Quinoa Rolls

• 1 cup quinoa
• 2 cups water
• 3 teaspoons salt
• 1 1/2 tablespoons active dried yeast
• 1 cup warm water
• 1/2 cup honey plus 1 tablespoon
• 1 cup vegetable oil
• 1 1/2 tsp. Egg Replacer mixed in 2 tbsp water or 2 eggs whites
• 2 cups whole wheat flour
• 4 cups bread flour
• 1 tablespoon Earth Balance, melted (butter if you eat dairy)

Place the quinoa in a pot with one teaspoon of salt and one tablespoon honey and cover with 2 cups of water. Bring to a simmer and cook for 15 minutes, until the quinoa has absorbed all of the liquid. Set aside and let cool enough to be able to mix with your hands. Reserve 1/4 cup of quinoa to use as a sprinkling on top of the rolls.

In a large bowl, dissolve the yeast in one cup of warm water. Add the remaining honey, egg replacer, and oil. Add 2 cups whole wheat flour and mix well. Add 2 teaspoons salt and 2 cups bread flour and mix well. Add quinoa (minus the 1/4 cup reserve) and 1 more cup of bread flour and knead dough, adding the last cup of bread flour.

Knead dough until dough is smooth and fairly stiff. Place dough in an oiled bowl and allow to rise until doubled in bulk, 2 hours.

Preheat oven to 425F.

Punch down the dough and divide into 13-16 pieces. Roll each piece into a ball.

Place rolls on a baking sheet. Brush the tops of rolls with melted butter, and sprinkle with reserved cooked quinoa and salt. Bake rolls for 10 minutes, then lower the temperature to 375 and continue to bake for 15-20 minutes or until they are golden brown.

Eat warm.