Seed Rolls with Dipping Oil

How fun.  And how stinking easy!

1/4 cup combined flaxseed, poppy, sesame, fennel, and caraway seed

Two 8-oz. packages brown-and-serve hearth rolls

1 egg white, slightly beaten

1/2 cup purchased roasted garlic-flavored oil or Roasted Red Pepper or Cilantro Oil (recipes follow)

Preheat standard oven to 375 degrees F. or convection oven to 350 degrees F. In a small bowl stir together desired seeds. Place rolls on a cookie sheet. Brush tops of rolls with egg white. Sprinkle seed mixture over rolls.

Bake 8 to 10 minutes in standard oven or 5 to 7 minutes in convection oven. Keep warm. Pass dipping oils. Makes 24 servings.

Roasted Red Pepper Oil: In bowl of small food processor place 1/2 cup olive oil and 1/2 cup drained, bottled roasted red sweet pepper. Cover; process until nearly smooth. Strain through fine mesh strainer lined with double thickness of 100-per cent-cotton cheesecloth. Cover; chill up to 24 hours. Makes 1/2 cup.

Cilantro Oil: In a bowl cover 1 1/2 cups packed cilantro leaves and stems (2 ounces) with boiling water. Let stand 30 seconds; drain. Place in bowl of small food processor. Add 1/2 cup olive oil and dash salt. Cover; process until nearly smooth. Heat mixture in small saucepan to simmering. Simmer 1 minute. Strain using fine strainer and double thickness of 100-per cent-cotton cheesecloth. Cover; chill up to 24 hours. Makes 1/2 cup.