Cumin Bread Rolls (A B M)
- Ready In:
- 15mins
- Ingredients:
- 11
- Yields:
-
24 rolls
ingredients
directions
- Place first 8 ingredients in bread pan in order given as indicated by your bread machine manual.
- Set bread machine for DOUGH cycle.
- Toast the cumin seeds for about 5 minutes in a clean, dry skillet then set aside to cool.
- Once dough is ready, place in an lightly oiled heat-proof bowl and set in warm location. Let rise for about 45 minutes or until double in size.
- Transfer dough to lightly floured board and knead it about 10 times. Butter muffin tins.
- Melt 3 tablespoons of butter in a small bowl. Punch down dough and divide in half. Cut each half into 12 equal pieces. Dip each dough piece in the melted butter.
- Now pull and stretch the dough ball into a 6"-8" long rope. (It won't be perfectly shaped, and that's okay.) Tie the "rope" into a simple knot and tuck the ends under. Repeat until all rolls are shaped.
- Place the rolls in buttered muffin tin. Brush rolls with egg glaze. Sprinkle each roll with the toasted cumin seeds. Let rise at room temperature for 30 minutes.
- Bake until light brown, about 14-15 minutes.
- Remove from muffin tin and serve with a smile.
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Reviews
-
This makes a beautiful, well risen bread. I did make a couple of change in that I added the toasted cumin seed into the bread dough as I wanted them all the way through the bread instead of just on top. I chose to use 2 Tbsp of Splenda instead of 1/4 cup of sugar and the bread tastes wonderful. I got golden buns that are fluffy on the inside with a slightly chewy crust. In short, just yummy. If you enjoy cumin you really should give this a try. :D
RECIPE SUBMITTED BY
COOKGIRl
United States