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

Mix dry ingredients: In a large bowl, whisk 2 cups fine almond flour, 5 tablespoons psyllium husk powder, 1 tablespoon baking powder, and 1 teaspoon sea salt until evenly combined.

Add egg whites and vinegar: Stir in 3 large egg whites and 1 tablespoon apple cider vinegar. The mixture will look dry—this is normal.

Add boiling water: Pour in 1 cup boiling water. Stir quickly with a spatula until the dough thickens and comes together. It should be soft, slightly sticky, and pliable.

Rest the dough: Let the dough sit for 3–5 minutes. This allows the psyllium to hydrate and firm up.

Shape the rolls: Lightly oil your hands. Divide the dough into 8 equal pieces and shape into smooth balls. Place on the lined baking sheet, spacing them a couple of inches apart. If you like, brush with olive oil or melted butter and sprinkle with sesame seeds.

Bake: Bake for 45–55 minutes, until the rolls are puffed, firm, and the tops are set. They should sound hollow when tapped on the bottom.

Cool before slicing: Let rolls cool on a wire rack for at least 20 minutes. This helps the crumb set and prevents gumminess.