Light and Fluffy Chia Whole Wheat Rolls

Name: Light and Fluffy Chia Whole Wheat Rolls
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 18 rolls
Ingredients: 2 1/2 cups whole wheat flour, divided; 1 -1 1/2 cup all-purpose flour, divided; 1/4 cup nonfat dry milk powder; 1 1/2 tablespoons active dry yeast; 1 cup water; 1/4 cup grapeseed oil or 1/4 cup canola oil; 1/4 cup light agave nectar; 2 large eggs, lightly beaten; 1 1/2 teaspoons sea salt; 1 -2 teaspoon dried minced onion; 1/4 teaspoon garlic powder; 2 tablespoons toasted wheat germ; 2 1/2 tablespoons chia seeds, divided; 1 large egg plus 1 tablespoon water, beaten

Submitted by gailanng

"From American's Breadbasket--Kansas City Wheat Commission."

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Ready In:: 48mins
Ingredients:: 14
Yields:: 18 rolls

ingredients

2 ¹⁄₂ cups whole wheat flour, divided
1 - 1 ¹⁄₂ cup all-purpose flour, divided
¹⁄₄ cup nonfat dry milk powder
1 ¹⁄₂ tablespoons active dry yeast
1 cup water
¹⁄₄ cup grapeseed oil or 1/4 cup canola oil
¹⁄₄ cup light agave nectar
2 large eggs, lightly beaten
1 ¹⁄₂ teaspoons sea salt
1 -2 teaspoon dried minced onion
¹⁄₄ teaspoon garlic powder
2 tablespoons toasted wheat germ
2 ¹⁄₂ tablespoons chia seeds, divided
Egg Wash
1 large egg plus 1 tablespoon water, beaten

directions

In large mixer bowl, with paddle attachment, add 1/2 cup whole wheat flour, 1/2 cup all-purpose flour, dry milk and yeast. Mix 30 seconds to combine ingredients.
In microwaveable bowl, heat water, oil and agave syrup to 120° to 130°F Pour liquid into flour-yeast mixture and beat on low speed 1 minute. Scrape bowl; cover and let rest 15 minutes.
Mix in 2 eggs, salt, onion and garlic powder; beat on low speed 1 minute. Add remaining 2 cups whole wheat flour, 1/4 cup at a time. Using dough hook, add enough of the remaining 1 cup all-purpose flour to form a slightly sticky dough.
Knead with dough hook 6 minutes on medium speed. Add wheat germ and 1 tablespoon chia seeds; continue kneading 2 minutes.
Place dough in large, oiled bowl, turn to coat top. Cover; let rise in warm place until double, about 1 ½ hours. Lightly oil 18 standard-size, 2 1/2 x 1 1/4-inch muffin cups.
Punch down dough; divide into 18 equal pieces. Shape into a smooth ball, and place in muffin cup. Cover; let rise until almost double, about 30 minutes. Carefully brush with egg wash and sprinkle remaining chia seeds on top.
Bake in preheated 375°F oven 15 to 18 minutes, until golden brown. Place rolls on cooling rack. Serve warm.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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