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

Mix dry ingredients: In a large bowl, whisk almond flour, psyllium husk, baking powder, and salt until evenly combined and lump-free.

Add egg whites and vinegar: Pour in the egg whites and apple cider vinegar. Stir with a spatula; the mixture will look crumbly at first.

Hydrate with boiling water: Carefully add the boiling water and olive oil. Stir quickly and thoroughly. The dough will thicken within 10–20 seconds and become pliable.

Rest the dough: Let the dough sit for 2–3 minutes to fully hydrate. This rest makes shaping easier and improves texture.

Shape the rolls: With slightly damp hands, divide the dough into 6 equal portions. Roll each into a smooth ball and place on the prepared sheet. For sandwich-style rolls, gently flatten to about 1 1/2 inches thick.

Finish the tops: Brush lightly with olive oil or butter. Sprinkle sesame seeds or seasoning if using. Score a shallow X on top with a sharp knife for a classic look.

Bake: Bake for 45–55 minutes, until the rolls are firm, deeply golden on top, and sound hollow when tapped on the bottom.

Cool completely: Transfer to a wire rack and cool at least 20–30 minutes. Do not cut while hot; the steam continues to set the crumb.

Serve: Slice and enjoy with butter, sandwich fillings, or soup. Toasting enhances the crust and brings out a wheat-like aroma.