1. Let dough stand at room temperature for 15 minutes. Cut dough into 12 equal portions. Place dough portions on a lightly greased 15- x 10-inch jelly-roll pan. Let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
2. Shape each dough portion into a 5-inch circle, and place on lightly greased jelly-roll pan. Whisk together egg and 2 Tbsp. water. Brush dough lightly with egg mixture; sprinkle with sesame seeds, if desired.
3. Let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
4. Preheat oven to 400°. Bake rolls 20 to 22 minutes or until browned. Let stand 15 minutes. Cut rolls in half crosswise; toast, if desired.
Note: We tested with Bridgford Frozen White Ready-Dough loaves.
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