Pick up whole-grain or other favorite rolls from the bakery or grocery store and make them your own with a dip into flavored butter and seeds.

Prep: 15 minutes   Bake: 2 minutes    Oven: 350°

2 Tbsp. butter
1/4 tsp. curry powder
Dash garlic powder
1–2 Tbsp. mixed seeds (such as cumin seeds, sesame seeds, poppy seeds, and/or dill seeds)
8 purchased whole-grain or whole-wheat dinner rolls
Butter (optional)
Mango chutney or other fruit chutney (optional)

1. Place 2 tablespoons butter, curry powder, and garlic powder in a small saucepan. Cook over medium-low heat until butter is melted. Cool slightly. Spread mixed seeds in a single layer on waxed paper. Dip tops of rolls into melted butter, then dip into mixed seeds to lightly coat. Place rolls on a baking sheet, seeded-side up.

2. Bake in a 350° oven* for about 2 minutes or just until heated through. Serve warm. If desired, serve with additional butter and chutney. Makes 8 rolls.

*NOTE: You may adjust oven temperature according to whatever else you are baking.

MAKE AHEAD: After dipping rolls in seeds, place on a baking sheet and cover. Store at room temperature for up to 8 hours. Before serving, uncover and bake as directed.

Per roll: 104 cal., 4 g total fat (2 g sat. fat), 8 mg chol., 158 mg sodium, 15 g carbo., 2 g dietary fiber, 3 g protein.