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Seeded Coffee Dinner Roll Recipe

Homemade coffee dinner rolls add a special touch to an elegant dinner. Fresh out of the oven, the warm scent of coffee and fresh baked goodness will turn your house into a home and your dinner into a feast!

These are relatively easy to prepare, with a little bit of love and time, you will not be disappointed with the results.

Ingredients:

  • 3 cups (750 ml) flour
  • 2 tsp (10 ml) Quick-rising (instant)/easy blend dry yeast
  • 1 tsp (5 ml) salt
  • 2 tbs (30 ml) skim milk powder (optional)
  • 2 tsp (10 ml) caraway seeds (or dill, sesame, fennel, poppy or cumin seeds, or 2 tsp of a combination of your choice)
  • 1 tbs (15 ml) butter
  • 3 tbs (45 ml) sugar
  • 1 1/8 cup (275 ml)

Or for lighter rolls:

  • 3/4 cup (175 ml) double strength, brewed Zavida French Roast coffee, cooled 
  • 2 large eggs [reserve 1 tbs (15 ml) of egg white in a small bowl for glaze
  • 1 tsp (5 ml) seeds (as above) for sprinkling

Directions: 

In a large bowl, mix together flour, yeast, salt, skim milk powder and seeds. Set aside.

In a small saucepan or in a microwave-safe bowl, heat butter and coffee until warm (110°F/45°C). Add sugar and stir until dissolved.

Make a well in the center of the dry ingredients and pour in warm coffee mixture (and eggs, if using). Stir mixture until sticky dough forms. Turn out dough onto well-floured surface and knead for about 10 minutes, adding a little flour as necessary to keep from sticking. Place in a greased bowl, turning to coat entire surface. Cover loosely with plastic wrap. Let rise in a warm draft-free place until double in bulk, about 1.5 hours.

NOTE: Dough can be prepared in a bread machine. Be sure to add ingredients to the pan in the order recommended by the manufacturer.

Punch down dough. Turn out onto lightly floured surface and knead again for 2-3 minutes. Divide dough into 8 pieces for large rolls (or 12 pieces for smaller rolls). Shape into balls or roll each one into a long rope and tie into a knot. Place rolls on a greased baking sheet, cover with a tea towel. Let rise for 45 minutes in a warm draft-free place until double in bulk.

Preheat oven to 375°F (190°C). Brush top of rolls with a little milk or with reserved tablespoon of egg white mixed with 1 teaspoon of water. Sprinkle seeds over tops. Bake 10-20 minutes, until browned and bread sounds hollow when tapped.

Makes 8–12 rolls.

Add a touch of butter and dash of salt and ensure you don't turn these amazing coffee dinner rolls into your dinner! 

Photo Credit: Sheri Wetherell | cc

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