These quinoa sandwich buns came out of one of those moments where I just wanted a better bun. Not fancy. Not fragile. Just something packed with wholesome ingredients that could hold a sandwich without falling apart halfway through eating it.
We eat a lot of sandwiches at my house. I love them, and the kids love them.
When I was working on this recipe (about 100 years ago), I wanted something sturdy but soft, and with a little chew. The kids were little then, so that it packed a little nutritional punch was a bonus.
Cooked quinoa keeps them tender. The uncooked quinoa adds whole grain vibes. They hold up. They toast well. They don’t disintegrate when things get messy. Which, let’s be honest, sandwiches usually do.
Honestly, once I started making these, I stopped buying buns. Not out of principle. Just because I didn’t want to go back.
Quinoa Sandwich Buns
Ingredients
- 1 ½ cups unbleached all purpose flour
- 1 ½ cups whole wheat white flour
- 1 cup cooked quinoa
- ¼ cup uncooked quinoa rinsed
- 2 tablespoons sugar or coconut sugar
- 2 ½ teaspoons instant yeast
- 1 teaspoon sea salt
- 1 teaspoon dried rosemary optional
- 1 cup milk lukewarm (or milk of choice)
- 3 tablespoons butter melted
Topping
- 1 egg for brushing
- 2 teaspoons sesame seeds
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
- In a stand mixer, combine flours, cooked quinoa, uncooked quinoa, sugar, instant yeast, rosemary, and salt.
- Add the milk and butter and beat until it comes together. Switch to the dough hook and mix for 5 minutes, or until it is smooth. Add flour a tablespoon at a time if dough is too sticky.
- Shape into a log and cover with a lightly dampened towel. Let it sit for 15 minutes.
- Divide the dough into 8 pieces and form balls. Flatten into disks and place on prepared baking sheet. Let rise for 20 minutes. (If you place the buns close together they will be softer.)
- Beat the egg and brush the top of the buns with the egg. Sprinkle with sesame seeds. Bake with 15 minutes or until golden brown. Let cool for 5 minutes on the baking sheet. Move to baking rack and allow to cool completely.
Nutrition
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