3 c almond flour
1 t baking soda
1 c cheddar–grated
1 t salt
1 t ground pepper
1/3 c finely chopped onions
1/4 c butter
2 T honey
(I threw in a handful of rosemary)
Preheat oven to 330 degrees. Line cookie sheet.
Combine the almond flour with baking soda, cheddar, salt, pepper, and onions. In another bowl, whisk the butter with the honey and eggs until frothy. Add the almond flour mixture to the egg mixture and knead together.
With slightly moist hands, form the dough into 6 buns and place onto the lined baking tray. Trace a cross across the top of the rolls with a sharp knife and brush with oil.
Place a heatproof dish with water into the bottom of the oven (this will make the rolls nice and crusty). Bake for about 15 min, then turn oven down to 300 degrees and bake for another 15 minutes. The rolls should feel firm and be nicely browned. Take out of the oven and let cool. Refrigerate in an airtight container.