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© Meredith Corporation. All rights reserved. Used with permission.
(30 to 36 mini rolls)
Lightly grease a large baking sheet; set aside. Divide dough into 30 to 36 pieces. Shape each portion into a ball, pulling edges under to make a smooth top. Place rolls 2 inches apart on the prepared baking sheet. Cover and let rise until nearly double in size (about 1 to 1 1/2 hours).
Preheat oven to 350°F. In a small bowl, beat together the egg white and 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.