Crusty Seeded Dinner Rolls

• Vegetarian

• Baking & Spices

  • 2 cups Pamela's pizza crust mix
  • 1/8 tsp Salt
  • 2 1/4 tsp Yeast

• Oils & Vinegars

  • 2 tbsp Olive oil plus more

• Nuts & Seeds

  • 3 tbsp Seeds

• Liquids

  • 1 1/8 cup Water

Found on pamelasproducts.com

Ingredients

• 2 cups Pamela’s Pizza Crust Mix (320 gr.)
• 2¼ tsp yeast
• 1 cup + 2 TBSP warm water (and up to 1 TBSP extra if needed)
• 2 TBSP olive oil plus more for oiling hands
• 1/8 tsp salt
• 3 TBSP seeds of choice, mixed together

Directions

• Put all ingredients, except seeds, into the bowl of a stand mixer. Mix on low until all incorporated, scraping down the sides of the bowl (if too dry, add extra TBSP of water), and beat on medium about 30 seconds. Scrape down dough and form a ball in the bottom of the bowl. Lightly oil and smooth dough, cover bowl with plastic wrap, and let rise in a warm, draft-free spot, until double in size, 1 to 2 hours.
• Half an hour before forming the rolls, pre-heat oven to 475° with rack in the top third of the oven. Place a pizza stone on the rack if you have one.
• TO FORM ROLLS: oil hands, scoop out about ½ cup dough and gently form into a ball. Sprinkle about 1½ tsp. seeds on both sides of the ball of dough (over a separate piece of parchment paper to catch the falling seeds), and place on parchment lined sheet pan. Re-oil hands and repeat process until all 6 rolls are formed. Let shaped rolls rise in a warm, draft-free spot, 15 to 20 more minutes.
• Place sheet pan on pizza stone (if you have one), or rack, and bake 18 to 25 minutes until brown. Let rest on wire rack at least 10 minutes before serving.
• © Pamelas Products, Inc.