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Cloverleaf rolls

Cloverleaf rolls
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • sugar - 1/2 c
  • milk - 1 Tbsp
  • salt - 1 Tbsp
  • flour - 5 to
  • egg - 1 item
  • margarine - 3 Tbsp
  • hot water - 3/4 c
  • egg, lightly beaten - 1 item
  • warm water 105~ to 115~ - 1 c
  • envelopes active dry yeast - 2 item
  • sesame or poppy seed - 1 item

How to make cloverleaf rolls:

In small bowl, combine hot water, sugar, salt and margarine. Cool to lukewarm. Measure warm water into a large warm bowl. Sprinkle in yeast; stir until dissolved. Add first mixture, beaten egg and 2 1/2 cups flour; beat until smooth. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Place dough in greased bowl, turning to grease top. Cover tightly with aluminum foil. Refrigerate at least 2 hours or overnight. Punch dough down and turn out onto lightly floured board. Divide in half. Form each half into a 12-inch long roll. Cut rolls into 12 (1-inch) pieces. Divide pieces into thirds; shape into smooth balls. Place 3 balls in each greased 2 1/2 x 1 1/4-inch muffin cup. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour and 20 minutes. Mix egg and milk; brush cloverleafs. Sprinkle rolls with seeds. Bake at 375° for 15 to 20 minutes. Cool on rack. Makes 2 dozen.

Recipe categories: Breads, Low cholesterol, Healthy 2.

Rating:
Cloverleaf rolls
3.6
Average rating: 3.6 of 5, total votes: 9
Cook. Time: PT30M
Total Time: PT30M


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Related ingredients:
flour, cake flour, fresh or frozen blueberries, yeast, loaf frozen white bread dough, thawed, cranberries, chopped, soft type margarine, strawberries fresh or frozen, cut into slices
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