Buckwheat Chia Seed Rolls

Buckwheat Chia Seed Rolls

Nutty buckwheat flour and crunchy chia seeds give these dinner rolls a hearty, rustic bite.

Total 2 hr 5 min Makes 12 rolls Calories 165/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Wheat

These rolls combine buckwheat flour with all-purpose flour for a tender crumb and earthy flavor, while chia seeds add texture both inside and sprinkled on top. A single rise and short bake make them approachable for a weeknight dinner or holiday bread basket, and they pair well with soups, stews, or a simple smear of butter.

Ingredients

  • 1 cups warm water (110°F)
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons honey
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups buckwheat flour
  • 3 tablespoons chia seeds, plus extra for topping
  • 1 1/4 teaspoons salt
  • 2 tablespoons olive oil
  • 1 egg, beaten (for wash)
  • 1 tablespoons water (for egg wash)

Method

  1. In a large bowl, stir the warm water, yeast, and honey together and let sit until foamy, about 5 to 10 minutes.

  2. Add the all-purpose flour, buckwheat flour, chia seeds, salt, and olive oil to the yeast mixture and stir until a shaggy dough forms.

  3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

  4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.

  5. Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth ball.

  6. Arrange the dough balls in a greased 9x13-inch baking pan, spaced evenly apart. Cover loosely and let rise until puffy.

  7. Preheat the oven to 375°F.

  8. Whisk together the egg and water for the egg wash, then brush over the tops of the rolls. Sprinkle with additional chia seeds.

  9. Bake until the rolls are golden brown and sound hollow when tapped, 18 to 20 minutes.

  10. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack.

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    Buckwheat Chia Seed Rolls

    These rolls combine buckwheat flour with all-purpose flour for a tender crumb and earthy flavor, while chia seeds add texture both inside and sprinkled on top. A single rise and short bake make them approachable for a weeknight dinner or holiday bread basket, and they pair well with soups, stews, or a simple smear of butter.

    2 hr 5 min 12 rolls 165 cal

    Ingredients

    • 1 cups warm water (110°F)
    • 2 1/4 teaspoons active dry yeast
    • 2 tablespoons honey
    • 1 1/2 cups all-purpose flour
    • 1 1/2 cups buckwheat flour
    • 3 tablespoons chia seeds, plus extra for topping
    • 1 1/4 teaspoons salt
    • 2 tablespoons olive oil
    • 1 egg, beaten (for wash)
    • 1 tablespoons water (for egg wash)

    Method

    1. 1

      In a large bowl, stir the warm water, yeast, and honey together and let sit until foamy, about 5 to 10 minutes.

    2. 2

      Add the all-purpose flour, buckwheat flour, chia seeds, salt, and olive oil to the yeast mixture and stir until a shaggy dough forms.

    3. 3

      Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

    4. 4

      Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.

    5. 5

      Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth ball.

    6. 6

      Arrange the dough balls in a greased 9x13-inch baking pan, spaced evenly apart. Cover loosely and let rise until puffy.

    7. 7

      Preheat the oven to 375°F.

    8. 8

      Whisk together the egg and water for the egg wash, then brush over the tops of the rolls. Sprinkle with additional chia seeds.

    9. 9

      Bake until the rolls are golden brown and sound hollow when tapped, 18 to 20 minutes.

    10. 10

      Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack.