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Seeded Mini Dinner Rolls

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  • Makes: 30 to 36 mini rolls
  • Prep: 20 mins
  • Rise: 1 hr
  • Bake: 13 mins 350°F

Seeded Mini Dinner Rolls

Directions

  1. 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).
  2. 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.
  3. 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 cal.,
  • 2 mg sodium,
  • 6 g carb.,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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