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Quinoa Dinner Rolls

May 31, 2013

quinoa bread rolls

Who here thinks that quinoa has the weirdest texture ever? It’s bubbly but crunchy… not my favorite thing. I pretty much avoid it at all costs. I’ve been seeing it plastered all over Pinterest lately though, which has made me rethink our relationship.

I’ve been trying to get my Dad to eat it too since he is diabetic, it would be a good grain to eat. Much better than white rice or a white roll (his achilles heal). Quinoa has fiber and protein, which are great in a diabetic diet. Talk about a hypocrit though. I can’t stand it, but I am insisting he should eat it… not a winning strategy.

Quinoa Rolls

Instead of jumping right into the deep end, I thought I would ease myself into the quinoa scene. So I found a recipe for Quinoa Bread Rolls.

These are high in fiber and protein and have zero saturated fat. Not only are these super HEALTHY, but they are crazy moist and yummy. Can you really go wrong with that combination? I think not.

Quinoa Rolls

Be very caaaaaareful though! Don’t throw the just cooked quinoa into the dough- the heat will kill the yeast and your bread won’t rise. You’ll have little quinoa rocks. Give it some time to cool.

Quinoa Rolls

5.0 from 2 reviews

Quinoa Dinner Rolls
Serves: 16
 
Ingredients
  • 1 cup quinoa
  • 2 cups water
  • 3 teaspoons salt
  • 1½ tablespoons active dried yeast
  • 1 cup warm water
  • ½ cup honey plus 1 tablespoon, divided
  • 1 cup vegetable oil
  • 2 eggs whites
  • 2 cups whole wheat flour
  • 4 cups bread flour
Instructions
  1. Place the quinoa in a pot with one teaspoon of salt and one tablespoon honey, and cover with the 2 cups of water.
  2. Bring to a simmer and cook for 15 minutes, or until quinoa has absorbed all of the water. LET COOL. Set aside ¼ cup cooked quinoa for sprinkling on top of shaped rolls.
  3. In a large bowl, dissolve the yeast in one cup of warm water. Add the remaining ½ cup of honey, eggs, and oil. Add the 2 cups of whole wheat flour and mix well.
  4. Add 2 teaspoons salt and 2 cups of the bread flour and mix well.
  5. Add quinoa and 1 more cup of flour and knead dough, adding last cup of flour as needed.
  6. Knead dough until dough is smooth and fairly stiff (with stand mixer, about 8 minutes). Place dough in oiled bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1½ hours.
  7. Preheat oven to 425°F. 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.
  8. Place rolls, seam side down, on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise 20 minutes while the oven preheats. Brush tops of rolls with melted butter or oil, and sprinkle with reserved cooked quinoa, and coarse salt. Bake rolls for 10 minutes, then lower temperature to 375°F and continue to bake for 15 minutes more. Rolls are ready when they are dark golden brown.
  9. Serve warm. These keep well wrapped in foil for 2 days easily.
Nutrition Information
Calories: 372 Fat: 15 Carbohydrates: 53 Sugar: 10 Sodium: 454 Protein: 8

adapted from Chef In You

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{ 9 comments… read them below or add one }

Paula June 4, 2013 at 9:35 pm

These are delicious! I made them today and they were a big hit with the whole family, even my pickiest which normally would never eat anything with ‘seeds’ in it. Thank you for this wonderful recipe! It is definitely going to be a regular in out home. I made half the batch as described and the other half the size (since they are so big!) and cooked the small one 5 minutes less.

Reply

lmachell June 6, 2013 at 4:24 am

I thought they were big too! I forgot to mention that. I should probably recommend to divide them into 20 or so instead of 16… haha Glad that you liked them : )

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julie stephenson June 11, 2013 at 12:49 am

Are you rinsing your quinoa first before cooking it? It truly makes a huge difference!!

Reply

lmachell June 11, 2013 at 7:01 am

No, I wasn’t- I have only had this one experience with quinoa so I had no idea. Thanks for the tip!

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lauren chandler June 19, 2013 at 6:51 pm

What is the difference between whole wheat flour & bread flour???

Reply

lmachell June 20, 2013 at 1:14 pm

Bread flour is bleached and contains a high protein content for gluten development. Whole Wheat flour has a normal protein content and it contains the germ and bran from the wheat berries.

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Eline June 20, 2013 at 10:19 am

I live in Holland and I don’t know the conversion of 1 cup quinoa to grams. Does anyone know it?

Reply

lmachell June 21, 2013 at 8:01 pm

I measured it out today for you- it is about 175 grams : )

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kathy November 30, 2013 at 8:30 pm

What is quinoa I never heard of it ? And were can i buy it thanks.

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