Seeded Mini Dinner Rolls
- Lightly grease a large baking sheet; set aside. Divide dough into 30 to 36 pieces. Shape each portion into small balls, pulling edges under to make a smooth top. Place rolls 2 inches apart on prepared baking sheet. Cover and let rise until nearly double in size (about 1 to 1-1/2 hours).
- Preheat oven to 350 degrees F. In a small bowl beat together the egg white and the 1 tablespoon water. Brush egg mixture over the rolls. If desired, coarsely crush the mustard seeds, if using. Sprinkle rolls generously with desired seeds.
- Bake for 13 to 15 minutes or until golden. Transfer rolls to wire racks; cool slightly. Serve warm.
From the Test Kitchen
Place rolls in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months. Thaw rolls, covered, at room temperature. Wrap rolls in foil. Bake in a 325 degrees F oven about 15 minutes or until heated.
Nutrition Facts (Seeded Mini Dinner Rolls)
- Per serving:
- 37 kcal ,
- 2 mg sodium ,
- 6 g carb. ,
- 1 g pro.