shape #3
dinner rolls
On prep day
seeded rolls Inspired by monkey bread, a pull-apart sweet bread, these savory dinner rolls are great for soaking up soup or sauce, or on their own with just a bit of butter. Serves 24 Cooking spray
2 Tbs. black sesame or poppy seeds
2 Tbs. untoasted white sesame seeds
dish in a random pattern 3 . They should fill the pan, but gaps and overlap between rolls are OK. Cover with plastic wrap 4 and refrigerate for at least 8 and up to 24 hours.
2 Tbs. toasted white sesame seeds
On baking day
1 recipe Whole Wheat Bread Dough (see p. 48)
1
A bench knife is a good tool for dividing the dough.
On prep day
Spray an 8-inch square baking dish with cooking spray. Shape the dough into a rough rectangle, and then divide it into 24 pieces, about 1 oz. each (it’s OK if they’re not completely even) 1 . Put the seeds in separate bowls. Shape the pieces of dough into balls. Roll 8 balls in each type of seed 2 , and then transfer them to the baking
Position a rack in the center of the oven and heat the oven to 350°F. Meanwhile, let the dough sit, covered, at room temperature. Remove the plastic 5 and bake the rolls until the tops are browned and the internal temperature reads 195°F on an instant-read thermometer, about 45 minutes. Remove the rolls from the pan and cool slightly on a rack. Separate into rolls or serve whole and pull apart at the table.
4 2
If the rolls dry out, the seeds may fall off, so cover them tightly.
It’s fine if the seed coating isn’t totally even.
On baking day
3
5
Don’t pack the rolls in too tightly. They need room to rise, so it’s OK to make more than one layer.
After rising, the rolls may not look much bigger, but they should be puffy.
f i n e c o o k i n g .c o m
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