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Checkerboard Dinner Rolls
Bread flour and whole wheat flour combine with honey, butter, and yeast for a dough that rises twice before shaping into 15 rolls. An egg-white wash goes on just before the oven, and alternating rolls get sesame seeds versus poppy seeds — three tablespoons of sesame and two of poppy — producing a checkerboard when viewed from above. The honey in the dough keeps the crumb soft even after the rolls cool. Good alongside soups or as a dinner side for the holidays.
Equipment
- Oven
- Stand Mixer
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 (120°F to 130°F), 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 1 minute. Gradually stir in the whole wheat flour until the dough comes together.
- 3Transfer the dough to a lightly floured surface and knead for about 5 minutes until it becomes smooth and springy. Proper kneading develops the gluten, ensuring your rolls are light and fluffy.
- 4Place the dough inside a lightly greased large bowl, turning it once to coat all sides. Cover loosely with plastic wrap and let it rise in a warm spot for about 1 hour, or until doubled in size. You'll know it's ready if an indentation remains when you gently press the dough.
- 5Grease a 13x9-inch baking pan. Gently punch down the dough to release the air, then divide it evenly into 15 pieces. Roll each piece into a smooth ball.
- 6Whisk the egg white and 1 teaspoon of water together in a small bowl. Brush the top of every dough ball with the egg wash. The egg wash helps the seeds stick and promotes a beautiful golden crust.
- 7Dip 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.
- 8Loosely 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 again.
- 9Preheat 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 to cool slightly before eating.
Notes
- Storage: Store leftover rolls in an airtight container at room temperature for up to 3 days.
- Make ahead: You can prepare the dough through the first rise, punch it down, and store it in the fridge overnight. Let it come to room temperature before shaping.
- Reheat: Warm leftover rolls in a 300°F oven for 5 minutes to refresh their texture.
Recipe Details
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