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Quinoa Bread Rolls Recipe

★★★★★

4.5 from 62 reviews
  • Author: Simon
  • Total Time: 2 hours 47 minutes (including 2 hours cooling time)
  • Yield: 6 bread rolls 1x
  • Diet: Vegetarian

Description

Delicious and nutritious quinoa bread rolls made with self-rising flour and sparkling water for a light texture. These wholesome rolls are enriched with seeds for added crunch and flavor, making them a perfect snack or accompaniment to any meal. The process includes blending quinoa with sparkling water, kneading the dough, and baking to a crispy golden crust.

Ingredients

Scale

Dry Ingredients

  • 2 ⅓ cups Self-Rising Flour (+ extra 2–3 tablespoons to shape the dough)
  • 1 cup Uncooked Quinoa (rinsed and drained)
  • 1/2 teaspoon Salt
  • 2 teaspoons Sugar
  • 1/3 cup Seeds (mix of pumpkin, sunflower seeds, flaxseeds)

Wet Ingredients

  • 1 1/4 cups Sparkling Water

Instructions

  1. Prepare Baking Sheet: Line a 9-inch baking sheet with parchment paper and lightly oil it with cooking spray. Set aside.
  2. Rinse Quinoa: Place uncooked quinoa in a sieve and rinse thoroughly under cold tap water to remove saponins. For best results, soak quinoa in 120°F (50°C) water for 60 minutes, changing water every 20 minutes.
  3. Blend Quinoa and Water: Transfer rinsed quinoa and sparkling water to a high-speed blender. Blend on high for 45-60 seconds until the mixture turns grey and quinoa is finely pulsed.
  4. Mix Dry and Wet Ingredients: In a large bowl, combine self-rising flour, blended quinoa mixture, salt, and sugar. Stir initially with a rubber spatula.
  5. Knead Dough: Lightly oil your hands with olive oil and knead the dough while gradually adding seeds. Adjust texture by adding more sparkling water if too dry or more flour if too wet. Aim for a lightly sticky dough that holds shape. Let the dough relax in the bowl for 10 minutes.
  6. Preheat Oven: Set oven to 350°F (180°C).
  7. Shape Rolls: Flour a work surface, transfer the dough, and knead gently 2-3 times. Divide dough into 6 even portions. Roll each portion into balls, oil hands lightly, and place on prepared baking tray spaced at least an inch apart.
  8. Prepare for Baking: Brush the tops of rolls with water and press additional seeds on top, if desired.
  9. Initial Bake: Cover baking tray tightly with foil and bake for 15 minutes at 350°F (180°C).
  10. Finish Baking: Increase oven temperature to 390°F (200°C), remove the foil, and bake for another 10-12 minutes until crust is crispy and a toothpick inserted has minimal crumbs.
  11. Cool: Transfer rolls to a cooling rack and cool for 2 hours before slicing.

Notes

  • Using sparkling water helps create a lighter texture in the rolls.
  • Soaking quinoa helps eliminate bitterness from saponins for better flavor.
  • The dough should be slightly sticky but workable; adjust flour or water as necessary.
  • Covering rolls with foil during the initial bake prevents over-browning and helps the rolls rise evenly.
  • Cooling is important to allow the bread rolls to set properly and avoid gummy texture when sliced.
  • Prep Time: 20 minutes (includes rinsing and soaking quinoa)
  • Cook Time: 27 minutes (15 minutes covered, 12 minutes uncovered)
  • Category: Bread
  • Method: Baking
  • Cuisine: International

Keywords: quinoa bread rolls, gluten-free bread alternative, healthy bread recipe, seeded bread rolls, homemade bread

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Find it online: https://kitchenofsimon.com/quinoa-bread-rolls-recipe/