Paleo Pumpkin Dinner Rolls
2 cups tapioca flour
1/2 cup Coconut flour
1 tsp Himalayan sea salt
pinch Nutmeg
1/4 cup warm water
1/2 cup Pureed pumpkin
1/2 cup olive oil
2 Eggs beaten
Makes about 12 rolls
Method
Preheat oven 180 degrees
Combine the tapioca flour, 1/2 cup coconut flour, salt, and nutmeg in a large bowl.
Whisk the water, pumpkin, and olive oil together and add it to the flour mixture. Mix well and allow to stand for 5 minutes. Add the eggs.
At this point, the mixture should be a thick and sticky dough. If it is too thin, add more coconut flour, 1 tablespoon at a time, stirring slowly.
Spray a muffin tin lightly with cooking spray. Roll the dough into 12 balls and fill each tin. Cut the top of each roll in a cross with a sharp knife. Bake for 30- 40 minutes, until tops are lightly browned. Rolls are best served warm.
