By Tara Bench and Megan Weiss
Everyone loves rolls, and these whole wheat ones are addictive.
Makes 4 dozen
Work: 40 minutes
Total: 2 hour 45 minutes
2 teaspoons fennel seeds, crushed
1 teaspoon black sesame seeds
2 teaspoons poppy seeds
2 teaspoons regular sesame seeds
2 teaspoons flax seeds
2 tablespoons sunflower seeds
2 packages (1 1/2 tablespoons) active dry yeast
2 1/4 cups warm water (110 to 115 degrees F.)
1/2 cup sugar
2 teaspoons salt
1/4 cup shortening
2 large eggs
3 cups whole wheat flour
3 1/2 to 4 cups all-purpose flour
1. Combine all seeds; set aside. In a mixing bowl dissolve yeast in warm water. Add sugar, salt, shortening, eggs, and whole wheat flour. Beat until smooth. Stir in all-purpose flour to form a soft dough; add the extra 1/2 cup if dough is very sticky.
2. Mix until dough is smooth and elastic, about 5 minutes; or knead by hand 6 to 8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Heat oven to 375 degrees F. Turn dough onto a lightly floured surface and divide into four pieces. Divide each piece into 12 and roll into balls. Place 1/2 inch apart in greased baking pans. Cover and let rise until doubled, about 25 minutes. Brush with egg wash (an extra egg and 1 tablespoon water whisked together) and sprinkle with seed mixture. Bake until golden brown, 11 to 15 minutes.
4. Rolls can be made ahead, up to a day, and left in pans. Before serving, cover with foil and warm in oven.
Per roll: 84 calories, 1.5g total fat, 0 sat fat, 103mg sodium, 15g carbs, 9mg chol, 2g protein, 1g fiber