Seed Rolls with Dipping Oils

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

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  • Makes: 24 servings
  • Prep: 30 mins
  • Bake: 8 mins to 10 mins 375°F

Seed Rolls with Dipping Oils

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Directions

  1. 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.
  2. Bake 8 to 10 minutes in standard oven or 5 to 7 minutes in convection oven. Keep warm. Pass dipping oils.

Roasted Red Pepper Oil

Directions

  1. 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.

Cilantro Oil

Directions

  1. 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.
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Nutrition Facts (Seed Rolls with Dipping Oils)

  • Per serving:
  • 205 kcal ,
  • 13 g fat
  • (2 g sat. fat ,
  • 0 mg chol. ,
  • 202 mg sodium ,
  • 20 g carb. ,
  • 2 g fiber ,
  • 4 g pro.
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