Whole Wheat Cloverleaf Rolls
|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)|
|1% low fat milk||1⁄4 Cup (4 tbs) (Warm, 105 To 115 Degree F)|
|Vegetable oil||1 Tablespoon|
|Vegetable cooking spray||1|
|Margarine||1 Tablespoon, melted|
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.