Ingredients:

  • 1 ¾ cups (200 g) Low-Moisture Shredded Mozzarella
  • 2 oz (56 g) Full-Fat Cream Cheese, softened and cubed
  • 1 ½ cups (180 g) Fine Blanched Almond Flour
  • 1 Tbsp (15 g) Baking Powder
  • 1 tsp (5 g) Xanthan Gum
  • ½ tsp (3 g) Sea Salt
  • 2 large Eggs, room temperature, lightly beaten (for the dough)
  • 1 large Egg (for washing), beaten with a splash of water
  • 1 Tbsp (15 g) Sesame or Poppy Seeds (Optional, for topping)

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a standard baking sheet with parchment paper.
  2. Combine the shredded mozzarella and cubed cream cheese in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring vigorously between each interval, until the mixture is fully melted, uniform, and extremely stringy.
  3. While the cheese is cooling slightly (allow 2 minutes), whisk together the almond flour, baking powder, xanthan gum, and sea salt in a separate medium bowl.
  4. Once the cheese mixture is still very warm (not scalding hot), pour in the lightly beaten eggs. Mix quickly and thoroughly until the egg is fully incorporated and you have a smooth, sticky mass.
  5. Add the dry ingredients (flour mix) into the cheese mixture. Mix vigorously with a wooden spoon or stand mixer until a cohesive, smooth ball of dough forms (about 2–3 minutes).
  6. Lightly wet your hands. Divide the dough into 8 equal portions (approx. 85–90g per roll). Roll each portion into a tight, smooth ball and place them evenly spaced on the prepared baking sheet.
  7. Brush the top and sides of each roll evenly with the prepared egg wash. Sprinkle with sesame or poppy seeds, if desired.
  8. Bake for 20–25 minutes, rotating the tray halfway through, until the rolls are puffed up, golden brown, and sound hollow when tapped.
  9. Transfer the rolls to a wire rack. Allow them to cool for at least 10 minutes before slicing or serving, as this cooling period is crucial for setting the structure.