Serve these brown-and-serve rolls with all three dipping oils for a fall harvest of color and flavor.

Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
30 mins
bake:
8 mins to 10 mins at 375°
Servings:
24
Advertisement

Seed Rolls with Dipping Oils

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat standard oven to 375 degrees F. or convection oven to 350 degrees F. In a small bowl stir together desired seeds. Place rolls on a cookie sheet. Brush tops of rolls with egg white. Sprinkle seed mixture over rolls.

    Advertisement
Instructions Checklist
  • Bake 8 to 10 minutes in standard oven or 5 to 7 minutes in convection oven. Keep warm. Pass dipping oils.

Nutrition Facts (Seed Rolls with Dipping Oils)

205 calories; total fat 13g; saturated fat 2g; cholesterol 0mg; sodium 202mg; carbohydrates 20g; fiber 2g; protein 4g; vitamin a 0RE; vitamin c 0mg; calcium 71mg; iron 1mg.

Roasted Red Pepper Oil

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In bowl of small food processor place olive oil and drained roasted red sweet pepper. Cover; process until nearly smooth. Strain through fine mesh strainer lined with double thickness of 100-per cent-cotton cheesecloth. Cover; chill up to 24 hours.

    Advertisement

Cilantro Oil

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl cover cilantro leaves and stems with boiling water. Let stand 30 seconds; drain. Place in bowl of small food processor. Add olive oil and salt. Cover; process until nearly smooth. Heat mixture in small saucepan to simmering. Simmer 1 minute. Strain using fine strainer and double thickness of 100-per cent-cotton cheesecloth. Cover; chill up to 24 hours.

    Advertisement
Advertisement

Reviews