Quinoa Sandwich Buns
Whether you're making hamburgers or homemade barbecue, these quinoa sandwich buns are so tasty, you'll never buy storebought again.
Servings 8
Calories 298kcal
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
Calories: 298kcal | Carbohydrates: 48g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 348mg | Potassium: 213mg | Fiber: 5g | Sugar: 5g | Vitamin A: 213IU | Vitamin C: 0.02mg | Calcium: 73mg | Iron: 2mg