Seeded Dinner Rolls

Seeded Dinner Rolls

Seeded Dinner Rolls

I whipped up a batch of my Peggy’s Sliced Bread batter and made them up into seeded dinner rolls.  I simply baked topped with a delicious seed/spice mixture in a square muffin pan.  The wells in my non-stick pan are 3/4″ deep.  These light fluffy rolls came out very flavorful.  I topped mine with my 8-Seed version of Victoria Gourmet’s 7-Seed Crust spice blend: plus a few nigella seeds and sometimes I’ll even add a few sunflower seeds on top (just because I love them on bread/rolls/crackers).  I don’t like to use paper liners with high-egg content breads as they just won’t get that tasty brown bottom crust when you do.  Therefore I have to gently coax these out of the pan with the help of a knife tip after a bit of cooling, to prevent tearing up the bottoms.  You could also just drop these by heaping spoonfuls (20 mounds) onto a non-stick baking sheet to achieve a biscuit appearance, as the inside texture is very similar to a biscuit.  These are not suitable until the grains rung of OWL due to the flour products in the Carbquick.  Even on the Victoria Gourmet website, I was unable to get nutritional info for the spice blend I used, so I calculated .1 gram of each the carbier spices/seeds listed in the ingredients on my bottle.  You’re probably not even getting that much really, considering you divide that into 20 portions.

These would also make lovely little finger sandwiches with your favorite meats spreads for parties, luncheons, and a variety of special social gatherings!  I just made the best mini-BLT’s for my lunch with two of these. Lots of possibilities!

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DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection


8 oz. cream cheese, softened

4 large eggs, beaten

1 c. Jennifer Eloff’s Splendid Gluten-Free Bake Mix:

½ c. Carbquik bake mix (substitute ½ c. more Jennifer’s mix for gluten-free version)

½ tsp. baking soda

½ tsp. baking powder

¼ tsp. salt

approximately 1 T. seed/spice mix of your choosing (I use my 8-Seed Spice Blend)

DIRECTIONS:  Preheat oven to 350º.  Oil the cups of a non-stick square or round muffin pan.  Soften cream cheese in medium bowl and beat the eggs in until fairly smooth.  Add in all dry ingredients and stir until well blended.  Using a 2T. measuring cup, dip batter (rounded in the cup) into the muffin cups.  Batter is real thick, a bit sticky,  and you will have to scoop the batter out with your finger.  There should be enough batter for about 20 rolls and nutritional stats below are calculated on that number.  I took a round butter knife and tried to spread batter evenly into the cups.  Pop into 350º oven and bake about 20-22 minutes.   Check at 20 since ovens vary.  You don’t want to overly brown these or they will dry out.  Remove and cool a bit before gently coaxing them out of the pan with the help of a knife.  If the first one tears up a bit on the bottom, wait a little longer before removing the rest.

NUTRITIONAL INFO:  Makes 20 rolls, each contains:

86.75 calories

7.59 g  fat

3.68 g  carbs, 1.96 g  fiber, 1.72 g NET CARBS

5.37 g  protein

141 mg sodium


26 thoughts on “Seeded Dinner Rolls

    1. I’m so glad you liked them, Pennie. I do them for special occasions. I tend to go overboard if I bake bread very often. Love me some hot bread and butter. 🙂

  1. Am making these right now but am a little confused…….what is a 2T cup?? am going to use 1/4 cup this time but was wondering as I have never heard of T cup.
    These sound soooooo good and I made your biscuits this morning…..yummmm

    1. Some companies are including a 2T. measuring cup in their sets of measuring cups here in the US. If you’re abroad, they may not do that. So spoon about 2 T. of batter into your cups any way you wish, really, and spread it out evenly. 🙂 So glad you liked the biscuits today and hope you like these rolls as well!

      1. TY for the fast reply and it has been years since I have bought measuring cups so this was news to me on the 2T cup……….We loved the recipe as your an awesome cook!! I am from the coast in TX and even lived in the hill country for awhile so know your area and it is one of my fav places in the state…thanks again for the help!!

        1. My pleasure. We lived down on the coast in the Galveston/Texas City area for 33 years before retiring. So I know YOUR area well, too! But we wanted to get away from all those hurricane evac issues when we retired. That gets old in a hurry, so inland we came as soon as we could. Glad we beat Hurricanes Katrina, Rita and Ike out of the area. Alicia is the only one we had some minor damage from. 🙂

        2. I was raised in Hitchcock from 1954 to 1968 when I graduated from there. This world is a small world after all! I also left the area in 1969 and moved to Beaumont for the next 40 years but am so glad to not be around that area now!!.

        3. 1969 was the year we WENT to the coast. We had just finished up at UT. So we were just coming when you were just leaving! LOL My very best friend from the coast was raised around the Beaumont-Orange area. In fact, her sister still lives in Orange.

        4. I still have family there too………just want to say thank you for all the inspiration you have given all us low carbers out there and can’t wait for each new posting…love going thru the recipes too!!

  2. Forgot to ask, is there a substitute for the Carbquick? I have the ingredients for Jennifer’s Bake Mix not the Carbquick. Any advice?

    Thank you!

    1. Well you can sure use all Jen’s bake mix and get them to cook up right. But the texture/flavor will be a tad different, but I’d say close enough to try it that way and see how you like it. Carbquick makes the texture of breads real “soft” in the center, with a slightly smoother top crust.

      1. Thank you, Peggy. I’ll try it with Jen’s bake mix and let you know. I’ll be looking into getting some Carbquick maybe next payday because I like the sound of the texture you’ve described.

        Thanks again!

        1. It’s the texture that keeps me using a very small amount of CQ in my baked goods. By keeping the quantity of CQ low, I’m hoping the negative side of flour is minimal in each serving/portion. I find GF flour subs can render a more coarse, drier crust end product (after all, coconut and almond meal are more coarse than flour). And since I’m not gluten intolerant, I have found I can use tolerate 1/4-max 1/2 cup in a full recipe with no ill effects or carb cravings creeping back in.

  3. These do look wonderful, but I’m confused about the directions. First the dry ingredients, then “dip batter into the muffin cups,” then soften the cream cheese and beat the eggs? Is this perhaps out of order?

    Thank you for your help. I love your recipes and posts – fabulous!

  4. Peggy these look great! I wonder how they would turn out if I sub almond flour for the Carbquick though. Probably not as terrific, but I unfortunately cannot do Carbquick. I will have to give it a try. 🙂

    1. Hi, and THANKS Ginny! They’ll likely be a tad different in texture, but I’m sure they’ll cook up just fine! Give it a try and hope you’ll post back how that comes out. I’m sure I have other readers that can’t or prefer not to do CQ who would love to know that as well.

  5. I think your computer mixed up the first few sentences of your recipe. I just had the same thing happen to me in an email I was writing. The recipe sounds good.

    1. Actually, I just reread the recipe and that’s exactly as I typed and intended it, Maryanne. I did go in and do a quick edit of an error and I may have been doing that precisely when you were looking at it, which may cause display problems. Reload that page now and I think it will read OK now. But since you mention your email was jumbled, too. You may have the problem I discovered I had this week when my email wouldn’t display my address book contacts correctly. And my printer would no longer page break in the logical place and it always had before. Reinstalling the printer driver didn’t fix the printing problem. I wondered if my Firefox user profile was corrupted (we had a power outage last month when I was on-line). None of the other user profiles experienced these problems, so I just created a totally new profile in Firefox (settings and all, so it took some time last night). Once I got the new profile running OK, I deleted the old profile, as I only need one. That fixed my email display problem AND my printer problem!! One way to test your profile is to see if the other user accounts are experiencing the same issues. If not, your profile/user account is messed up or your video graphics adapter (drives your monitor) may be going out. You’d have to check with someone more knowledgeable on hardware for help with those things. Sorry.

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