Comments on: Buttermilk Dinner Rolls

By: Carolina

Carolina — Wed, 10 Feb 2010 16:36:29 +0000

Dragana gave me some of hers! They were delicious. Yours looks just as spectacular as her! I am sure they tasted divine too.

By: Dragana

Dragana — Sun, 07 Feb 2010 20:42:18 +0000

…and thanks for the clarification!

By: Dragana

Dragana — Sun, 07 Feb 2010 20:41:49 +0000

I went back to check my seeds and I believe they are black sesame (they are regular in shape). I ‘m going to find Nigella seeds at Penzey’s soon. Intriguing correlation with the tannins in red wine.

By: Carol Peterman

Carol Peterman — Sun, 07 Feb 2010 18:55:39 +0000

Nigella is often mistaken for black sesame, mustard, or onion seeds, but it is quite different from all of them. To identify real nigella seed look for a coal-black color and a matte finish. They are similar in size to sesame seeds, but have very angular distinct edges and aren’t uniformly flat like sesame. Nigella seeds are used in Indian cooking often added to naan bread and are a key ingredient in the Indian spice mix . They don’t have much aroma, but have a nutty, slightly bitter, peppery flavor that reminds me of tannin in red wine. It is a key ingredient in the Indian spice mix, Panch phora (see our Spice Library, under the Lover Your Spices tab, for a description of this). I like to use Nigella in breads, crackers, and with starchy vegetables. I think it’s one of the most beautiful looking spices, the color is really amazing. Any spice specialty shop or Indian grocery will sell it.

By: Dragana

Dragana — Sun, 07 Feb 2010 07:51:48 +0000

Nice job of getting a great rise! I thinks it’s a good idea to make the rolls smaller. I like the fennel, but what are Nigella seeds? They look like black sesame seeds to me.

By: SallyBR

SallyBR — Sat, 06 Feb 2010 18:56:56 +0000

Simply awesome! The last shot had me literally drooling…..

By: Jennifer

Jennifer — Sat, 06 Feb 2010 16:02:34 +0000

Carol, these look absolutely delicious!!!!!!!