Multigrain Rolls

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• ¼ cup each: quinoa, millet, amaranth, and bulgur
• 3 cups water
• ¼ cup each flaxseed and chia seed
• 1½ cups warm water
• 1 tablespoon instant yeast
• ¼ cup molasses
• ¼ cup sunflower oil
• 2 teaspoons salt
• 2-3 cups whole wheat flour

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring the 3 cups water to a boil in a saucepan. Add the quinoa, millet, amaranth and bulgur, reduce to a simmer, cover and cook 15-20 minutes until tender and the water is absorbed. Spread out to cool to lukewarm.

2. In a large bowl, whisk the 1½ cups warm water, instant yeast and molasses. Let stand 5 minutes until foamy.

3. Stir the flaxseed, chia seed, cooled grain mixture, sunflower oil and salt into the yeast mixture.

4. Add the whole wheat flour one cup at a time, stirring, until a soft, slightly tacky dough forms. Knead on a floured surface 8-10 minutes until smooth and elastic.

5. Oil a bowl lightly, place the dough inside, cover and let rise in a warm spot about 1 hour until doubled.

6. Punch down the dough and divide into 12 equal pieces. Shape each into a smooth roll and place on a lightly greased baking sheet. Cover and let rise 30 minutes.

7. Bake in a preheated 375°F (190°C) oven for 18-20 minutes until deep golden and the rolls sound hollow when tapped. Cool on a rack before serving.