Introduction

These quinoa bread rolls are a delightful twist on traditional bread, offering a nutritious and hearty option for your meals. They are easy to make and deliver a crispy crust with a soft, flavorful interior packed with wholesome seeds.

A white plate holds five round bread rolls stacked closely. Each roll is light brown with cracked, rough texture on the surface. The top of every roll is sprinkled with a mix of seeds including green pumpkin seeds, light beige sunflower seeds, and small dark brown flax seeds, adding a varied, crunchy look to the soft bread. The plate is lined with white parchment paper, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ⅓ cups self-rising flour (plus extra 2-3 tablespoons for shaping)
1 1/4 cups sparkling water
1 cup uncooked quinoa (rinsed and drained)
1/2 teaspoon salt
2 teaspoons sugar
1/3 cup seeds (mix of pumpkin, sunflower, and flaxseeds)

Instructions

Step 1: Line a 9-inch baking sheet with parchment paper and lightly oil it with cooking spray. Set aside.
Step 2: Rinse the raw quinoa under cold tap water using a sieve to remove saponins. For thorough removal, soak quinoa in 120°F (50°C) water for 60 minutes, changing the water every 20 minutes.
Step 3: Combine the rinsed quinoa and sparkling water in a high-speed blender.
Step 4: Blend on high for 45-60 seconds until the mixture looks grey and quinoa is finely pulsed.
Step 5: In a large mixing bowl, mix self-rising flour, blended quinoa, salt, and sugar.
Step 6: Stir with a rubber spatula, then lightly oil your hands with olive oil and knead the dough. Add seeds, and adjust with sparkling water if too dry or flour if too wet. Form a lightly sticky dough ball that holds shape. Let rest in the bowl for 10 minutes.
Step 7: Preheat the oven to 350°F (180°C).
Step 8: Flour your work surface, transfer dough, knead 2-3 times, and divide into 6 even pieces.
Step 9: Lightly oil your hands, roll each piece into a ball, and place on the prepared tray with about an inch between each.
Step 10: Brush each roll with water and press a few seeds on top if desired.
Step 11: Cover the pan with foil and bake for 15 minutes at 350°F (180°C). Increase oven to 390°F (200°C), remove foil, and bake 10-12 minutes until crusty and a toothpick comes out with little to no crumb.
Step 12: Cool rolls on a rack for 2 hours before slicing.

Tips & Variations

For a softer crust, brush rolls with olive oil instead of water before baking the second time.
Try adding herbs like rosemary or thyme to the dough for added flavor.
Use gluten-free self-rising flour if you want a gluten-free option, but note the texture may vary.
Seeds can be swapped or increased based on your preference for texture and nutrition.

Storage

Store bread rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze rolls in a sealed bag for up to 1 month. To reheat, thaw at room temperature and warm in an oven at 350°F (180°C) for 5-10 minutes to refresh the crust.

How to Serve

The image shows a close-up of several round seed-topped bread rolls with a rough, textured surface and light brown color. In the front, one roll is cut open into two halves resting on parchment paper on a white marbled surface; the top half is spread with a layer of smooth light brown peanut butter and a shiny, thick layer of red jelly on top. The rolls have visible mixed seeds, including pumpkin and sunflower seeds, embedded mainly on the tops and scattered on the surface around them. There are a few small purple flowers and green sprigs beside the rolls, adding a natural touch. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular water instead of sparkling water?

Sparking water helps create a lighter crumb by introducing bubbles into the dough. Using regular water is possible but may result in a denser texture.

Do I need to soak the quinoa before blending?

Soaking quinoa helps remove bitter saponins more thoroughly, improving taste. Rinsing alone is fine if you’re short on time, though soaking is recommended for best flavor.