalted butter, melted
- 4 large eggs
- 2 tablespoons almond milk (or other milk)
Instructions
- Preheat your oven to 425°F (220°C, or gas mark 7).
- Combine almond flour and baking soda in a mixer bowl or other bowl and mix to blend. You can also use a whisk to blend the batter.
- Add the remaining ingredients to the bowl and mix to blend well.
- Spread the batter among 6 Muffin ring molds or a muffin top baking pan (non-stick), and shuffle the pan to even out the batter. Optionally, sprinkle seasoning on top of each roll.
- Bake for 12 to 14 minutes.
- Cool. Store sealed in the refrigerator for several days, or in the freezer for a few months.
Makes 3 rolls (6 halves) using a muffin top pan or muffin rings. Or, you can slice each and have 12 halves or 6 rolls.
Gina Baker
December 22, 2018 at 7:17 amThank you!! We needed a new sandwich rounds recipe that doesn’t call for yogurt as we stopped making the SCD yogurt. My son will be happy to be able to make his sandwich rounds again in his muffin-top pan,
We so appreciate your recipes and love your cookbooks!
Best,
Gina
Erica
December 22, 2018 at 9:43 amYou’re welcome! You can also use dairy-free yogurt. Thanks for purchasing my books, Gina! Happy Holidays!
Carrie
December 28, 2018 at 12:23 pmWhat is the calorie and nutrition values in these?
Thank you!
Erica
December 28, 2018 at 7:38 pmBased on 6 servings: Calories:143 Carbs:1 Fat:13 Protein:5
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December 29, 2018 at 2:17 pmCan you use coconut flour? Also, what I use if I don’t have that kind of muffin pan?
Erica
December 29, 2018 at 9:18 pmYou can’t replace the almond flour with coconut flour, sorry. That would be a different recipe.
Lori
April 26, 2019 at 3:57 pmCan I substitute SCD yogurt for the almond milk? (
I love your cookbook and your recipes here. They always turn out and they’re always good! Thank you!
Erica
April 27, 2019 at 11:23 pmYes! You can. Thank you!!