Makes 6 rolls
3/4 cup sifted coconut flour
1/4 cup plus 2 Tablespoons ground sunflower seeds
1/4 cup golden flax seed meal
1/8 teaspoon aluminum-free baking powder
1/2 teaspoon fine sea salt*
1/2 teaspoon xanthan gum
1/16 teaspoon pure stevia powder
1 1/8 teaspoon Active Dry yeast (half of a packet)
4 large eggs, room temperature (no cold eggs!)
5 Tablespoons melted unsalted butter OR 5 Tablespoons – 1 teaspoon of oil
1 1/2 teaspoons honey (the sugar will be eaten by the yeast)
1/2 cup warm water**
*Add 1/8 teaspoon more salt for more of a biscuit flavor
**Add 1 teaspoon extra water if you are using oil instead of butter
Grind sunflower seeds and whole flax seeds (if you did not buy flaxseed meal) into a fine meal with a coffee grinder, Magic Bullet blender, or food processor. Line a cookie sheet with parchment paper or a silpat. Alternatively, grease the 6 wells of a muffin top pan. Preheat oven to 350 degrees Fahrenheit. Sift coconut flour into a bowl, gently spoon it into your measuring cups, and level with a knife. In a large mixing bowl, whisk together the coconut flour, sunflower seed meal, flaxseed meal, sea salt, xanthan gum, stevia, and baking powder.
Warm 1/2 cup warm water in the microwave for 8-10 seconds to heat it. Drop yeast into it. In a small bowl, whisk together eggs, melted butter or oil, and honey. Whisk yeast water into egg mixture. Use hand mixer to beat the egg mixture into the dry ingredients. Continue to beat the batter for one minute to smooth out lumps and give the dough a light and airy quality.
Spoon out the sticky dough onto the cookie sheet in 6 dollops. Shape the dough into rounds and smooth the tops with wet fingertips. Don’t press the dough flat – just round out the tops to give the rolls a more pleasing appearance. Dip your fingers into water as necessary before smoothing the tops of each roll. Bake rolls for 25-30 minutes, or until golden brown and firm to the touch. Remove rolls from the oven, and wait a minute or two before gently prying them out of the pan and setting them on a cooling rack lined with a paper towel. Let rolls cool for a half hour or so (I know, I know, it’s tough!). Slice one in half. Add a healthy dollop of butter, or leave it plain. Eat.
Store rolls in plasticware containers lined with paper towels. Refrigerate after 24 hours. Reheat in the microwave for a few seconds, or toast, for the best taste and texture.