Side Pannel
Whole-Wheat Cloverleaf Rolls
Whole-Wheat Cloverleaf Rolls
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 2 tb Sugar, divided
- 1 pk Dry yeast
- 1/4 c Warm water, 105 to 115
- -degrees
- 1 1/2 c All-purpose flour, divided
- 1 c Whole-wheat flour
- 1/2 ts Salt
- 1/4 c Warm 1% low-fat milk, 105 to
- -115 degrees
- 1 tb Vegetable oil
- 1 Egg
- Vegetable cooking spray
- 1 tb Margarine, melted
Directions
Dissolve 1 teaspoon sugar and yeast in warm water, and let stand 5 minutes.
Place remaining 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 minute (dough
will be sticky).
Turn the 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 degrees), 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
degrees for 15 minutes or until browned. Yield: 1 dozen (serving size: 1
roll).
Per serving: 128 Calories; 3g Fat (20% calories from fat); 4g Protein; 22g
Carbohydrate; 15mg Cholesterol; 108mg Sodium
Serving Ideas : Remove from pans, and serve warm.
Place remaining 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 minute (dough
will be sticky).
Turn the 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 degrees), 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
degrees for 15 minutes or until browned. Yield: 1 dozen (serving size: 1
roll).
Per serving: 128 Calories; 3g Fat (20% calories from fat); 4g Protein; 22g
Carbohydrate; 15mg Cholesterol; 108mg Sodium
Serving Ideas : Remove from pans, and serve warm.
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