Grain-Free Dill Cheddar Cheese Rolls

Sharing is caring!

This post contains affiliate links. Click here to read my affiliate policy.

Last Updated on November 28, 2020

paleo bread rolls

There is just nothing like the taste of fresh herbs grown in your garden.  However, when your garden is this nifty machine below it’s even more impressive.  After living with the Miracle-Gro  AeroGarden ULTRA LED for the last two months, I can say that this machine is perfect for the person who has always wanted to grow their own veggies and herbs but needs the reminders and help to keep them healthy and growing.

I can see why my plants in the past withered and died, I wasn’t giving them enough water or nutrients.

paleo bread rolls

The Miracle-Gro AeroGarden ULTRA LED Control Panel tells you when to add water, nutrients, how to harvest your plants and more.  It makes indoor gardening a snap and, seriously, it’s turned my brown thumb into a green one.  Look at that dill! I had no idea a dill plant could get so big.  It was calling me to create a recipe, and I thought it would be fun to make a grain-free bread recipe that uses dill and cheddar. This Grain-free Dill Cheddar Cheese Rolls recipe is super simple and you drop the rolls onto your baking sheet with a spoon as the dough is a touch sticky.  See the photo below for an idea of the texture.

paleo bread rolls

paleo bread rolls
Yield: 9 rolls

Grain-Free Dill Cheddar Cheese Rolls

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes


  • 3/4 cup boiling water
  • 1/4 cup melted butter
  • 2 cups tapioca flour, divided in half
  • 1/2 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1/4 cup coconut flour
  • 2 large eggs
  • 1 tablespoon fresh dill
  • 1/2 cup shredded cheddar cheese


  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl add 1 cup of tapioca flour, the melted butter, sea salt, garlic powder and the boiling water.
  3. Mix with a spoon until the you have a slurry/very wet dough. .
  4. Add in the coconut flour, eggs, dill and the remaining tapioca flour and mix until well blended.
  5. Then mix in the cheddar cheese and scoop a a large spoonful onto the piece of parchment paper.
  6. Bake in the oven for 40 minutes unttil the rolls have doubled in size and are lightly brown. Remove from the oven and let cool on the sheet.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

You can buy the Miracle-Gro AeroGarden 3SL this holiday at Walmart and the ULTRA LED at Costco (you’re going to make someone very happy when you do).

From November 22 – December 23, 2014, you can enter to win a Miracle-Gro AeroGarden ULTRA LED on Kitchen PLAY’s Facebook. They’re giving one away each week!

Also, join in a Twitter party on Tuesday, December 9 at 9 PM EST featuring a giveaway of 6 Miracle-Gro AeroGarden 3SL units!  Register here.   I’ll be there chatting up a storm, so come and join me using #AeroGarden hashtag.

HINT: I’ll be asking this question during the party so pay attention so you can possibly win a prize!

Q.  Compared to buying it at the store, how much fresh basil can the AeroGarden 3SL produce in 4 months?

A. An AeroGarden 3SL can produce over $60 worth of fresh basil in just four months compared to buying it at the store.
paleo bread rolls

Disclosure: This is a partnered post with AeroGrow and  Kitchen Play. All opinions are my own, always.

15 thoughts on “Grain-Free Dill Cheddar Cheese Rolls”

  1. Those look just perfect, Kelly. And so white when you can use tapioca flour. I may tinker around with a sub for that one ingredient. I’d like to try these soon!

  2. Hi Kelly! When you say, “Mix until you have a slurry” and “…mix until well blended”, do you mean mix by hand (like with a large fork) or with an electric mixer/beaters? Thanks!

  3. I have been struggling with grain free since I cannot stand coconut flour. In this recepie could I substitute almond flour? Thanks

  4. Wow, can I just say, I am so impressed with how these turned out!?! I gobbled three down right away. They were amazing, chewy and so full of flavor. New favorite biscuit!!

  5. Not sure what went wrong. The dough looked great, was very stiff to stir, but spooned out onto pan really nicely. They never changed in size though. Is their supposed to be yeast in this recipe? I shaped them into 6 dough balls instead of 8, could that have made a difference? I took them out of the over at 40 minutes and the internal temperature was 200 so I knew they were done. The first 2mm’s of the outside were as hard as a rock, the inside was all doughy and separated (almost like an English muffin). In fact perhaps I’ll try again as an English muffin. Any tips or tricks as to what I did wrong would be greatly appreciated….as the taste was great!


Leave a Comment

Get Your Free Gift
Get my ebook "Set it and Forget it: Budget Instant Pot Recipes" and exclusive content to your email inbox.


* indicates required
Give it a try, you can unsubscribe anytime.
Skip to Recipe
Skip to content