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Whole Wheat Cloverleaf Rolls

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Ingredients
  Sugar 2 Tablespoon, divided
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs) (105 To 115 Degree F)
  All purpose flour 1 1⁄2 Cup (24 tbs), divided
  Whole wheat flour 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  1% low fat milk 1⁄4 Cup (4 tbs) (Warm, 105 To 115 Degree F)
  Vegetable oil 1 Tablespoon
  Egg 1
  Vegetable cooking spray 1
  Margarine 1 Tablespoon, melted
Directions

Dissolve 1 teaspoon sugar and yeast in warm water, and let stand 5 minutes.
Place remaining 1 tablespoon plus 2 teaspoons sugar, 1 1/4 cups all-purpose flour, whole wheat flour, and salt in food processor, and pulse 2 times.
With food processor on, add yeast mixture, milk, oil, and egg through food chute; process until dough leaves sides of bowl and forms a ball.
Process an additional 1 minute (dough will be sticky).
Turn dough out onto a lightly floured surface.
Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; cover and let rest 5 minutes.
Coat 12 muffin cups with cooking spray.
Divide dough into 12 equal portions.
Divide each portion into 3 pieces; shape each piece into a ball.
Dip balls in melted margarine; place 3 balls in each muffin cup.
Cover and let rise 45 minutes or until doubled in bulk.
Uncover dough; bake at 400° for 15 minutes or until browned.
Remove from pans, and serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Baked
Ingredient: 
Wheat

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