Oat and Cinnamon Breakfast Rolls

Name: Oat and Cinnamon Breakfast Rolls
Yield: Makes 12
Ingredients: butter and clear honey or fresh fruit, to serve; 7.5 ml/1½ tsp salt; 350 g/12 oz/3 cups strong white bread flour; 30 ml/2 tbsp soft light brown sugar; a little milk and 10 ml/2 tsp soft light brown sugar, to glaze; 175 ml/6 fl oz/¾ cup boiled water; 175 ml/6 fl oz/¾ cup milk; 10 ml/2 tsp ground cinnamon; 115 g/4 oz/1 cup quinoa flakes; 50 g/2 oz/scant ½ cup rolled oats; 10 ml/2 tsp easy blend (rapid-rise) dried yeast

Preparation info

Makes
12

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

The combination of sugar and cinnamon is perfect at breakfast, especially with a cup of aromatic coffee. Fresh bread provides a great opportunity to get children involved in kneading and shaping. You can prepare these rolls the night before, keeping the shaped, uncooked dough in the refrigerator overnight for baking the next morning.

Ingredients

350 g/12 oz/3 cups strong white bread flour
115

Method

Sift the flour into a large bowl, then stir in the quinoa flakes, oats, dried yeast, salt, sugar and cinnamon. Make a well in the centre.
Mix the boiled water with the milk to make a lukewarm liquid, then add this to the dry ingredients, stirring to form a pliable dough.
Transfer the dough to a floured board and knead for 5-8 minutes by holding the do