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Photo: Jennifer Davick; Styling: Lisa Powell Bailey Photo by: Photo: Jennifer Davick; Styling: Lisa Powell Bailey

Easy Three-Seed Pan Rolls

Southern Living APRIL 2008

  • Yield: Makes 9 rolls
  • Prep time: 10 Minutes
  • Rise: 4 Hours
  • Bake: 15 Minutes

Ingredients

  • 4 teaspoons fennel seeds
  • 4 teaspoons poppy seeds
  • 4 teaspoons sesame seeds
  • 9 frozen bread dough rolls
  • 1 egg white, beaten
  • Melted butter

Preparation

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

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