Primal. Nut free. Grain Free. Flour free.
How do you make sturdy, fluffy, pliable buns out of whole food ingredients? EGGS! That’s right, the main ingredient that takes traditional processed sandwich buns and turns them into UN-buns is eggs. The egg is so darn versatile. These rolls, do need a bit of dairy though or they just don’t work the same way. So far in my attempts without diary, the rolls were crumbly and didn’t quite hold up for sandwiches. By adding some cultured cream cheese, this is not a paleo recipe. It is, however primal, and will hold up great in place of any traditional sandwich roll!
Let me show you how these work.
Start by separating your eggs whites and yolks into two separate bowls. Whip your egg whites until they form stiff peaks.
Next, grab your bowl of egg yolks, cream, cheese and coconut sugar and whip them until smooth.
Pour your yolk mixture into the egg white mixture.
Fold the yolk mixture into the whites until just combined. Careful not to over-mix or deflate the whipped whites.
Take your batter and scoop it onto a baking sheet into 6 equal rolls per sheet. Next, just bake and then you’re ready to eat!
Each roll you’ve made will be half of a sandwich roll, making enough rolls for 6 sandwiches total.
These rolls are so versatile! Have a breakfast sandwich with eggs and bacon, eggs and Apple Breakfast Sausage, or get fancy with eggs and prosciutto! For lunch, take a sandwich with your leftover cooked protein from dinner with lettuce, tomato and mustard or your favorite flavored paleo mayo! Endless possibilities. Below, you can see I enjoyed the rolls with a juicy bison burger for dinner one night (recipe coming soon!)
- 6 eggs
- ¼ cup cream cheese at room temperature (preferably a cultured product like Nancy's)
- ⅛ tsp. cream of tartar (or lemon juice)
- 1 Tbsp. coconut sugar (optional if you want your rolls to have some sweetness)
- ¼ tsp. salt
- Preheat your oven to 350 F. Line two baking sheets with parchment paper; set aside.
- Separate the eggs placing the egg whites into a large mixing bowl and the yolks into a medium-sized mixing bowl.
- To the bowl of yolks, add the cream cheese, coconut sugar (optional), and salt. Set aside.
- To the bowl of egg whites, add the cream of tartar. Beat whites using a standing mixer or hand mixer until they form stiff peaks (about 4-5 minutes on high speed.)
- Beat the egg yolk mixture until combined and creamy.
- Gently fold the yolk mixture into the whites, careful not to over-stir or deflate the whipped whites.
- Scoop mixture onto baking sheets, making 6 rolls per sheet, or 12 total.
- Bake for 25-30 minutes or until golden brown.
- After they cool, peel the rolls off the parchment paper and enjoy! Rolls can be stored in an airtight container in the fridge or freezer. Quickly reheat in the microwave, toaster, or oven.
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