For the chia seeds, I usually grind 1 cup of chia seeds into a fine flour in my high-speed blender. Then I keep the ground seeds in a jar in my fridge and use them for recipes like this or for topping oatmeal.
For the seeds:
- (Any mixture of seeds to equal 5 tablespoons will work)
- 2 tablespoons pumpkin seeds, finely chopped
- 2 tablespoons sunflower seeds, finely chopped
- 1 tablespoon sesame seeds
- 2 cups brown rice flour
- 3/4 cup arrowroot powder
- 1 1/2 teaspoons salt
- 2 cups warm water, 110F
- 1 packet highly active or instant yeast
- 1 tablespoon maple syrup
- 1/2 cup ground flaxseed
- 2 tablespoons ground chia seeds*
- 2 tablespoons olive oil, plus more for brushing
- Mix together the seeds in a small bowl. Set aside.
- In the bowl of a stand mixer with the paddle attachment, combine the dry ingredients until evenly mixed.
- In a large measuring cup or bowl, mix together the water, highly active yeast, and maple syrup. Let sit for 3-4 minutes, then add in the ground flaxseed, ground chia seeds, and olive oil. Mix with a fork or whisk to thoroughly combine. Let sit for 1-2 (no more than 2) minutes to form a slurry.
- With the mixer running on low, slowly add the wet mixture to the dry. Add 2 tablespoons of the seed mixture. Mix on medium speed for 3-4 minutes. The dough will look like thick cookie dough.
- Grease a nonstick metal cupcake pan with cooking spray. Using wet hands or a wet kitchen scoop, fill each muffin cup 3/4 of the way full (see video). Brush the tops with olive oil and sprinkle with the seed mixture. Let rise for 30 minutes.
- Preheat the oven to 375F. Once the rolls have risen, bake for 35-40 minutes, until they sound hallow when you tap them. Let cool for 20 minutes before serving. Enjoy!
- Serving Size: 12 rolls