I added some garlic powder, substituted 1/3 c melted butter for the egg white, and drizzled the extra butter over the rolls before baking. Delicious! If you want to impress your friends and family, make these rolls. They'll think you're a culinary genius.
Easy Three-Seed Pan Rolls
Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Yield: Makes 9 rolls
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Rise: 4 Hours
Bake: 15 Minutes
- 4 teaspoons fennel seeds
- 4 teaspoons poppy seeds
- 4 teaspoons 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 inch apart, in a lightly greased 8-inch pan. Cover with lightly greased plastic wrap, and let rise in a warm place (85°), free from drafts, 3 to 4 hours or until doubled in bulk.
- 2. Preheat oven to 350°. Uncover rolls, and bake at 350° for 15 minutes or until golden. Brush with melted butter.
- Note: For testing purposes only, we used Rhodes White Dinner Rolls for frozen rolls.
- Worth the Splurge: The initial cost for these rolls is money well spent. You can make three scrumptious batches from the ingredients.
- Three-Seed French Bread: Substitute 1 (11-oz.) can refrigerated French bread 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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Easy Three-Seed Pan Rolls Recipe at a Glance