Preheat and prep: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.

Mix dry ingredients: In a large bowl, whisk almond flour, ground psyllium, baking powder, and salt until evenly combined. Break up any clumps.

Combine wet ingredients: In a separate bowl, whisk eggs, vinegar, warm water, and melted butter or olive oil until smooth.

Bring it together: Pour wet ingredients into the dry mixture. Stir with a spatula until a thick dough forms. It will look slightly tacky—give it 2–3 minutes to thicken as the psyllium absorbs moisture.

Shape the rolls: Lightly oil your hands. Divide the dough into 8 equal portions and roll into smooth balls. Place on the lined baking sheet with a little space between each.

Optional toppings: Brush the tops lightly with water or olive oil. Sprinkle sesame seeds or a pinch of seasoning if you like.

Bake: Bake for 22–28 minutes, until the tops are golden and the rolls feel set when gently pressed. If you like a deeper color, add 2–3 extra minutes.

Cool briefly: Let the rolls cool on the tray for 10 minutes. This helps the interior finish setting and improves texture.

Serve warm: Enjoy with butter, use as slider buns, or split and toast for sandwiches.