Multi-Seeded Rolls

Don't ya just hate to have to choose between all of the things you love? Especially when we're talking about bread... So I decided we wouldn't have to! I thought these Multi-Seeded Rolls were a nice idea at this time of year when folks tend to cut back on calories a bit, you can have a bite of all your favorite rolls! This is my go-to quick yeast roll recipe but I divided each roll into thirds and topped them with poppy, sesame and caraway seeds.

Be sure to use something more than butter to help 'glue' the seeds to the roll, either an egg wash (one egg mixed with 1-2 Tblsp water or milk) or a cornstarch wash (blend 1/2 tsp cornstarch with small amount of water to form a paste, then mix in 1/2 C water. Put it in the microwave or boil it until it appears glassy, about 30-60 seconds on high. Note: this can bubble up in the microwave, use a big enough bowl/cup).

Classic Dinner Rolls Using Rapid Rise Yeast-from breadworld.com
2 to 2 1/4 C A/P flour
2 Tblsp sugar
1 envelope (2 1/4 tsp) rapid rise yeast
1/2 tsp salt
1/2 C milk
1/4 C water
2 Tblsp butter
Egg wash or cornstarch wash
poppy/sesame/caraway seeds-optional

1. Combine 3/4 C flour, sugar, yeast, and salt in large bowl.
2. Heat milk, water and butter until warm (120 degrees), add to flour mixture and beat at medium speed for 2 minutes, scraping sides of bowl occasionally.
3. Add 1/4 C flour, beat 2 minutes at high speed.
4. Stir in enough remaining flour 1/4 C at a time to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 minutes. Cover and let rest 10 minutes.
5. Divide dough into 12 equal pieces, cut each piece into thirds, shape into balls and lightly coat the top with one of the washes, dip in seeds and place 3 pieces (seeds up) in each section of a greased cupcake pan. Cover and let rise until double, about 30 minutes.
6. Bake at 375 degrees for 18-20 minutes or until done. Remove from pan and brush with additional butter if desired.

Have a happy day:@)