Multigrain Rolls

Bread making holds a special place in my heart.

Bread use to scare me.  Every loaf would end in a brick-shape disappointment that the birds would most likely get for a meal.  Yet, I never let bread get the best of me.  I tried and tried with more failures then successes but slowly I began to connect with the process.

If there is ever one thing you should learn to do, it’s to make bread by hand.  Pre-stand mixer I would crank the radio, sway my hips, and knead the bread as if it was the only thing I cared about.  For me, making bread keeps me grounded.  There is something so special about knowing you crafted the bread with your hands from basically water, flour, and yeast.

Beyond the rhythm of kneading the bread, the smell that fills my house is intoxicating.  Only cinnamon holds an even ground to the smell of baking bread and there are times when I bake bread just so my house smells warm and inviting.

Have I convinced you yet to make bread?

I should warn you though, these rolls are not for “white bread” lovers.  The combination of grains, molasses, and whole wheat flour create this rich, earthiness flavor.  I made these as the perfect companion for the heart fall soups I have on my to-do list.

Multigrain Rolls

 

Save Print

Prep time

2 hours

Cook time

20 mins

Total time

2 hours 20 mins

 

Author: Erin Alderson

Recipe type: bread

Serves: 12

Ingredients

• 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

Instructions

1. 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.
2. In the bowl of a stand mixer, stir together the warm water, yeast, and molasses. Let sit until yeast begins to bubble.
3. 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 ¼ 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.)
4. 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.
5. 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.)
6. Remove from oven, let cool, and store in an airtight container. These fresh/thaw really well!

2.1.7

Get new recipes in your inbox:

Stay in Touch