Cloverleaf Honey-Wheat Rolls

Bake rolls up to a day ahead; store at room temperature in a zip-top plastic bag or freeze them for later. Wrap rolls in foil and reheat at 350 degrees for 10 minutes or until warm.

Yield: 12 rolls     (serving size: 1 roll)

1 pkg. dry yeast (about 2 1/4 tsp.)

1 cup warm water (100-110 degrees)

2 cups bread flour, divided

1 cup whole wheat flour

3 tbsp. honey

2 1/2 tbsp. butter, melted

1 tsp. salt

cooking spray

1 tbsp. water

1 large egg

  1. Dissolve yeast in 1 cup warm water in a large bowl; let stand 5 minutes (place yeast mixture over a smaller bowl of steamy hot water to maintain warmth if needed). Lightly spoon flours into dry measuring cups; level with knife. Add 1 1/2 cups bread flour, whole wheat four, honey, butter and salt to yeast mixture; stir until well blended. Add 1/4 cup brad flour; stir until soft dough forms.
  2. Turn dough out onto floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining bread flour, 1 tbsp. at a time, to prevent dough from sticking to hands (dough will feel tacky).
  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and lt rise in warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
  4. Coat (12) muffin cups with cooking spray. Divide dough into (12) equal portions. Working with (1) portion at a time, divided each portion into (3) pieces; shape each piece into a ball (cover remaining dough to prevent from drying). Place (3) balls in each muffin cup. Cover and let rise 25 minutes or until doubled in size.
  5. Preheat oven to 425 degrees.
  6. Uncover dough. Combine 1 tbsp. water and egg; brush over rolls. Bake at 425 degrees for 12 minutes or until lightly browned. Serve warm.

CALORIES 152 (18% from fat); FAT 3g (sat. fat 1.6g); CHOL 24mg; SOD 206mg; CARB 27.3g; FIBER 2g; PROTEIN 5.1g

from Cooking Light Annual Recipes 2003

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