These fun-shaped rolls feature the smooth nutty taste of cumin and the sharp bite of Cheddar.
Oxmoor House JANUARY 2004
Thaw dough according to package directions.
Place dough on a lightly floured surface. Roll dough into a 14 x 8-inch rectangle. Sprinkle cumin seeds and cheese evenly over dough and press into dough lightly with hands. Roll dough, starting at long edge; pinch seam to seal. Cut dough crosswise into 12 equal slices (about 1 1/4 inches thick). Place rolls, cut sides down, 2 inches apart on a baking sheet lightly coated with cooking spray. Coat tops of rolls with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
Preheat oven to 375°.
Bake at 375° for 18 minutes or until golden brown.
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