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Easy Three-Seed Pan Rolls
Nb persons: 0
Yield: Makes 9 rolls
Preparation time:
Total time:
Source: Southern Living Easy Entertaining magazine 2009
It's okay to use only one type of seed for this delicious recipe. Go with what you prefer. If you're short on time, try the French loaf variation. | |
4 tsp. | fennel seeds |
4 tsp. | poppy seeds |
4 tsp. | sesame seeds |
9 | frozen bread dough rolls |
1 | egg white, beaten |
melted butter |
1. Combine first 3 ingredients in a small bowl. Dip dough rolls, 1 at a time, in egg white; roll in seed mixture. Arrange rolls 1" apart in a lightly greased 8" pan. Cover with lighlty greased plastic wrap, and let rise in a warm place (85 degrees), free from drafts, 3-4 hours or until doubled in bulk.
2. Preheat oven to 350 degrees. Uncover rolls, and bake 15 minutes or until golden. Brush with melted butter. NOTE: This recipe was tested with Rhodes White Dinner Rolls.
Three-Seed French Bread: Substitute 1 (11 oz.) can refrigerated French dough for frozen bread dough rolls. Combine seeds in a shallow dish. Brush dough loaf with egg white. Roll top and sides of dough loaf in seeds. Place, seam side down, on a baking sheet. Cut and bake dough loaf according to package directions.
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