Chia seeds have been in the new quite often lately…so what is about chia seeds that is bringing so much attention?
Studies have shown that chia seeds are excellent sources of omega-3 fatty acid. Yes, the same “good” fat that can be found in fatty fish. Omega-3 fatty acid is a polyunsaturated fat that can help reduce “bad” cholesterol in your blood therefore it can lower your risk of heart disease and stroke.
Anyway, chia seeds have been part of my kitchen cupboard for awhile, I use them on my oatmeal mix in the morning, sometimes in baking…so I decided to add these little seeds to dinner roll as well.
The recipe is pretty simple, similar to the other bread recipes that I have been using lately…it uses water roux or tangzhong method to accomplish the Asian bread texture. I adjusted the liquid content since the seeds were soaked in water before being used in the dough. The texture of these rolls are awesome…light, springy and cottony…not to mention that stay soft for many many days.
I baked these rolls in a 9 inch round pan.
Water Roux or Tangzhong
15 g bread flour
75 g water
4 teaspoons chia seed
⅔ cup water
1 egg slightly beaten
300g bread flour
2 ½ tablespoons sugar
2 tablespoon dry milk
¾ teaspoon sea salt
1 teaspoon vanilla extract
1 teaspoon dry yeast
In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film.
Soak the chia seed in the water for at least 15 minutes. Add the beaten egg and complete with water to ¾ cup.
In the bread machine bucket, add the water roux, and all the other ingredients, except for the butter.
Turn the machine to knead mode until it forms soft dough. The dough will be very sticky, and less sticky as the gluten forms. Add the butter and let it knead until the butter incorporates to the dough. Make sure that the dough is soft and elastic, and slightly sticky.
Remove the dough and place in a bowl by covering with a plastic film.
Let dough proof until the dough tripled to its original size.
Knock back the dough and split into approximately 21 little balls (approximately 31 g each) and let it rest for 5 minutes on the counter.
Flatten the ball making sure that the air is removed. Shape each piece into a small round ball. Place the balls, equally spaced around the outer edge of the cake tin and then add the inner circle of a 9 inch round pan.
Cover the pan with plastic film and leave the pan in a warm place until they have double in size. In the meantime preheat the oven to 350F.
Brush the rolls gently with egg wash and bake for approximately 20 to 25 minutes.
Remove from the oven and turn out on to a wire rack to cool. Serve warm or cold.
Store the bread in an airtight container.
Look at the texture of the roll…
I hope you enjoy this recipe of dinner rolls packed with chia seeds…you might want to try Chia Sandwich Bread as well.
Did you know that chia seeds not only contain omega-3 fatty acid but it is a good source of fiber and minerals?In case you are wondering…yes, these are the same seeds that were very popular as “chia pets”, which sprouted chia seeds were used to produce the terracotta figures.