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 for 30 minutes or until double in bulk. Shape each dough portion into a 5-inch circle, and place on lightly greased jelly roll pan. Whisk together egg and 2 Tbs. water. Brush dough lightly with egg mixture; sprinkle with sesame seeds, if desired. Let rise in a warm place 1 hour or until doubled in bulk. Preheat oven to 400 degrees. Bake rolls 20 to 22 minutes or until browned. Let stand 14 minutes. Cut rolls in half crosswise; toast if desired.
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