Using a 1-1/2-inch ice cream scoop or wet hands, scoop 2 tablespoons of dough, shape into balls, and place snugly in one layer into the prepared pan. With wet hands, smooth the tops of the dough balls. Gently brush the beaten egg over the dough and bake until the tops of the rolls are slightly golden and firm to the touch, 18 to 25 minutes. Remove the rolls from the oven and let cool slightly in the pan. Serve immediately.