Quinoa Amaranth Dinner Rolls

Quinoa Amaranth Dinner Rolls

Soft wheat rolls studded with nutty cooked quinoa and amaranth for extra texture.

Total 2 hr 25 min Makes 12 rolls Calories 198/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These dinner rolls fold cooked quinoa and amaranth into a soft yeasted dough, adding a subtle nutty crunch and boosting the heartiness of a classic bread roll. The crumb stays tender thanks to butter and milk, while the grains give each bite a bit of chew. They pair well with soups, roasts, or holiday spreads.

Ingredients

  • 1/4 cup quinoa, rinsed
  • 2 tablespoons amaranth
  • 3/4 cup water
  • 1 cup whole milk, warmed
  • 2 1/4 teaspoons active dry yeast
  • 3 tablespoons granulated sugar
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 egg
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons unsalted butter, melted, for brushing

Method

  1. In a small saucepan, combine the rinsed quinoa, amaranth, and water. Bring to a boil, then reduce heat and simmer, covered, until the water is absorbed and the grains are tender.

  2. Fluff the cooked quinoa and amaranth with a fork and let cool to room temperature.

  3. In a large bowl or stand mixer bowl, whisk together the warmed milk, yeast, and sugar. Let stand until foamy.

  4. Add the flour, salt, egg, softened butter, and cooled quinoa-amaranth mixture to the bowl. Mix on low speed with a dough hook until a shaggy dough forms.

  5. Increase speed slightly and knead until the dough is smooth, elastic, and pulls away from the sides of the bowl, about 8 minutes.

  6. Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size.

  7. Punch down the dough and divide into 12 equal pieces. Shape each piece into a tight ball and arrange in a greased 9x13-inch baking pan.

  8. Cover the pan loosely and let the rolls rise until puffy and nearly doubled.

  9. Preheat the oven to 375°F (190°C).

  10. Bake the rolls until golden brown on top and they sound hollow when tapped, 18 to 20 minutes.

  11. Brush the warm rolls with melted butter and let cool slightly in the pan before serving.

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    Quinoa Amaranth Dinner Rolls

    These dinner rolls fold cooked quinoa and amaranth into a soft yeasted dough, adding a subtle nutty crunch and boosting the heartiness of a classic bread roll. The crumb stays tender thanks to butter and milk, while the grains give each bite a bit of chew. They pair well with soups, roasts, or holiday spreads.

    2 hr 25 min 12 rolls 198 cal

    Ingredients

    • 1/4 cup quinoa, rinsed
    • 2 tablespoons amaranth
    • 3/4 cup water
    • 1 cup whole milk, warmed
    • 2 1/4 teaspoons active dry yeast
    • 3 tablespoons granulated sugar
    • 3 1/2 cups all-purpose flour
    • 1 teaspoon salt
    • 1 egg
    • 3 tablespoons unsalted butter, softened
    • 2 tablespoons unsalted butter, melted, for brushing

    Method

    1. 1

      In a small saucepan, combine the rinsed quinoa, amaranth, and water. Bring to a boil, then reduce heat and simmer, covered, until the water is absorbed and the grains are tender.

    2. 2

      Fluff the cooked quinoa and amaranth with a fork and let cool to room temperature.

    3. 3

      In a large bowl or stand mixer bowl, whisk together the warmed milk, yeast, and sugar. Let stand until foamy.

    4. 4

      Add the flour, salt, egg, softened butter, and cooled quinoa-amaranth mixture to the bowl. Mix on low speed with a dough hook until a shaggy dough forms.

    5. 5

      Increase speed slightly and knead until the dough is smooth, elastic, and pulls away from the sides of the bowl, about 8 minutes.

    6. 6

      Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size.

    7. 7

      Punch down the dough and divide into 12 equal pieces. Shape each piece into a tight ball and arrange in a greased 9x13-inch baking pan.

    8. 8

      Cover the pan loosely and let the rolls rise until puffy and nearly doubled.

    9. 9

      Preheat the oven to 375°F (190°C).

    10. 10

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

    11. 11

      Brush the warm rolls with melted butter and let cool slightly in the pan before serving.