1/2 cup warm water
1 tsp sugar
1 pakcage dry yeast
150 ml milk
50 ml sugar
1 tsp salt
50 ml butter
1 egg
1/4 cup quinoa flour
3 to 4 cups wheat flour
Put yeast in bowl with warm water and a teaspoon of sugar.
Let stand 10 minutes
Heat milk, sugar, salt and butter until warm.
Stir down the yeast and add milk mixture.
Beat egg and stir in.
Add a cup of flour and beat 3 minutes with electric mixer until smooth.
Stir in flour until dough leaves sides of bowl.
Knead until smooth and elastic (about 5 minutes).
Grease clean mixing bowl. Rotate dough in it. Cover with wax paper and tea towel.
Let rise until doubled about an hour.
Punch down. Knead. Let rest 10 minutes.
It can now be left an hour to double for dinner rolls or used for cinnamon buns.
For dinner buns preheat oven to 375 and bake 12-15 minutes until golden.
