Dukkah Monkey Rolls: Thanksgiving Recipes

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Dukkah Monkey Rolls

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Serving Size: 12.

Dukkah Monkey Rolls

Ingredients

  • 1/4 cup sesame seeds
  • 1/2 cup hazelnuts, toasted
  • 1 tablespoon whole coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup fresh mint
  • 1/4 cup fresh marjoram
  • 16-ounce frozen white bread dough, thawed
  • 6 tablespoons butter, melted

Instructions

  1. Coat a muffin tin with cooking spray.
  2. To make the dukkah, in a food processor, combine the sesame seeds, hazelnuts, coriander, cumin, salt, pepper, mint and marjoram. Pulse until well chopped and sandy in texture.
  3. Cut the bread dough into small pieces, about the size of a marble. Place the dough pieces in a zip-close plastic bag. Add the melted butter, then close the bag and toss the mixture around inside the bag until everything is well coated. Add the dukkah and toss again.
  4. Place about 1 / 2cup of the coated bread dough pieces into each muffin well. Cover with plastic wrap and set aside in a warm place for 30 minutes.
  5. Meanwhile, heat the oven to 400 F.
  6. After the dough has sat for 30 minutes, uncover and bake until golden brown and cooked through, about 30 minutes. Cool in the pan until easily handled, then remove from the muffin wells and serve warm.
  7. The Associated Press

Notes

Nutrition information per serving: 210 calories; 110 calories from fat (52 percent of total calories); 12 g fat (4 g saturated; 0 g trans fats); 15 mg cholesterol; 20 g carbohydrate; 2 g fiber; 0 g sugar; 6 g protein; 380 mg sodium.

http://food.lohudblogs.com/2013/10/30/dukkah-monkey-rolls-thanksgiving-recipes/

 

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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