Plantain Bread Rolls (Paleo, Vegan)

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These delicious rolls are made with plantain flour and yogurt, lightly flavored with maple syrup and have a soft, tender texture. In addition, these plantain bread rolls are paleo, vegan, gluten free and nut free - the perfect side to a healthy meal.

While I love grain free baking, it often means a lot of nuts (particularly almonds). So I've been trying by best to incorporate more nut free recipes, like these plantain bread rolls.

These rolls use green plantain flour, which is paleo, grain free and gluten free. I have a handful of recipes that use plantain flour/plantains and many more are sure to come!

Baking with plantain flour can be tricky because because it is SO dry! However, these plantain dinner rolls are perfectly moist and tender. Even though they're dairy free, they have a sweet, buttery flavor. These rolls are also dairy free and egg free - perfect for anyone with common food allergies!

We've been enjoying these rolls for dinner and even leftovers taste great!

Why You'll Love these Plantain Bread Rolls

paleo friendly - made with simple, wholesome ingredients
free of common allergens - no gluten, no dairy, no soy, no eggs, no nuts
easy to make - the dough is made in one bowl, rolled into balls and baked (no yeast)
soft and tender - unlike some plantain flour recipes, these rolls are not dry.

Ingredients

The full recipe for these paleo plantain rolls can be found in the recipe card below, but here's an overview of what you'll need:

plantain flour - flour made from green plantains
tapioca starch - needed for texture purposes. The best swap would be arrowroot starch.
baking powder - I like to make my own paleo baking powder, but any will do.
salt - for flavor
unsweetened yogurt - I recommend a runny, rather than thick yogurt. I like unsweetened coconut yogurt.
oil - I used avocado oil, but olive oil would be a great swap
maple syrup - just a little to flavor the rolls

How to Make Plantain Rolls

The dough for these rolls is made in one bowl, then formed into balls, set in a greased muffin tin and baked in the oven. Here are the steps:

First, preheat your oven to 375 degrees F. Generously grease 6 slots of a muffin tin.
In a large mixing bowl, combine the plantain flour tapioca starch, baking powder and salt.
Mix in the yogurt, oil and maple syrup.
Separate the dough into 6 equal pieces and roll into balls. If the dough is too sticky, dust with more tapioca starch.

Place the rolls in your greased muffin tin.

Baked plantain bread rolls in muffin tin.

Bake at 375 degrees for 15 minutes.

After baking, let the rolls cool for a few minutes in the muffin tin, then transfer them to a serving dish. You can place them in a cloth towel to keep warm.

Tips and Tricks

Use a runny yogurt - a thick yogurt, like Greek yogurt won't work as well for this recipe.
Generously grease your muffin tin - this will ensure that the rolls don't stick.
Measure the ingredients by weight - measure the plantain and tapioca flours by weight to ensure accuracy.
Double the recipe - want more than 6 rolls? Double, or even triple the recipe to make more plantain rolls.

Storage

Place leftover rolls in an airtight container and keep in the fridge for up to one week. When ready to eat, simply heat a roll up in the microwave for 10 seconds or toast in your toaster oven/air fryer.

FAQ

My dough is too wet. What do I do?

If the dough for the rolls is too wet, then dust it with tapioca starch to roll it into balls.

Do I have to use tapioca starch?

Either tapioca starch or arrowroot starch is needed for this recipe to work. There aren't any other swaps.

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