Garlic Rosemary Dinner Rolls + Simple Mills Product Crush
Essentially anytime somebody claims they can give me a piece of bread that aligns with eating clean, I want to marry that person. Without a shadow of a doubt, bread is the #1 thing that I miss when eating clean. There is NOTHING more that I love than to have a big loaf of freshly baked sourdough bread to tear into, possibly with some kind of coarsely salted butter. Not that I think about this often or anything.
So I have a MAJOR product crush to share. When perusing the aisles at Whole Foods recently, I happened upon a brand I had not seen before called “Simple Mills.” Simple Mills offers pre-packaged mixes for anything from cookies to muffins to yes, BREADS. These mixes require you to add a few ingredients (eggs, water, olive oil, etc depending on the mix you select). The mixes are all gluten free, grain free, dairy free, soy free, and label themselves as “paleo friendly.” Ummm…amazing.
The only thing I’d like to point out is that they all do use a bit of coconut sugar. Coconut sugar is a much better way to ingest sugar if you’re going to do so, but you should still be aware of the total amount you’re taking in. Luckily, the dinner roll mix that I chose had a negligible amount in it – but I imagine some of the dessert mixes may be higher.
I selected a box titled “Artisan Bread Almond Flour Mix.” On the back of the box, it offers you three ways to use the mix: sandwich bread, dinner rolls, or a flatbread. I decided to try out the dinner rolls. I was skeptical about the results, but the dinner rolls turned out GREAT. They are a bit more dense than a standard dinner roll, but I spiced up the basic mix with some garlic & dried rosemary, and offered up a bit of olive oil + balsamic to dip in – and the results were heavenly.
Looking forward to trying some of Simple Mills’ other mixes!
Simple Mills’ Garlic Rosemary Dinner Rolls
1 box Simple Mills Artisan Bread Almond Flour Mix
1/2 cup water
2T olive oil
1/4 cup apple cider vinegar
1/2 tsp garlic powder
1/2 tsp dried rosemary
- Preheat oven to 350 degrees & grease a muffin tin (I went ahead and used cupcake liners for the muffin tin because I was feeling lazy…still turned out fine).
- In a large mixing bowl, whisk together the eggs, olive oil, water and apple cider vinegar.
- Add the baking mix, dried rosemary and garlic powder to the bowl and mix well.
- Take a large spoon and spoon the batter into the muffin tins, filling them about 1/2 way full.
- Bake for 22-23 minutes at 350 degrees, and then pull the dinner rolls out of the oven.
- Using a brush, brush the tops of the rolls lightly with olive oil (I used a garlic infused olive oil here), and sprinkle the tops with additional coarse sea salt and dried rosemary.
- Put the rolls back in the oven ON THE BROILER SETTING for 3-5 minutes, or until the tops are golden brown. Just pay attention as the boiler setting heats things up quickly – you don’t want your rolls to burn!