Title: Toasted Amaranth Rolls
Categories: Bread Yeast
Yield: 1 Batch

1 1/2	c	Lukewarm water
1 1/2	tb	AM Unrefined Vegetable Oil
3	tb	Honey or maple syrup
1 1/2	ts	Sea salt (optional)
1 1/2	tb	Active dry yeast
1	c	AM Amaranth Flour
2 1/4	c	AM Whole Wheat Flour
OPTIONAL
		Soft butter, honey, raisins,
		Cinnamon, chopped nuts,
		Dried lemon peel,
		Toasted amaranth seeds

Mix first five ingredients together, then stir in flours. Roll dough onto a lightly floured surface (about 1/4" thick). Spread 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. for 30 to 40 minutes.

Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

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