Cloverleaf Dinner Rolls
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Cloverleaf Dinner Roll
Photography by Yvonne Duivenvoorden
This recipe makes 20 rolls servings
Nutritional Info |
|
|---|---|
| Per roll: about | - |
| cal | 143 |
| pro | 4 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 24 g |
| fibre | 1 g |
| chol | 27 mg |
| sodium | 142 mg |
| potassium | 66 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 10 |
| vit A | 4 |
| folate | 32 |
The little balls of each roll meld into delicious cloverleaf-shaped pillows of dough.
Ingredients
-
Whole Wheat or Soft Dinner Roll Dough
1 egg yolk
Preparation
Punch down dough. Turn out onto lightly floured surface; divide into 20 pieces. Divide each into 3 pieces; shape each into ball, stretching and pinching dough underneath to make tops smooth.
Place 3 balls in each of 20 greased muffin cups. Cover with tea towel; let rise in warm place until doubled in bulk, about 1 hour.
Whisk egg yolk with 2 tsp (10 mL) water; brush over rolls. Bake in 375°F (190°C) oven until golden and rolls sound hollow when tapped on bottoms, about 25 minutes. Let cool in pan on rack for 10 minutes; remove from pan to rack and let cool.
Place 3 balls in each of 20 greased muffin cups. Cover with tea towel; let rise in warm place until doubled in bulk, about 1 hour.
Whisk egg yolk with 2 tsp (10 mL) water; brush over rolls. Bake in 375°F (190°C) oven until golden and rolls sound hollow when tapped on bottoms, about 25 minutes. Let cool in pan on rack for 10 minutes; remove from pan to rack and let cool.
Source : Canadian Living Magazine: December 2009
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