No-Knead European Rolls

Prepare dough as directed. Lightly grease baking sheets. Melt 2 tablespoons butter or margarine. On a lightly floured surface, roll each half of dough to 1/4-inch thickness. Cut with a floured 2-1/2-inch round cutter. Brush each dough round with some of the melted butter or margarine. Make an off-center crease in each round. Fold each round along the crease so the large half is on top. Press folded edge firmly. Place rolls 2 to 3 inches apart on baking sheets. Cover and let rise in a warm place until nearly doubled (about 30 minutes). Bake in a 375 degree F oven for 12 to 15 minutes or until golden. Makes about 36.

Prepare dough as directed. Lightly grease baking sheets. On a lightly floured surface, shape each half of dough into 12 balls, pulling the edges under to make smooth tops. Place the balls 3 inches apart on baking sheets. Flatten each to 2-1/2 inches in diameter. Cover and let rise in a warm place until nearly doubled (about 35 minutes). Using your thumb or two fingers, make an indentation in the center of each dough circle. Spoon 2 teaspoons purchased poppy seed cake and pastry filling into each indentation. Lightly brush 2 tablespoons melted butter or milk around the edges of rolls. Bake in a 375 degree F. oven for 12 to 15 minutes or until rolls are golden brown. Remove from baking sheets. Cool on a wire rack. Lightly sift about 1 tablespoon powdered sugar over rolls. Makes 24.

Prepare dough as directed. Lightly grease baking sheets. Melt 2 tablespoons butter or margarine. On a lightly floured surface, roll each half of dough into a 12-inch circle. Brush with melted butter or margarine. Cut each circle into 12 wedges. Begin at the wide end of each wedge and roll toward point. Place, point sides down, 2 to 3 inches apart on baking sheets. Cover and let rise in a warm place until nearly doubled (about 30 minutes). Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown. Makes 24.