Checkerboard Dinner Rolls

Steps

1. In a small saucepan, heat and stir the milk, sugar, ¼ cup butter and the salt over medium-low heat just until warm (105℉ to 115℉) and the butter almost melts. Meanwhile, in a large bowl combine the yeast and the warm water; stir to dissolve the yeast. Add the milk mixture and the egg to the yeast mixture. Gradually stir in enough of the flour to make a soft dough.

2. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape the dough into a ball. Place in a lightly greased bowl, turning once to grease the surface of the dough. Cover; let rise in a warm place until double in size (about 60 minutes).

3. Grease a 15x10x1-inch baking pan; set aside. Punch the dough down; turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Shape the dough into 24 balls.

4. In a shallow dish, combine the sesame seeds, poppy seeds and dried minced onion. In another shallow dish, combine the cornmeal and cheese. In a third dish, add ¼ cup melted butter. Working quickly, roll 12 of the dough pieces in butter, then in the cheese mixture. Next, roll the remaining 12 pieces in butter and then the poppy seed mixture. Alternate the rolls setting them in the prepared pan- the result should remind you of a checkerboard. Cover with lightly greased plastic wrap. Let rise in a warm place for 30 minutes.

5. Preheat the oven to 400℉. Bake for 12 to 15 minutes or until golden. Remove from the pan, and serve warm.