Ingredients

1/4 cup each: quinoa, millet, amaranth, and bulgur
3 cups water
1/4 cup each flaxseed and chia seed
1 1/2 cups warm water
1 tablespoon instant yeast
1/4 cup molasses
1/4 cup sunflower oil
2 teaspoons salt
2-3 cups whole wheat flour

Instructions

In a sauce pan combine the quinoa, millet, amaranth, and bulgur with the 3 cups of water. Bring to a boil, reduce to a simmer and let cook until water has absorbed. (Some of the grains won’t be cooked through- it’s to help softened them slightly.) Remove from heat, stir in flaxseed and chia seeds, and set aside to cool.

In the bowl of a stand mixer, stir together the warm water, yeast, and molasses. Let sit until yeast begins to bubble.

Add in oil, salt, grain mixture, and 1 cup of the wheat flour. Begin using the dough hook and continue to add flour (about a 1/4 cup at a time) until dough begins to pull away from the sides of the bowl. Total knead time should be between 8-10 minutes (I usually count the time while I am adding flour as need time.)

Remove from mixer and cover with a damp cloth. Place bowl in a warm spot to rise for about one hour or until dough has doubled in size. Scoop dough out onto a floured surface and divide into 12 pieces (you can do more or less depending on the size you want.) Place rolls on a baking tray covered with parchment paper, cover with a damp tea towel and let rise in a warm spot for another 45 minutes.

With 15 minutes left in your rise time, preheat oven to 400˚. Once rolls have risen and oven is warm, bake for 15-20 minutes or until rolls have browned. (time may differ depending on the size you choose to make- I always set it on the low end and adjust from there.)

Remove from oven, let cool, and store in an airtight container. These fresh/thaw really well!