Serves: 16 small rolls
Prep Time: 15 minutes plus 8 to 24 hours rise time
Cooking Time: 20 to 25 minutes
These need time to thaw, so plan on making the night before you plan to serve them. They make a nice presentation at holiday meals.
16 rolls, frozen whole wheat, or white
3 tablespoons butter
1 tablespoon poppy seeds
1 tablespoon sesame seeds, toasted
1 teaspoon pepper, black, ground
1 tablespoon corn meal
1 tablespoon parmesan cheese, grated
1/2 teaspoon garlic powder
Spray 9x9x2 baking dish with cooking spray. On a small plate combine sesame seeds, poppy seeds and pepper. On another small plate combine cornmeal, parmesan cheese and garlic. Melt butter in a small bowl. Quickly roll the tops and sides of frozen dough pieces in butter and then in one of the seasoning mixtures. Place in baking dish. Alternate seasoning mixtures, dipping half of the rolls in one and half in the other to create a checkerboard effect when alternating rolls in the baking dish. Cover with wax paper and let thaw in the refrigerator for 8 to 24 hours. Remove pan from refrigerator, uncover and let stand for 45 minutes. Preheat oven to 375 degrees and bake for 20 to 25 minutes. Remove from pan in a block and serve to enhance the checkerboard effect.
Per Serving (2 rolls) About: 240 calories, 8 g fat, 3 g saturated fat, 0 g trans fat, 9 g protein, 36 g carbohydrates, 6 g dietary fiber, 390 mg sodium