HANDS-ON TIME 15 minutes
TOTAL TIME 2¾ hours
MAKES 20 rolls
INGREDIENTS:
- 1 batch Whole Wheat or Soft Dinner Roll Dough (page 310)
- 1 egg yolk
DIRECTIONS:
- Punch down dough. Turn out onto lightly floured surface; divide into 20 pieces. Remove 1 tsp from each piece; shape each into ball and set aside.
- Shape remaining pieces of dough into smooth balls, pulling down edge and pinching together underneath.
- Place each in greased muffin cup; gently press small ball on centre of each.
- Cover with tea towel; let rise in warm draft-free place until doubled in bulk, about 1 hour.
- Whisk egg yolk with 2 tsp water; brush over rolls.
- Bake in 375°F (190°C) oven until golden and rolls sound hollow when tapped on bottoms, 22 to 25 minutes.
- Let cool in pan on rack for 10 minutes; transfer to rack and let cool.
NUTRITIONAL INFORMATION PER ROLL:
- Calories: about 143 cal
- Protein: 4 g
- Total Fat: 3 g (2 g saturated fat)
- Carbohydrates: 24 g
- Fiber: 1 g
- Cholesterol: 27 mg
- Sodium: 142 mg
- Potassium: 66 mg
- % RDI: 2% calcium, 10% iron, 4% vitamin A, 32% folate
