Light and Fluffy Chia Whole Wheat Rolls

Merry Graham

Photo: Light and Fluffy Chia Whole Wheat Rolls.
Merry’s life was forever changed when as a ten year old, a neighbor taught her to make popover and French breakfast muffins. Her love for baking grew in college when she took an international cooking class. Now, her most requested baked goods include moon pies and the recipe that began her baking days: French breakfast muffins. Merry is a homemaker from Newhall, California who enjoys playing with her grandkids, traveling, swimming, camping, and of course developing recipes.


2 ½ cups King Arthur Whole Wheat Flour, divided 

1 – 1 ½ cups King Arthur Unbleached All-Purpose Flour, divided 

¼ cup nonfat dry milk 

1 ½ tablespoons active dry yeast 

1 cup water 

¼ cup grapeseed oil or canola oil 

¼ cup light agave nectar 

2 large eggs, lightly beaten 

1 ½ teaspoons sea salt 

1 – 2 teaspoons dried minced onion 

¼ teaspoon garlic powder 

2 tablespoons toasted wheat germ 

2 ½ tablespoons chia seeds, divided 

Egg Wash: 1 large egg plus 1 tablespoon water, beaten 


  1. In large mixer bowl, with paddle attachment, add ½ cup whole wheat flour, ½ cup all-purpose flour, dry milk and yeast. Mix 30 seconds to combine ingredients. 
  2. In microwaveable bowl, heat water, oil and agave syrup 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. 
  3. Mix in 2 eggs, salt, onion and garlic powder; beat on low speed 1 minute. Add remaining 2 cups whole wheat flour, ¼ cup at a time. Using dough hook, add enough of the remaining 1 cup all-purpose flour to form a slightly sticky dough. 
  4. Knead with dough hook 6 minutes on medium speed. Add wheat germ and 1 tablespoon chia seeds; continue kneading 2 minutes. 
  5. Place dough in large, oiled bowl, turn to coat top. Cover; let rise in warm place until double, about 1 ½ hours. Lightly oil 18 standard-size, 2 ½ x 1 ¼-inch muffin cups. 
  6. 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. 
  7. Bake in preheated 375°F oven 15 to 18 minutes, until golden brown. Place rolls on cooling rack. Serve warm. 


Makes 18 rolls.


One roll provides approximately 163 calories; 6 g protein; 25 g carbohydrates; 3 g dietary fiber; 5 g fat (1 g saturated); 31 mg cholesterol; 52 mcg folate; 1 mg iron and 213 mg sodium.