Cloverleaf Wheat Rolls Recipe
Cloverleaf Wheat Rolls is an amazingly delicious snack recipe. Try this baked snack recipe; I am sure you will have a huge fan following for this one!
Ingredients
1 package dry yeast
1/4 cup warm water (105° to 115°)
1 cup skim milk, scalded
2 tablespoons sugar
1 tablespoon plus 1 1/2 teaspoons shortening
1/2 teaspoon salt
1 1/2 cups whole wheat flour, divided
1 cup bread flour, divided
Directions
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 105° to 115° 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 (85°), 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 400° for 15 minutes or until golden brown.
Combine milk, sugar, shortening, and salt in a large bowl; stir until shortening melts.
Cool to 105° to 115° 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 (85°), 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 400° for 15 minutes or until golden brown.
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