Lupin Dinner/Breakfast Rolls

This recipe makes wonderful dinner rolls, but I have also found that they make a great breakfast food. Top with butter and jam or use for biscuits and gravy. They are soft and fluffy.

If you swap out the fine lupin flour for the coarser ground lupin…these make a wonderful “corn” bread muffin.

This recipe makes 6 rolls and can easily be doubled.


  • 1/2 cup heavy whipping cream
  • 1/2 tsp sour cream or yogurt
  • 1 eggs
  • 1 1/2 Tbs butter, melted
  • 1 1/2 tsp sweetener
  • 1/2 cup lupin flour
  • 1/4 tsp salt
  • 1/4 tsp xanthan gum
  • 1/2 tsp baking powder
  • 1 1/2 tsp butter, cold


  1. Preheat oven to 400 F.
  2. Melt 1½ tablespoons of butter.
  3. While butter is melting add heavy whipping cream, sour cream and eggs to a large mixing bowl. Beat well.
  4. Pour in melted butter and combine.
  5. Add dry ingredients and mix well.
  6. Place batter into muffin cups, filling approximately halfway. (Love silicone for this)
  7. Add a sliver of butter to the top of each roll.
  8. Bake for 15 minutes.
  9. Cool for 5 minutes and remove from pan

5 thoughts on “Lupin Dinner/Breakfast Rolls

Add yours

  1. Thanks for this! I can’t eat almond flour, and coconut flour alone tends to nearly choke me (sucks out every molecule of moisture including what I need to swallow!). Lupin flour is the bomb but I haven’t yet found many recipes with that which don’t also have almond flour. I’m curious what ‘course’ ground lupin flour do you use? I use the same fine ground as you showed in a picture, but I haven’t seen course in that brand.


  2. I just recently found out about lupin flour and found a really great new brand: Aviate. I made your recipe with it tonight and the look, taste and smell of these is AMAZING! I love the texture also…very soft and moist, great job!


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