Toasted Amaranth Rolls
|Lukewarm water||355 Milliliter (1 1/2 Cup)|
|Vegetable oil||25 Milliliter (1 1/2 Tablespoons)|
|Honey/Maple syrup||45 Milliliter (3 Tablespoons)|
|Sea salt||1 1⁄2 Teaspoon (8 Milliliters)|
|Active dry yeast||1 1⁄2 Teaspoon (8 Milliliters)|
|Amaranth flour||240 Milliliter (1 Cup)|
|Whole wheat flour||540 Milliliter (2 1/4 Cup)|
|Soft butter||2 Tablespoon|
|Honey||1 Tablespoon, toasted|
|Cinnamon||1 Teaspoon, toasted|
|Nuts||1 Tablespoon, toasted|
Mix first 5 ingredients together, then stir in flours.
Roll dough onto a lightly floured surface, about 1/4-inch thick.
Brush with butter and sprinkle with remaining ingredients, except amaranth seeds.
Toast seeds in a dry skillet until lightly browned.
Roll up dough and slice 2 inches thick.
Place on sides, close together in an oiled pan.
Sprinkle with amaranth seeds and bake at 350°F (180°C) for 30-40 minutes.