Happy Almost-Turkey Day! Zach and are out and about in the South Pacific this week, but I wanted to share one more last-minute recipe.
Readers of this blog are no doubt familiar with my affection for my grandmother’s rolls and this week’s recipe is a twist on that old favorite. Aside from the added perks of cheese and seed, these rolls are ideal for Thanksgiving due to their petite size.
On a packed Thanksgiving plate where real estate is at a premium, these wee rolls have a lot to offer. Not so big that they take over too much valuable stomach space, but ample enough for soppin’ up those last intermingled bits of gravy, potatoes, turkey, and cran.
As for Zach and I, we’ll be hard-pressed to find turkey and cranberry sauce in Indonesia, but we all have to make sacrifices now and then.
Cheesy Seed Rolls
- 1 recipe, Yie’s Rolls (prepped through Step 4)
- Seed mix (equal parts poppy seeds, sesame seeds, sea salt, & dried, minced onion)
- 1-2 cups grated Parmesan cheese
- Olive oil, for brushing
- Spray 2-3 baking pans with nonstick spray. The baking pans you use is purely up to you and how many rolls per batch you’d like to make. I used 9-inch squares, but round cake pans or rectangle bakers will work just fine.
- Picking up after the first rise from Yie’s Rolls (step 4), punch down the proofed dough gently to deflate and place on a floured surface.
- Divide the dough into thirds and using a rolling pin, gently roll each piece into a large rectangle.
- Sprinkle surface generously with seed mix and cheese. Then, starting on the long side, roll up into a log (much like you would for cinnamon buns).
- Using a sharp knife, cut the log into 1-1.5 inch pieces. Place pieces, seed sides up, in baking pans. You’ll want them to touch lightly, but leave a little space for the rise.
- Brush rolls generously with olive oil and sprinkle tops heavily with seeds and cheese. Cover lightly with plastic wrap and let rise until almost double, about 1 hour.
- Preheat oven to 350 degrees. Bake rolls for 15-20 minutes or until golden brown. Serve warm.
Preparation time: 3 hours (dough can be made in advance)
Cooking time: 20 minutes