Triple-Tasty Cloverleaf Rolls |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 24 |
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Three types of doughwhite, wheat and cornmealdress up everyday cloverleaf rolls. Pass a basket for an eye-catching addition to the table.Kristina Vanni, North Hollywood, California Ingredients:
1 package (1/4 ounce) active dry yeast |
1-1/2 cups warm water (110° to 115°) |
1/2 cup sugar |
1/4 cup canola oil |
2 eggs, lightly beaten |
1-1/2 teaspoons salt |
4 cups king arthur unbleached all-purpose flour |
1 cup king arthur premium 100% whole wheat flour |
1 cup yellow cornmeal |
1/4 cup butter, melted |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add sugar, oil, eggs, salt and 3 cups all-purpose flour. Beat on medium speed for 3 minutes. Divide dough into three portions; place in separate bowls. Add remaining all-purpose flour to one bowl, whole wheat flour to another bowl and the cornmeal to last bowl.
2. Turn each portion onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place each portion in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Divide each portion of dough into 24 pieces. Shape each into a ball. Place one of each of the balls in greased muffin cups; brush with butter. Cover and let rise until doubled, about 30 minutes.
4. Preheat oven to 375°. Bake 15-18 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
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