Directions
Position an oven rack in the lower third of the oven and preheat to 350°F / 175°C.
Line a large, rimmed baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, whisk together the almond flour, psyllium husk powder, nutritional yeast, baking powder, salt, garlic powder, onion powder, and Italian seasoning.
Continue whisking until fully combined and no clumps remain.
Add the apple cider vinegar and egg whites.
Using a spatula, begin to mix as you slowly pour in the hot water.
Stir just until the dough comes together.
Do not overmix.
Lightly moisten your hands with water and divide the dough into 6 equal portions.
Roll each portion between your palms to form a smooth ball.
Arrange the dough balls on the prepared baking sheet, leaving space between them.
Sprinkle the tops evenly with sesame seeds.
Bake for 55 minutes, or until the rolls are firm, golden brown, and sound hollow when tapped on the bottom.
Let them cool on the baking sheet for at least 15 minutes before slicing and serving.
Do not overmix the dough once the water is added.
Mix just until a uniform dough forms, as overworking it can make the rolls dense.
