Up until now, my baking endeavors have never involved yeast. I decided to change that the other day by undertaking a recipe for multigrain rolls I found at Naturally Ella. Quite to my surprise, the rolls turned out beautifully! I was sure that they weren’t going to rise or that some other part of the recipe was going to go horribly wrong (which is why I baked them while my mom wasn’t home…ha). To my luck, nothing did go wrong, and my dad and I munched on hot rolls with butter while watching Ironman when they finally came out of the oven at 10 pm. These rolls taste like Christmas Eve, gathered around a warm fire, watching snow cascade down from the sky.
They are very hearty; my favorite way to eat them is with a simple pat of butter on one side and some smashed avocado on the other. They are very versatile; my dad enjoys his warm with generous helping of butter paired with a cup of black coffee on his way to work. My mom and I have a habit of snacking on them in the late afternoon. We dipped them in olive oil and balsamic vinegar the other night with dinner, and that was delicious as well. I finally coaxed Olivia, miss I-won’t-touch-anything-without-white-flour-in-it, to try them the other night, and she actually liked them too. I consider that success.
This recipe is definitely a keeper.
Adapted from Naturally Ella
Prep time is about 2 hours, bake time is 15 minutes. Cool time is however long you can stand it.
- 1/4 cup each: quinoa, millet, amaranth, and buckwheat (or a total of 1 cup any grain)
- 3 cups water
- 1/4 cup each flaxseed and chia seed
- 1 1/2 cups warm water
- 1 tablespoon yeast
- 1/4 cup molasses
- 1/4 cup olive oil
- 2 teaspoons salt
- 3 cups whole wheat flour
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.
2. Remove from heat, stir in flaxseeds and chia seeds. (See, these rolls will make you run faster).
3. In a bowl of a stand mixer, stir together the warm water, yeast, and molasses. Let sit until yeast begins to bubble.
4. 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.
5. Remove dough hook and cover bowl with a damp cloth. Place bowl in a warm area and let dough rise for about an hour, or until it doubles in size.
6. Scoop dough out of bowl and onto a floured surface. Divide into approximately 12 pieces for large rolls (if you want smaller, make more). The dough will still be quite sticky, that is okay.
7. Place rolls on baking tray and cover with a damp cloth. Let rise again in a warm spot for 45 minutes.
8. With 15 minutes left in your rise time, preheat the oven to 400 degrees. Once rolls have risen and oven is warm, bake for 15 minutes or until rolls are browned.
9. Remove from oven, let all but one cool (you have to eat that one right away – the butter will melt on top perfectly).
These freeze very well. They are best defrosted slowly at room temperature, but 60 seconds on double power in the microwave works too for a quick fix.