16-oz loaf frozen white or whole wheat bread dough, thawed
sesame, mustard and/or dill seeds
Lightly grease a large baking sheet or 30 to 36 1 3/4 inch muffin cups, set aside. Divide dough into 30 to 36 pieces. Shape into small balls. Place rolls on prepared baking sheet or in prepared muffin cups. Cover, let rise until nearly double (about 30 minutes). Beat together the egg white and water. Brush over the rolls. Sprinkle generously with desired seeds. Bake in a 350 oven for 13 to 15 minutes or until golden. Transfer rolls to wire racks. Serve warm.