This recipe is derived from my basic scone recipe, and came from the desire to have some type of dinner roll without yeast. It’s not that I’m against yeast, even though I don’t react well to it, but more from the fact that I didn’t have any in the pantry. And like the rest of the country, I’m on lock down in my house and don’t need to get out to the grocery store to get yeast. Also, something you’ll notice in the recipe, is that I’m out of almond and coconut milk. And my grocery pick-up has had it out of stock for the last 2 weeks. 😳
I call this a Biscuit Roll because it is a sturdy-ish type of roll, not round and smooth and light like a proper yeasty dinner roll. However, it pairs well as a breakfast food, and a side for soups, stews, and roasts. I’d actually eat it with anything, to be honest. 😋
A note on substitutes: if you don’t have sorghum flour, oat flour will probably work fine as well. I also made these without arrowroot and they turned out fine, just not as domed as the others and less sturdy.
- 1 c. Bob’s red mill blue bag 1-1 baking flour
- 1/4 c. Brown rice flour
- 1/4-1/2 c. White rice flour
- 1/2 c. Sweet Sorghum flour
- 1-2 TBS Arrowroot starch
- 1/2 tsp. Salt
- 1 TBS Baking Powder
- 1/4 c. Sugar
- 1 c. Thick coconut cream (Let the can sit a few days to allow the separation. Scoop the top thick part of the cream out.
- 3/4 c. “Coconut Cream Water” (Honestly, I don’t know what to call it. If you have non-dairy milk, just use it. If not- like me- mix the rest of the coconut cream with the separated coconut water in the can and use it. This should use of the whole 13.6 fl oz. can of coconut cream.)
- Preheat oven to 390 F.
- In a large bowl, whisk dry ingredients. Use only 1 TBS arrowroot at first.
- Blend in the coconut cream as noted above. In my experience, the batter was very soft, so I added 1/4 c. more white rice flour and another tablespoon of arrowroot. Kneed into the dough with your hands.
- Separate dough into 12 parts and roll into balls with your hands. And place on non-stick cookie sheet. Brush the top of the rolls with coconut cream leftovers.
- Bake on non-stick cookie sheet for 20-25 min. Let cool at least 5 minutes before serving.