Three Seed Rolls Recipes

THREE SEED ROLLS

Steps:

• In the bowl of an electric mixer combine the lukewarm water, yeast and honey. Using the dough hook on low speed, stir the ingredients together.
• In a separate bowl sift together 1 cup of all purpose flour, the wheat and semolina flours and the salt. Add the flour to the yeast mixture and then add the hot water. Stir the dough on low speed until the dough comes together to form a ball.
• Knead the dough 5-10 minutes by hand or 3-4 minutes on low speed with the mixer. The dough should be well formed and just hold its shape or spread very slowly.
• Place the dough in an oiled bowl and cover with a slightly dampened cloth. Let the dough rise in a warm place for 1 hour.
• Knead the dough briefly and separate into 18 small balls. Roll into round rolls and place on a greased baking sheet. Cover the dough with a cloth and allow to rise for another hour or until doubled in bulk. Preheat the oven to 400 degrees F.
• Combine all seeds and salt in a small bowl. Beat together egg and 1 tbsp water. Brush the tops of the rolls with the egg wash and sprinkle with the seed mixture.
• Place in the preheated oven and bake for 15 minutes, then lower the heat to 350 degrees and bake for another 15-20 minutes. Cool on racks.

OLD WORLD POPPY SEED ROLL

Steps:

• Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
• Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
• Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
• Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
• Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
• Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
• Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
• Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
• Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
• Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
• Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

THREE-SEED FLATBREAD

Steps:

• On microwavable plate, place frozen rolls. Cover with microwavable plastic wrap; microwave on High 25 seconds. Turn rolls over; rotate plate 1/2 turn. Microwave on High 25 seconds longer to thaw.
• Spray 13x9-inch pan with cooking spray. On lightly floured surface, knead roll dough together. Pat dough in bottom of pan; brush with oil. Sprinkle with remaining ingredients.
• Cover; let rise in warm place about 40 minutes or until slightly puffy.
• Heat oven to 350°F. Bake 20 to 22 minutes or until golden brown. Cut into 12 squares.

THREE SEED BREAD (FROM BREAD MACHINE TO OVEN)

Steps:

• Add ingredients to bread machine in the order recommended by the bread machine manufacturer and select the basic dough cycle.
• When dough is complete, dump it out onto lightly oiled baking sheet and roll it into a loaf. Spray top lightly with oil.
• Proof in oven for about an hour.
• Bake at 350 degrees for about 30-40 minutes or until browned.
• Let cool completely on a wire rack before slicing.