Quinoa Dinner Rolls
Published By Admin On: 15-06-2019
Preparation Time: 2 to 4 hours
Cook Time: 1 to 2 hours
Yield: Makes 16 rolls
- 1 cup quinoa
- 2 cups water
- 3 teaspoons salt
- 1 1/2 tablespoons active dried yeast
- 1 cup warm water
- 1/2 cup honey plus 1 tablespoon
- 1 cup vegetable oil
- 2 eggs whites (or you can skip and add more oil/cooked quinoa water instead)
- 2 cups whole wheat flour
- 4 cups bread flour
- Place the quinoa in a pot with one teaspoon of salt and one tablespoon honey, and cover with the 2 cups of water.
- Bring to a simmer and cook for 15 minutes, until quinoa has absorbed all of the water. Let cool. Set aside 1/4 cup cooked quinoa for sprinkling on top of shaped rolls
- In a large bowl, dissolve the yeast in one cup of warm water. Add the honey, eggs, and oil. Add the 2 cups of whole wheat flour and mix well.
- Add 2 teaspoons salt and 2 cups of the bread flour and mix well.
- Add quinoa and 1 more cup of flour and knead dough, adding last cup of flour as needed
- Knead dough until dough is smooth and fairly stiff.Place dough in oiled bowl and allow to rise in a warm place until doubled in bulk, about 2 hours.
- Preheat oven to 425 degrees.Punch down dough and divide into 16 equal pieces. Roll each piece into a ball, stretching the top of the roll smooth and pulling the excess dough to the underside of the roll.
- Place rolls, seam side down, on a baking sheet. Brush tops of rolls with melted butter, and sprinkle with reserved cooked quinoa, and coarse salt. Bake rolls for 10 minutes, then lower temperature to 375, and continue to bake for 15 minutes more. Rolls are ready when they are dark golden brown.
- Serve warm. These keep well wrapped in foil for 2 days easily. I am not sure after that since it dint last more than that for the two of us. They went well as burger buns and also as great side for soups.