Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.

In a stand mixer, combine flours, cooked quinoa, uncooked quinoa, coconut palm sugar, instant yeast, rosemary fine sea salt.

Add the milk and oil 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.)

Brush tops of buns with soymilk and 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.