Whole Wheat Cloverleaf Rolls Recipe
Ingredients
| Sugar | 2 Tablespoon, divided | |
| Active dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| 1 1/2 Cups all-purpose flour, divided | ||
| Whole wheat flour | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Milk fat | 1/4 Cup (16 tbs) | |
| Vegetable oil | 1 Tablespoon | |
| Egg | 1 | |
| Vegetable cooking spray | ||
| Margarine | 1 Tablespoon, melted | |
Directions
Dissolve 1 teaspoon sugar and yeast in warm water, and let stand 5 minutes.
Place remaining 1 tablespoon plus 2 teaspoons 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 1 minute (dough will be sticky).
Turn 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°), 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° for 15 minutes or until browned.
Remove from pans, and serve warm.
Place remaining 1 tablespoon plus 2 teaspoons 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 1 minute (dough will be sticky).
Turn 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°), 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° for 15 minutes or until browned.
Remove from pans, and serve warm.
Chef
