Seed-Topped Dinner Rolls
Everyone loves rolls, and these half whole-wheat half white dinner rolls are addictive.
Servings: 4 Dozen
Calories: 1004kcal
Ingredients
- 2 teaspoon fennel seeds crushed
- 1 teaspoon black sesame seeds
- 2 teaspoon poppy seeds
- 2 teaspoon regular sesame seeds
- 2 teaspoon flax seeds
- 2 tablespoon sunflower seeds
- 2 pkgs active dry yeast
- 2¼ cups warm water 110F° to 115F°
- ½ cup sugar
- 2 teaspoon salt
- ¼ cup shortening
- 2 large eggs
- 3 cups whole-wheat flour
- 3½ to 4 cups all-purpose flour
Instructions
- Combine all seeds; set aside. In a mixing bowl dissolve yeast in warm water. Add sugar, salt, shortening, eggs and whole-wheat flour. Beat until smooth. Stir in all-purpose flour to form a soft dough; add the extra ½ cup if dough is very sticky.
- Mix until dough is smooth and elastic, about 5 min; or knead by hand 6 to 8 min. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2 hr.
- Heat oven to 375F°. Turn dough onto a lightly floured surface and divide into four pieces. Divide each piece into 12 and roll into balls. Place ½ inch apart in greased baking pans. Cover and let rise until doubled, about 25 min. Brush with egg wash (a extra egg and 1 tablespoon water whisked together) and sprinkle with seed mixture. Bake until golden brown, 11 to 15 min.
- Rolls can be made ahead, up to a day, and left in pans. Before serving, cover with foil and warm in oven
Notes
Make ahead!
I bake the dinner rolls and leave them in the pans. The next day, just before serving, cover the pans with foil and heat in the oven for just a few minutes!
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Nutrition
Serving: 1g | Calories: 1004kcal | Carbohydrates: 176g | Protein: 28g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 82mg | Sodium: 1208mg | Potassium: 546mg | Fiber: 14g | Sugar: 26g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 10mg
