Using a muffin pan (I prefer stoneware), lightly grease 10 muffin cups with coconut oil.

Preheat oven to 350°.

In a large mixing bowl, whisk the eggs, water, and oil together. Add the baking mix. Whisk or stir until combined well.

Next, add 3 tablespoons of apple cider vinegar. Stir until it's incorporated.

Pour your batter into 10-12 lightly greased muffin cups. (If you like a bigger roll, fill 10 cups.).

Bake for 24-25 minutes. If desired, turn on your "speed bake" or convection button for 1 minute to brown the tops.

Remove from the oven. After 10 minutes, move the rolls to a cooling rack.

Enjoy fresh with soft organic butter and honey. Store completely cooled leftover rolls in the refrigerator or freezer.