Light and Fluffy Chia Whole Wheat Rolls


These delicious rolls were a top contender at the 2013 National Festival of Breads.





18 rolls

Prep Time

30 minutes

Rise Time

2 hours

Bake Time

15 to 18 minutes


  • 2-1/2 cups whole wheat flour, divided
  • 1 to 1-1/2 cups all-purpose flour, divided
  • 1/4 cup nonfat dry milk
  • 1-1/2 tablespoons Fleischmann's® RapidRise Yeast
  • 1 cup water
  • 1/4 cup corn oil
  • 1/4 cup light agave nectar
  • 2 eggs, lightly beaten
  • 1-1/2 teaspoons sea salt
  • 1 to 2 teaspoons minced onion
  • 1/4 teaspoon garlic powder
  • 2 tablespoons toasted wheat germ
  • 2-1/2 tablespoons chia seeds, divided
  • Egg wash: 1 large egg plus 1 tablespoon water, beaten


In large mixer bowl, with paddle attachment, add 1/2 cup whole wheat flour, 1/2 cup all-purpose flour, dry milk and yeast.  Mix 30 seconds to combine ingredients.

In microwave-safe bowl, heat water, oil and agave nectar to 120° to 130°F.  Pour liquid into flour-yeast mixture, and beat on low speed 1 minute.  Scrape bowl; cover and let rest 15 minutes.

Mix in 2 eggs, salt, onion and garlic powder; beat on low speed 1 minute.  Add remaining 2 cups whole wheat flour, 1/4 cup at a time.  Using dough hook, add enough of the remaining 1 cup all-purpose flour to form a slightly sticky dough.

Knead with dough hook 6 minutes on medium speed.  Add wheat germ and 1 tablespoon chia seeds; continue kneading 2 minutes.

Place dough in large, oiled bowl, turn to coat top.  Cover; let rise in warm place until double, about 1-1/2 hours.  Lightly oil 18 standard-size, 2-1/2 x 1-1/4-inch muffin cups.

Punch down dough; divide into 18 equal pieces.  Shape into a smooth ball and place in muffin cup.  Cover; let rise until almost double, about 30 minutes.  Carefully brush with egg wash and sprinkle remaining chia seeds on top.

Bake in preheated 375°F oven 15 to 18 minutes, until golden brown.  Place rolls on cooling rack.  Serve warm.