Directions:
- Combine first 3 ingredients in a small bowl. Dip dough rolls, 1 at a time, in egg white; roll in seed mixture. Arrange rolls, 1 inch apart, in a lightly greased 8-inch pan. Cover with lightly greased plastic wrap, and let rise in a warm place (85°), free from drafts, 3 to 4 hours or until doubled in bulk.
- Preheat oven to 350°. Uncover rolls, and bake at 350° for 15 minutes or until golden. Brush with melted butter.
- Note: For testing purposes only, we used Rhodes White Dinner Rolls for frozen rolls.
- Worth the Splurge: The initial cost for these rolls is money well spent. You can make three scrumptious batches from the ingredients.
- Three-Seed French Bread: Substitute 1 (11-oz.) can refrigerated French bread dough for frozen bread dough rolls. Combine seeds in a shallow dish. Brush dough loaf with egg white. Roll top and sides of dough loaf in seeds. Place, seam side down, on a baking sheet. Cut and bake dough loaf according to package directions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.27 Kcal (721 kJ) | ||
| Calories from fat | 107.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.9g | 18% | |
|---|---|---|---|
| Sodium | 66.05mg | 3% | |
| Potassium | 325.96mg | 7% | |
| Total Carbs | 10.38g | 3% | |
| Sugars | 0.67g | 3% | |
| Dietary Fiber | 6.88g | 28% | |
| Protein | 9.08g | 18% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 4.4mg | 25% | |
| Calcium | 376mg | 38% | |
| Amount Per 100 g | |||
| Calories | 268.37 Kcal (1124 kJ) | ||
| Calories from fat | 166.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.54g | 18% | |
|---|---|---|---|
| Sodium | 102.9mg | 3% | |
| Potassium | 507.79mg | 7% | |
| Total Carbs | 16.18g | 3% | |
| Sugars | 1.04g | 3% | |
| Dietary Fiber | 10.72g | 28% | |
| Protein | 14.15g | 18% | |
| Vitamin C | 2.8mg | 3% | |
| Iron | 6.9mg | 25% | |
| Calcium | 585.7mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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