Checkerboard Rolls
Servings: 16 rolls
Prep Time: 20 mins
Total Time: 9 hrs 25 mins
· 2 tablespoons poppy seeds
· 2 tablespoons sesame seeds
· 1 teaspoon lemon-pepper seasoning
· 2 tablespoons yellow cornmeal
· 2 tablespoons grated or finely shredded Parmesan cheese
· 3 tablespoons butter or margarine, melted
· 16 pieces (1.3 ounces each) frozen white roll dough
Directions
1.
Grease a 9x9x2-inch square baking pan; set aside. In a shallow dish combine
poppy seeds, sesame seeds, and lemon-pepper seasoning. In another shallow dish
combine cornmeal and cheese. Place butter in a third dish. Working quickly,
roll frozen dough pieces in butter, then in one of the seasoning mixtures to
lightly coat, coating half of the rolls with the poppy seed-sesame seed mixture
and the remaining rolls with the cornmeal-cheese seasoning mixture. Alternate
rolls in the prepared pan. Cover rolls with greased plastic wrap. Let thaw in
the refrigerator for at least 8 hours or up to 24 hours.
2.
Remove pan from refrigerator; uncover and let stand at room temperature for 45
minutes. After 35 minutes, preheat oven to 375F.
3.
Bake rolls in the preheated oven for 20 to 25 minutes or until golden. Remove
rolls from pan to wire rack. Cool slightly. Makes 16 rolls.
4.
Garlic-Herb Checkerboard Rolls: Prepare as above, except in Step 1 omit
lemon-pepper seasoning. Substitute with 1 teaspoon dried Italian seasoning,
crushed and 1/2 teaspoon garlic powder.
Nutrition information
Per serving: Calories 136, Total Fat 5 g, Saturated Fat 2 g, Monounsaturated
Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 6 mg, Sodium 189 mg, Carbohydrate
19 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium
2%, Iron 8%. Percent Daily Values are based on a 2,000 calorie diet
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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