Divide Stone-Ground Wheat Bread Dough into 12 equal portions; shape each into a ball. Coat 4 muffin pan cups with cooking spray; place 3 balls in each cup. Cover and let rise in a warm place (85°), free from drafts, 25 minutes or until doubled in bulk. Combine egg white and water, stirring well. Brush rolls with egg white mixture, and bake at 350° for 20 minutes or until lightly browned.