Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Friday, October 26, 2012

four seed pan rolls

here is an all time favorite recipe that is wonderful for any occasion where a soft dinner roll would be needed.  these are made with frozen bread dough rolls and the seeds are added to taste and for flavor.

to make the dinner rolls:  purchase rhodes white dinner rolls in the frozen food aisle of the market.  i have used other store brands and they work equally well.  combine 4 teaspoons of each of these seeds in a small bowl:  fennel, poppy, and sesame.  i also add 2 teaspoons of dill seed.  mix the seeds together well.

next, in another bowl, beat one to two egg beaters/egg whites well.  then dip the dough rolls into the egg mixture, and then roll in the seeds.  place in a lightly greased 8-9 inch round baking dish.

cover with plastic wrap that has been lightly sprayed with cooking spray.  allow the rolls to rise in the pan for at least 3 up to 5 hours.  i usually place the rolls inside of my cold oven with the interior light on, which seems to provide just the exact amount of warmth needed for dough rising.

when the rolls have risen, remove from the oven and take off the plastic cover.  preheat the oven to 350 degrees, and bake the rolls for 15 minutes until golden brown. serve and enjoy.  the recipe can be adapted to include less variety of seeds and could also be made with refrigerated bread dough, baking according to package directions.

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