Checkerboard Rolls

 

Turn your ham into a DIY slider with these Checkerboard Rolls

1 stick salted butter, melted and cooled, plus more for the pan

40 frozen dinner rolls (unbaked)

1/4 c. poppy seeds

1/4 c. sesame seeds

2 tbsp. yellow cornmeal

1/4 c. grated parmesan cheese

For the rolls: Butter two 9-by-13-inch baking dishes and divide the frozen rolls between them, spacing them evenly. Cover with plastic wrap and let thaw and rise for 2 hours at room temperature, until almost doubled in size.

Mix the poppy seeds and sesame seeds in one bowl. 

Mix the cornmeal and parmesan in another.

Brush the melted butter on every other roll; sprinkle with the poppy-sesame mixture. Brush the other rolls with the remaining butter and sprinkle with the cornmeal-parmesan mixture. Cover the pans again and let rise for another 45 minutes to 1 hour. The rolls should be almost touching by now.

Increase the oven temperature to 400 ̊. Bake the rolls until golden brown, 20 to 25 minutes. Serve with ham, cheese, marmalade and/or onion jam and more mustard.

Ree Drummond Recipe

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