I love making these on Sunday morning so the kids can enjoy them fresh and steaming from the oven.
Yield: 18-20 muffin-sized rolls
Combine the quinoa, oats, two and 1/4 cups water and milk in a small saucepan and bring to a boil. Lower the flame and simmer for 15 minutes, or until all the liquid is absorbed. Allow to cool.
Place the 3/4 cup hot water in a large bowl or the bowl of a mixer. Sprinkle the yeast and the sugar over the water and allow to stand for five minutes, making sure the yeast foams.
Stir the honey and oil into the yeast mixture, then add one cup of bread flour, salt, and the cooked quinoa mixture. Mix by hand or with the mixer on low speed.
Add the remaining flours, kneading for about 10 minutes until the dough is smooth and elastic. The dough should feel slightly sticky, but if it is too wet, add 1/4 to 1/2 cup flour as necessary.
Spray a large bowl with cooking spray and place the dough inside. Spray the surface of the dough and cover it loosely with plastic wrap. Allow the dough to rise until it has doubled, about two hours.
Punch down the dough. Divide it into 18 to 20 small, equal pieces, shape into balls and place in rows on a parchment-paper-lined baking sheet. Alternatively, you can place the balls in sprayed muffin tins. Brush the tops with beaten egg yolk and sprinkle with raw quinoa or sesame seeds. Allow the rolls to rise again until almost doubled, about one to one and a half hours. Preheat the oven to 375 degrees Fahrenheit.
Bake the rolls in the center of the oven for 25 minutes, or until golden brown. Remove from the oven and let cool slightly.