Paleo buns

Preheat your oven to 350F (177C). Line a rimmed baking sheet with unbleached parchment paper and set it aside. In a large bowl, place the tapioca starch/flour, coconut flour, chia flour, arrowroot starch/powder, almond flour, salt and (optional) dried herbs, and whisk to combine well. Set the bowl aside.

In a small, heavy-bottom saucepan, heat the milk and shortening until the shortening is melted and the mixture is simmering. Create a well in the center of the dry ingredients, add the milk and shortening mixture, then the honey, and mix to combine. The mixture will the thick. Allow to cool briefly until no longer hot to the touch. Add the beaten eggs, and mix to combine. The mixture will be thick and soft.

With wet hands and using a light touch, divide the dough into 4 to 6 equal pieces, shape each into a disk about 1-inch high, and place the rolls about 2 inches apart from one another on the prepared baking sheet. Do not add more flour to shape, and do not handle the dough too much or your rolls will be dense.

Place in the center of the preheated oven and bake until the rolls are puffed, golden brown around the edges and very light brown on top (20 to 30 minutes, depending upon size). A toothpick inserted in the center of a roll should come out clean. Remove the rolls from the oven and allow to cool on the baking sheet for 10 minutes before slicing and serving.

The rolls freeze very well and can be defrosted at room temperature or in the toaster, sliced. I recommend slicing the rolls in half before freezing if you intend to use them that way after defrosting.