Seeded Rolls Make a Meal Special

by Sandra Bowens

Fresh bread is always a welcome addition to a homey meal but sometimes you want an even more special touch. Dinner rolls are an elegant answer.

If you can make bread, you can make rolls. Start with your favorite recipe for a single loaf. After the initial rising, divide the dough in half. Divide each half in half again and then split this half into three pieces. Roll each piece into a ball. Space the dozen dough balls onto a baking sheet, cover and let rise again. That's all there is to it.

Preparing rolls instead of a loaf of bread has distinct advantages. Rolls will bake in about 10 minutes rather than the typical 45 minutes for a loaf. You can serve them right away. With a loaf of bread you must cool before slicing or you run the risk of mutilation. But the real advantage is the versatility and beauty of a dinner roll.

You could bake the risen dough balls without embellishment but why? A simple egg wash will add a gorgeous shine and also anchor any topping you want to add. Poppy seeds and sesame seeds probably spring to mind first but what about dried minced onion or even kosher salt.

The recipe that follows is a tasty combination of seeds that toast nicely in the oven while the rolls turn golden brown.

Seed Rolls

1 teaspoon dill seed

1 teaspoon sesame seeds

1 teaspoon caraway seeds

1 teaspoon fennel seeds

1 teaspoon cumin seeds

1 batch of your favorite bread dough

(or use a package of refrigerated rolls)

1 egg beaten with 1 teaspoon water

Combine the seeds in a small bowl. Set aside.

After the initial rising of the bread dough, divide it into twelve balls and allow to rise again. Before popping them into a hot oven (375 degrees), brush with the egg wash and sprinkle on a generous amount of the seed blend. Bake until puffed and golden brown, about 12 minutes.

If you are using prepared rolls, follow package directions for rising and baking.

Yield: 1 dozen rolls