Preheat and prep: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper. If you have a light-colored sheet, use it for even browning.

Mix dry ingredients: In a large bowl, whisk together almond flour, whole psyllium husk, baking powder, and salt. Break up any clumps so the mixture is uniform.

Add wet ingredients: Stir in the egg whites, apple cider vinegar, sweetener (if using), and olive oil or melted butter. The mixture will look crumbly at first—this is normal.

Hydrate with boiling water: Pour the boiling water over the mixture and immediately stir with a sturdy spoon. The dough will thicken fast and become slightly spongy. Mix until no dry spots remain.

Rest the dough: Let the dough sit for 2–3 minutes to fully absorb the liquid. This helps with shaping and texture.

Shape the rolls: Lightly oil your hands. Divide the dough into 6–8 equal portions, depending on desired size. Roll each portion into a smooth ball and place on the lined sheet, spacing them apart.

Optional finish: Lightly brush the tops with oil or water and sprinkle with seeds or seasoning. This encourages browning and adds texture.

Bake: Bake for 45–55 minutes, until the rolls are firm, dry on the surface, and sound hollow when tapped on the bottom. Smaller rolls will bake faster; start checking at 40 minutes.

Cool: Transfer to a wire rack and let cool at least 20 minutes before slicing. Cooling sets the crumb and improves structure.