Cloverleaf Wheat Rolls
|Dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Bread flour||1 Cup (16 tbs)|
Dissolve yeast in warm water in a small bowl, stirring well; let stand 5 minutes.
Combine milk, sugar, shortening, and salt in a large bowl; stir until shortening melts.
Cool to 105Â° to 115Â° Add dissolved yeast, 1 cup whole wheat flour, and 1/2 cup bread flour to milk mixture.
Beat at medium speed of an electric mixer 0 minutes.
Stir in enough remaining whole wheat flour and bread flour to make a soft dough.
Turn dough out onto a lightly floured surface knead 10 minutes or until smooth and elastic, place dough in a medium bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85Â°), free from drafts, 1 1/2 hours or until doubled in bulk.
Punch dough down; let dough rest 20 minutes.
Lightly coat muffin pans with cooking spray.
Shape dough into 1-inch balls; place 3 balls in each muffin cup.
Cover and let rise in a warm place, 1 hour or until almost doubled in bulk.
Bake at 400Â° for 15 minutes or until golden brown.