Rolls - Rhonda's Pan Seed Rolls
Combine first 2 ingredients in a small bowl. Dip dough rolls in egg white and roll in seed mixture. Arrange rolls, one inch apart in a lightly greased 8 inch pan. Cover with lightly greased plastic wrap and let rise in a warm place, 3 to 4 hours or until doubled in size.
Preheat oven to 350 degrees. Uncover rolls, and bake for 15 minutes or until golden. Brush with melted butter.
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Serving Size: 1 Serving (4g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 22 | ||
Calories from Fat: 17 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.6mg | 0 % | |
Potassium 21.4mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 0.4g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 22
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