©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Cloverleaf Rolls

Another yummy looking recipe from Bread World. I think I am going to get the dough going now.

Makes 12 rolls. Dough can be prepared in all-size bread machines.

3 cups bread flour
3 tablespoons sugar
2 teaspoons FLEISCHMANN'S Bread Machine Yeast
3/4 teaspoon salt
1/2 cup milk
1/3 cup water (70 to 80øF)
3 tablespoons butter or margarine, cut up
1 large egg

Herb Butter 3 tablespoons butter or margarine, melted
1 teaspoon Italian herb seasoning or fines herbes
1/4 teaspoon onion powder

To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.

When cycle is complete, grease top of dough; cover tightly and refrigerate 2 to 24 hours. Remove dough from refrigerator; punch down.

Turn dough out onto floured surface. Divide dough into 12 equal pieces; divide each again into 3 pieces. Roll into smooth balls.

Place three balls in each section of 12 greased muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

To bake: In small bowl, combine herb butter ingredients; brush on rolls. Bake at 375oF for 15 to 20 minutes or until done. Remove from pan; cool on wire rack.

Nutritional Information: Per Serving:Serving size: 1 rollServing weight: 2.4 ounces (67 grams)Calories 200; Total fat 7 g; Saturated fat 4 g; Cholesterol

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