Use kitchen scissors to quickly cut an "X" in the top of each roll.

Patsy Jamieson
Recipe by Cooking Light May 2000

Gallery

Recipe Summary

Yield:
18 servings (serving size: 1 roll)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 1/3 cup flaxseed in a blender or clean coffee grinder, and process until ground to measure 1/2 cup flaxseed meal; set aside.

    Advertisement
  • Dissolve sugar and yeast in warm water and warm milk in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add flaxseed meal, whole-wheat flour, 1 1/2 cups all-purpose flour, salt, and oil to yeast mixture; stir to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If the indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

  • Divide dough into 18 equal portions, shaping each portion into a ball (cover remaining dough while working to prevent it from drying). Place balls 2 inches apart on a large baking sheet coated with cooking spray. Cover and let rise 45 minutes or until dough is doubled in size.

  • Preheat oven to 425°.

  • Uncover rolls; cut a 1/4-inch-deep "X" in top of each roll. Combine 1 tablespoon water and egg white, and brush over rolls. Sprinkle rolls with 2 tablespoons flaxseed. Bake at 425° for 15 minutes or until rolls are browned on the bottom and sound hollow when tapped. Remove rolls from pan.

  • Note: These rolls freeze well. To freeze, cool rolls completely and store in a zip-top freezer bag. When ready to use, remove rolls from bag and thaw completely. Preheat oven to 350º. Place rolls on a baking sheet; cover with foil, and bake until heated, about 8 minutes.

Nutrition Facts

136 calories; calories from fat 20%; fat 3g; saturated fat 0.5g; mono fat 0.6g; poly fat 1.7g; protein 4.9g; carbohydrates 24.3g; fiber 3.1g; cholesterol 1mg; iron 1.7mg; sodium 274mg; calcium 36mg.
Advertisement
Advertisement