Checkerboard Rolls

This combination of cornmeal and cheese makes delicious rolls as does the combination of poppy seeds, sesame seeds, and lemon-pepper seasoning. When both flavor combinations are side by side, these rolls will be the hit of your dinner party.

Checkerboard Rolls Enlarge Image
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6 users rated this recipe an average rating of 3.5
Makes:
16 servings
Prep:
20 mins
Chill:
8 hrs to 24 hrs
Bake:
20 mins 375°F
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Checkerboard Rolls

Ingredients
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
1.3 ounce pieces 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.

From the Test Kitchen

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 Facts

(Checkerboard Rolls)
    Per serving:
  • 136 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 6 mg chol.,
  • 189 mg sodium,
  • 19 g carb.,
  • 1 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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