Here is a recipe for bread rolls I found in a book called "Low Carb Living for Families" by Monique le Roux Forslund. Lately we have been avoiding wheat, sugar and milk in our house so I found these a handy substitute. They're used for burger buns in the book, but mine turned out more like scones.
I mixed all of the ingredients together in the food processor rather than doing separate wet and dry mixtures then combining like the recipe says. I used a mixture of Parmesan and tasty cheese. They cooked in the oven while the pumpkin soup was simmering on the stove in the pressure cooker, so we had yummy hot rolls to dip in our soup. Use a measuring cup with ml marked on it to measure out the ingredients - no need to weigh. I think these would also be nice with Parmesan cheese on top. I put the leftovers in the toaster in the morning for breakfast. They tasted great with lashings of butter.
LCHF bread rolls
200ml sesame seeds, plus extra for sprinkling
100ml coconut flour
15ml psyllium husk
10ml baking powder
200ml fresh cream
100ml grated cheese
Preheat oven to 200C. Line a baking tray with baking powder.
Blend the sesame seeds in a food processor or with a hand blender until it forms a flour. Add the coconut flour, psyllium husk, salt and baking powder.
Mix the eggs and cream together and add the cheese.
Add the egg mixture to the flour mixture and mix well. Place about 30ml of the mixture in heaps on the prepared tray. Sprinkle some sesame seeds on top of each bun and bake for 15 minutes.
Here is a recipe from the book I'd like to try - low carb cheesecake. Yum! If only I could find my springform tin.....