Two Seed Checkerboard Dinner Rolls Recipes

Steps:

• Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
• Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
• Preheat the oven 350 degrees F.
• Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

Steps:

• In large bowl, mix bread flour, honey, salt and yeast. Add warm water, butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough whole wheat flour to make dough easy to handle.
• On lightly floured surface, knead dough about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until it doubles in size. Dough is ready if indentation remains when touched.
• Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. In small bowl, mix egg white and 1 teaspoon water with fork. Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball. Brush top of each ball with egg white mixture. Dip tops of 8 balls into sesame seed and tops of 7 balls into poppy seed. Arrange seed side up in checkerboard pattern in pan. Cover pan loosely with plastic wrap; let rise in warm place 45 to 60 minutes or until the balls double in size.
• Heat oven to 375°F. Bake 17 to 21 minutes or until golden brown. Remove from pan to cooling rack. Serve warm or cooled.

Steps:

• Make the rolls: Butter two 9-by-13-inch baking dishes and divide the frozen rolls between them, spacing them evenly. Cover with plastic wrap and let thaw and rise until almost doubled in size, 2 hours at room temperature.
• Mix the poppy seeds and sesame seeds in one bowl. Mix the cornmeal and Parmesan in another. Brush melted butter on every other roll; sprinkle with the poppy-sesame mixture. Brush the other rolls with the remaining butter and sprinkle with the cornmeal-Parmesan mixture. Cover the pans again and let rise for another 45 minutes to 1 hour. The rolls should be almost touching by now.
• Meanwhile, make the ham: Preheat the oven to 325˚ F. Score the surface of the ham in a diamond pattern about 1/8 inch deep. Stud the top of the ham with the cloves, then put the ham on a rack set on a rimmed baking sheet. Tent with foil and bake for 1 hour.
• Bring the ginger ale, honey, mustard and vinegar to a boil in a small saucepan. Cook until thickened, about 30 minutes.
• Remove the foil and brush the glaze on the ham. Return it to the oven for 30 minutes, glazing again halfway through. Let cool slightly, then slice.
• Increase the oven temperature to 400˚ F. Bake the rolls until golden brown, 20 to 25 minutes. Serve with the ham, cheese, marmalade and/or onion jam and more mustard.