Toasted Amaranth Rolls

Toasted amaranth rolls bring an ancient-grain edge to the standard pan of dinner rolls. The dough combines amaranth flour with whole wheat flour, sweetened with honey and built around active dry yeast, then rolled, filled with a buttery streusel-style sprinkle, and sliced cinnamon-roll style before baking with a scatter of toasted amaranth seeds on top.

Amaranth is the protein-rich, gluten-free seed of an Aztec staple plant, and toasting the seeds in a dry skillet pops them slightly and brings out a warm, nutty aroma similar to popcorn. Skip the toast step and you lose half the flavor and most of the personality.

Because amaranth flour has no gluten, the whole wheat flour does the structural work. Knead until smooth and elastic and the dough should feel just a touch tacky. Too dry and the rolls bake up dense, too wet and they spread instead of rising.

Kitchen Tips

• Test your yeast freshness by proofing it in warm water with the honey first. If it does not foam in 5 minutes, replace it.
• The water should feel like a warm bath, not hot. Hot water kills yeast on contact.
• Place rolls close together in the pan, just touching. They will rise into each other for soft, pull-apart sides.
• Brush the warm baked tops with melted butter for a glossy, fragrant finish.
• Store in an airtight container at room temperature for 2 days, or freeze for up to a month.

Variations

• Stir a handful of raisins into the filling for a sweeter, breakfast-leaning roll.
• Swap honey for maple syrup and add a teaspoon of cinnamon for a fall-spiced version.
• Add chopped walnuts to the filling for extra crunch alongside the toasted seeds.