If your eggs are refrigerated, place them (still in their shells) in a bowl of hot tap water to take the chill off and set the bowl aside until you need the eggs. Line a rimmed baking sheet with parchment paper.
Turn the oven on to it's lowest possible temperature (Mine is 170°F). As soon as it is preheated, turn the oven off. The goal is to have the oven temperature between 80°F and 95°F when it's time to proof the rolls. If the temperature is over 100°F it will kill the yeast too soon and the rolls won't rise as much.
Use an instant read thermometer to ensure that the water is 110° - 115°F. Stir together the warm water, yeast, and sugar. Set aside as you move on to the next step of the recipe. After 10 minutes the yeast mixture should have foamed enough to double in volume. If not, try again with a new packet of yeast.
In a large mixing bowl, combine the almond flour, salt, baking powder, psyllium husk powder, and onion powder.
While the yeast is activating, mix the eggs, vinegar, and melted butter in a stand mixer on low speed until combined. Stop the mixer.
Add the dry ingredients to the stand mixer bowl. Restart the mixer on a low speed. As the ingredients mix, gradually increase the speed to medium. Mix until well combined, then stop the mixer. Stop to scrape the sides of the bowl with a silicone spatula as needed.
Add the activated yeast mixture. Mix on low speed. As the liquid is incorporated, gradually increase to medium and mix for 5 minutes. Stop to scrape the sides of the bowl with a silicone spatula as needed.
Put some warm water into a bowl (I like to use the one the dry ingredients were mixed in). Use this water to wet your hands periodically as you shape the dough into 12 equally-sized balls and place them on the prepared baking sheet about 2-3 inches apart. Having wet hands keep the dough from sticking to your hands.
Place the pan into the warm, but still turned off, oven and let rise for 10 minutes.
Remove the pan from the oven and set aside in a warm place near the oven. Preheat oven to 350°F.
When the oven is ready, place the rolls back into the oven and bake for 15-25 minutes or until they are lightly browned and spring back when lightly pressed.
Remove from oven and allow to cool on the pan for at least 10 minutes before serving.
Refrigerate leftovers in an airtight container lined with a paper towel. They can be frozen for longer storage.
Notes
For a dairy-free version, replace the melted butter with avocado oil or melted butter flavored coconut oil.These rolls can be made ahead. To reheat, bring them to room temperature, then place into a warm oven for a few minutes or until heated through.