Easy grain-free gluten-free “white” dinner rolls with a healthy twist as they use no flour but made from parsnips! These easy rosemary dinner rolls take hardly any time to put together, just blend, scoop and bake. In under 30 minutes you have warm, soft and chewy dinner rolls.
Browsing our recipes we noticed we don’t have many side dish recipes. Well today we are changing that by adding a new dinner roll recipe that would be the perfect bread to serve at your holiday party or family dinner.
If you love making healthy recipes for your family give this rosemary parsnip dinner roll a try. We’ve been enjoying them all week. They are great with just about anything.
We love to use real food to make our recipes. Thank goodness for foods like plantains and parsnips. They both work so well in savory “bread” recipes.
Paleo gluten-free parsnip rosemary roll recipe
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This dinner roll recipe was inspired from our plantain garlic dinner rolls.
Plus we love parsnips. We love finding new ways to use them in unique ways like with our low carb parsnip bread.
We had a good feeling making dinner rolls with them would be AMAZING!
These dinner rolls are tender, chewy and have the perfect flavor of rosemary mixed with parsnip.
This will become a new dinner roll favorite recipe in your house, especially if you love parsnips!
We love being able to use a vegetable like parsnip in a fun and tasty recipe. Does the sound of these rolls excite you or freak you out? Be honest.
How to make flourless gluten-free and grain-free rolls that are made from parsnips
We used arrowroot starch in this recipe but you can use tapioca. The starch provides a soft, tender chew. We personally are big fans of arrowroot starch.
This roll recipe requires no kneading or yeast. Wahoo as we were never good with yeast.
Keeping it nice and simple. Perfect dinner roll recipe for this busy time of year.Print
Parsnip rosemary dinner rolls
Easy healthy rosemary dinner rolls made from just 8 ingredients. Flourless dinner rolls. These dinner rolls are made from parsnips. Made in just 20 minutes. Moist, dense, and chewy making them a delicious side dish to any meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: makes 9 dinner rolls 1x
- 200 grams cooked parsnips (about 1 1/2 cup of cooked slices)
- 2 eggs
- 2 tablespoons coconut oil
- 1 1/2 teaspoons sea salt
- 2 teaspoons baking powder
- 10 tablespoons arrowroot
- 1 tablespoon gelatin, red can from Great Lakes
- 3–4 drops of rosemary essential oil
- olive oil
- fresh rosemary
- sea salt
- Pre heat oven to 350 degrees.
- Place cooked parsnips, coconut oil, egg and spices in blender.
- Pour batter into bowl and hand stir in arrowroot one tablespoon at a time.
- Scoop dough onto baking sheet.
- Spread a light layer of olive oil on top and sprinkle with fresh rosemary and more sea salt if desired.
- Place pan in oven and bake for 20 minutes.
Let us know if you give it a try.
Do you like parsnips?
Lori and Michelle
Is there a way to make these vegan? Can I replace eggs with flax or chia? Can I replace gelatin with agar?
We honestly not sure how it would work, the reason why is because parsnips are dense. Even with the eggs, so using flax might keep them really dense and moist.
I cannot wait to give these a try! They look and sound amazing! Such a good one for Thanksgiving too!
I made these tonight and they were incredible!!!!! Great recipe!!! I’ll definitely be making some around Thanksgiving as well!
I’d probably try them hot, spread with butter.
Random Halloween question – do you allow Madison to trick or treat, or do you skip it since candy isnt something you ever eat?
We stayed in but she helped us give out candy to the kids that came to the door. It’s not that we don’t eat candy we just prefer other sweets over it. There are some candies we eat like Justin’s peanut butter cups.
Awww, Madison probably would have loved trick or treating!
Were you worries that you would be tempted to eat her candy if she brought some home? You seem so restrictive in what you eat these days and always measuring out your portions and eating the same measured amount as the other twin – be careful because your daughters are watching!
These were delicious! I was skeptical of how they would turn out because the batter seemed a little runny while I spooned them onto the cookie sheet, but they cooked nicely and tasted so good! I will definitely be making these again! Thanks!!
so happy to hear this Lindsay!
PINNING RIGHT THIS VERY SECOND!!
Can I substitute anything for the arrowroot powder? I don’t believe I have any on hand.
Do you have another starch like tapioca or cornstarch? those could work