5-Spice Pumpkin Dinner Rolls

• 1 cup chestnut flour
• 1 cup almond flour
• 12 cup arrowroot
• 12 teaspoon sea salt
• 1 teaspoon baking soda
• 34 teaspoon Chinese five spice powder or 34 teaspoon pumpkin pie spice
• 2 large eggs
• 12 cup pumpkin puree
• 2 tablespoons coconut oil, melted
• 1 teaspoon apple cider vinegar
• 2 teaspoons raw organic honey or 2 teaspoons pure grade b maple syrup
• olive oil (For tops)
• poppy seed (Topping) (optional)
• sesame seeds (Topping) (optional)
• coarse sea salt (Topping) (optional)

1. Preheat oven to 350-degrees.
2. Line a baking sheet with parchment paper.
3. Set aside.
4. In a large bowl, combine dry ingredients.
5. Add wet ingredients to the dry.
6. Mix well with a hand mixer (or in a stand mixer) until fully combined.
7. Let dough rest for 5 minutes to thicken.
8. Scoop 2-1/2" to 3" dough balls onto the parchment lined baking sheet.
9. Drizzle tops with olive oil.
10. Sprinkle toppings of choice onto rolls.
11. Bake 20 minutes or until tops are golden and centers spring back when pressed.
12. Cool completely on wire racks.
13. Store in an airtight container for up to 2 days, or in the freezer up to 3 months.

flour, almond flour, arrowroot, salt, baking soda, chinese five spice powder, eggs, pumpkin puree, coconut oil, apple cider vinegar, honey, olive oil, sesame seeds, salt

Taken from www.food.com/recipe/5-spice-pumpkin-dinner-rolls-519569 (may not work)