These fun-shaped rolls feature the smooth nutty taste of cumin and the sharp bite of Cheddar.

Recipe by Oxmoor House January 2004

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Recipe Summary

prep:
8 mins
cook:
18 mins
rise:
1 hr
total:
1 hr 26 mins
Yield:
12 servings,(serving size: 1 roll)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw dough according to package directions.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

144 calories; fat 4.9g; saturated fat 2g; protein 6.4g; carbohydrates 19.7g; cholesterol 10mg; iron 1.6mg; sodium 269mg; calories from fat 30%; fiber 1.2g; calcium 79mg.
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