posted by Terrytx 11-25-102 7:51 AM
* Exported from MasterCook *
Cloverleaf Honey-Wheat Rolls
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package dry yeast (about 2 1/2 teaspoons)
1 cup warm water (100 to 110 degrees)
2 cups bread flour, divided
1 cup whole wheat flour
3 tablespoons honey
2 1/2 tablespoons butter, melted
1 teaspoon salt
cooking spray
1 tablespoon water
1 large egg
Dissolve yeast in 1 cup warm water in large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 1 1/2 cups bread flour, whole wheat flour, honey, butter, and salt to yeast mixture; stir until well blended. Add 1/4 cup bread flour; stir until a soft dough forms.
Turn dough out on to a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
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 size. (Press two fingers into dough. If
indention remains, the dough has risen enough.) Punch dough down, cover and let rest 5 minutes.
Preheat oven to 425 degrees.
Coat 12 muffins cups with cooking spray. Divide dough into 12 equal portions. Working with 1 portion at a time, divide each portion into 3 pieces; shape each into a ball (cover remaining dough to prevent it from
drying). Place 3 balls in each muffin cup. Cover and let rise 25 minutes or until doubled in size.
Uncover dough. Combine 1 tablespoon water and egg; brush over rolls. Bake at 425 for 12 minutes or until lightly browned. Serve warm.
12 rolls, each 152 cal, 3g fat, 5.1g pro, 27.3g carb, 2g fiber, 24mg chol, 1.5mg iron, 206mg sod, 4mg calc.
Source: Cooking Light-9/02