Easy Three-Seed Pan Rolls
Photography: Photo: Jennifer Davick; Styling: Lisa Powell Bailey; 
Prep: 10 min., Rise: 4 hr., Bake: 15 min.
| Servings:Makes 9 rolls | Prep Time:n/a | Cook Time:n/a |
Ingredients
- 4 teaspoons fennel seeds
- 4 teaspoons poppy seeds
- 4 teaspoons sesame seeds
- 9 frozen bread dough rolls
- 1 egg white, beaten
- Melted butter
directions
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.
