Easy Three-Seed Pan Rolls

By Tamipri

Ingredients

• It's okay to use only one type of seed for this delicious recipe. Go with what you prefer. If you're short on time, try the French loaf variation.
• 4 tsp. fennel seeds
• 4 tsp. poppy seeds
• 4 tsp. sesame seeds
• 9 frozen bread dough rolls
• 1 egg white, beaten
• melted butter

Preparation

Step 1

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" apart in a lightly greased 8" pan. Cover with lighlty greased plastic wrap, and let rise in a warm place (85 degrees), free from drafts, 3-4 hours or until doubled in bulk.

2. Preheat oven to 350 degrees. Uncover rolls, and bake 15 minutes or until golden. Brush with melted butter. NOTE: This recipe was tested with Rhodes White Dinner Rolls.

Three-Seed French Bread: Substitute 1 (11 oz.) can refrigerated French 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.

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