Reminiscent of a little French brioche, these are truly impressive.
- Portion size 20 servings
- Credits : Canadian Living Magazine: December 2009
Ingredients
Method
Punch down dough. Turn out onto lightly floured surface; divide into 20 pieces. Remove 1 tsp (5 mL) from each piece; shape into ball and set aside.Shape remaining pieces of dough into balls, stretching and pinching dough underneath to make tops smooth. Place each in greased muffin cup; gently press small ball on centre of each. Cover with tea towel; let rise in warm place until doubled in bulk, about 1 hour.
Whisk egg yolk with 2 tsp (10 mL) 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; remove from pan to rack and let cool.
Nutritional facts Per roll: about
- Sodium 142 mg
- Protein 4 g
- Calories 143.0
- Total fat 3 g
- Potassium 66 mg
- Cholesterol 27 mg
- Saturated fat 2 g
- Total carbohydrate 24 g
%RDI
- Iron 10.0
- Folate 32.0
- Calcium 2.0
- Vitamin A 4.0
