Homemade Checkerboard Rolls

1 users rated this recipe an average rating of 5.0
24 rolls
45 mins
1 hr 30 mins
10 mins
Rate me!

Homemade Checkerboard Rolls

cup milk
cup sugar
cup butter
teaspoon salt
package active dry yeast
cup warm water (105 degrees F to 115 degrees F)
egg, lightly beaten
3 1/2
tablespoons sesame seeds
tablespoons poppy seeds
teaspoons dried minced onion and/or dried minced garlic
tablespoons yellow cornmeal
tablespoons grated Romano or Parmesan cheese


  1. In a small saucepan combine milk, sugar, 1/4 cup butter, and the salt; cook and stir over medium-low heat until warm (105 degrees F to 115 degrees F). Meanwhile, in a large bowl dissolve yeast in the warm water. Add the milk mixture and egg to yeast mixture. Gradually stir in enough flour to make a soft dough. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (about 3 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 1 hour).
  2. Grease a 15x10x1-inch baking pan; set aside. Punch dough down; turn out onto a lightly floured surface. Let dough rest for 10 minutes. Divide dough evenly into 24 pieces. Gently shape into balls. In a shallow dish combine sesame seeds, poppy seeds, and dried minced onion. In another shallow dish combine cornmeal and Romano cheese. Place 1/4 cup melted butter in a third dish. Working quickly, roll dough pieces in butter and in one of the seasoning mixtures to lightly coat. Coat half of the rolls with one seasoning mixture and the remaining rolls with the other seasoning mixture. Alternate rolls in prepared pan. Cover rolls with greased plastic wrap and a towel. Let rise in a warm place for 30 minutes.
  3. Preheat oven to 400 degrees F. Bake for 12 to 15 minutes or until golden. Remove from pan. Serve warm or at room temperature.

From the Test Kitchen


To keep the poppy seed topping out of your butter, start with coating all the Romano cheese balls first. Place in alternating places on the pan. Repeat with poppy seed-coated balls, filling in the remaining alternating places on the pan.

Make-Ahead Directions:

Prepare as directed through Step 2, except omit towel. Chill for up to 24 hours. To prepare, let stand at room temperature for 30 minutes. Continue as directed in Step 3. Or bake and cool rolls as directed. Wrap in plastic wrap; place in a resealable plastic freezer bag. Seal, label, and freeze for up to 2 months. Thaw at room temperature. To serve, preheat oven to 375 degrees F. Heat for 5 to 8 minutes.

Nutrition Facts

(Homemade Checkerboard Rolls)
    Per serving:
  • 129 kcal cal.,
  • 5 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 20 mg chol.,
  • 137 mg sodium,
  • 18 g carb.,
  • 1 g fiber,
  • 3 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories

Bread Recipes
Your Comment:

Loading... Please wait...