Pancitos de Quinoa de Dylan (Dylan's Quinoa Rolls)

Dylan, my little bread monster, insisted that we have dinner rolls for our Thanksgiving lunch...and offered to make them. We opted for a red quinoa yeast roll. He did a great job! They were delicious.

Ingredients

1 C cooked red quinoa (cooked with bay leaves and cinnamon sticks)
2 C hot water
3 tsp smoked salt
2 T active dry yeast
1/4 C chardonnay molasses
1/4 C ginger syrup (or use honey)
3 C white whole wheat flour
3 C dark rye flour
butter

Procedure
Place the hot water in a large mixing bowl, sprinkling the yeast on top. Let bloom for five minutes. Add chardonnay molasses, ginger syrup (or honey), and salt. Add the cooked quinoa and flours. Blend until well combined. Knead for 3-5 minutes until it is smooth and soft. Oil the dough and the bowl, cover and let rise in a warm spot for 35-45 minutes. Once it has risen, punch it down again and shape handfuls of dough into balls. Place the balls in a buttered baking dish, cover, and let rise again - for 10-15 minutes. Preheat the oven to 425.

Bake the rolls for 15 minutes at 425. Reduce the heat to 375 and bake for another 15 minutes. Remove the baking pan from the oven and rub the rolls with stick of butter. Pull apart and serve.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog