Last Updated on May 30, 2015 by Chef Mireille
oh this nasty rain…trying to get some good photos of these rolls has turned impossible with the sun in hiding for days…Until the sun comes out of hibernation, you will just have to take my word that these rolls are amazing until I can get some photos to do them justice.
A few years ago, no one knew what quinoa was. However, now it’s available everywhere. There is an ethical debate whether that’s a good or a bad thing because now it has become unaffordable to the people who have relied on it for centuries as their primary protein source. There is also the other sde of the argument that argues it’s the law of supply and demand.
I kind of see the point of both sides and can’t really put myself in one camp or the other, so I still use quinoa but try to ration the amount I use. I don’t eat it daily. Using quinoa is a good way to incorporate extra protein in home baked bread. These rolls are a healthy alternative to classic cinnamon rolls for breakfast, albeit with a different flavor profile. Using cooked quinoa instead of quinoa flour which I also use in baked products yields a very soft bread. These also have a much lower sugar content than the classic rolls, without the cloyingly sweet thick glaze that is traditionally poured over cinnamon rolls.
I fell in love with Maltese Village Biscuits when I made them last month here. The flavor profile of cloves and citrus zest made them so addictive and delicious, I decided to incorporate the same flavors in these rolls.
- 1/2 cup quinoa
- 3/4 cup buttermilk
- 2 1/2 cups bread flour
- 3/4 teaspoon salt
- 1/3 cup sugar
- 2 1/4 teaspoons instant yeast
- 2 tablespoons milk
- 4 tablespoons butter, melted
- 1 tablespoon firmly packed brown sugar
- 1 teaspoon orange blossom water
- 1/2 teaspoon ground cloves
- zest of 1 orange
- zest or 1 lime
- 2 tablespoons confectioner’s sugar
- 2 tablespoons water
- 1/4 cup walnuts
Cut into 8 pieces.
Using a pastry brush, brush the extra filling that had oozed out on the top of the rolls. Cover with a kitchen towel and leave to rise another 40 minutes, until doubled in size. After 30 minutes, start to preheat your oven.
With just a hint of sweetness, there is not the guilt associated with classic cinnamon rolls if you indulge in these instead with your breakfast coffee or tea…although I am having mine with Theraflu this morning as I caught a nasty cold…
The cooked quinoa give these an incredibly soft and fluffy texture.
….don’t forget to take a look at all the other Bread Bakers and see what they cooked up with quinoa!
- Eggnog Cranberry and White Chocolate Quick Bread by Laura at Baking in Pyjamas
- Garlic Multigrain Bread by Kelly at Passion Kneaded
- Maple Walnut Quinoa Quick Bread by Renee at Magnolia Days
- Mocha Porter Quinoa Loaf by Stacy at Food Lust People Love
- No Knead Quinoa Bread by Karen at Karen’s Kitchen Stories
- Pan de Quinoa y Miel by Camilla at Culinary Adventures with Camilla
- Quinoa and Millet Bread by Anshie at Spiceroots
- Quinoa Apple Muffins by Robin at A Shaggy Dough Story
- Quinoa Poolish Baguettes by Adam at Bakers and Best
- Quinoa Oatmeal Bread by Cindy at Cindy’s Recipes and Writings
- Quinoa Pumpkin Muffins by Kathya at Basic N Delicious
- Red Quinoa Sourdough Bread by Sophie at Sweet Cinnamon & Honey
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
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