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Two-Seed Checkerboard Dinner Rolls
These homemade dinner rolls bring a visually striking checkerboard pattern to your table using alternating sesame and poppy seeds. A blend of bread flour and whole wheat flour gives the dough a hearty, satisfying texture, while a touch of honey adds subtle sweetness. The two-seed topping provides a delightful crunch that contrasts perfectly with the soft, fluffy interior. They are an excellent choice for holiday gatherings, weekend baking projects, or serving alongside a warm bowl of soup.
Ingredients
- 2 cups bread flour or all-purpose flour
- ¼ cup honey
- 1 teaspoon salt
- 1 package regular active or fast-acting dry yeast (2¼ teaspoons)
- 1 cup very warm water (120°F to 130°F)
- 3 tablespoons butter, softened
- 1 egg
- 1½ to 2 cups whole wheat flour
- 1 egg white
- 1 teaspoon water
- 3 tablespoons sesame seed
- 2 tablespoons poppy seed
Instructions
- 1Combine the bread flour, honey, salt, and yeast in a large mixing bowl. Pour in the warm water, then add the softened butter and egg. Blend with an electric mixer on low speed for 1 minute, scraping down the sides of the bowl as needed.
- 2Increase the mixer speed to medium and beat for another minute, continuing to scrape the bowl. Gradually stir in the whole wheat flour until the dough comes together and is easy to handle.
- 3Transfer the dough to a lightly floured surface and knead for about 5 minutes until it becomes smooth and springy. Lightly grease a large clean bowl with cooking spray or shortening.
- 4Set the dough inside the greased bowl, turning it once to coat all sides. Cover the bowl loosely with plastic wrap and let it rise in a warm spot for about 1 hour, or until it doubles in size.
- 5Test the dough by gently pressing into it; it is ready for the next step if the indentation remains.
- 6Coat the bottom and sides of a 13x9-inch baking pan with cooking spray or shortening. Whisk the egg white and 1 teaspoon of water together in a small bowl using a fork.
- 7Gently punch down the dough to release the air. Divide it evenly into 15 pieces and roll each piece into a smooth ball. Brush the top of every ball with the egg white wash.
- 8Dip the tops of 8 dough balls into the sesame seeds, and dip the remaining 7 into the poppy seeds. Place them seed-side up in the prepared pan, alternating the two types to create a checkerboard pattern.
- 9Loosely cover the baking pan with plastic wrap. Let the rolls rise in a warm area for 45 to 60 minutes until they double in size.
- 10Preheat the oven to 375°F. Bake the rolls for 17 to 21 minutes until they turn golden brown. Transfer them from the pan to a wire cooling rack, and serve them warm or at room temperature.