Title: Whole-Wheat Cloverleaf Rolls
Categories: Breads
Yield: 12 Servings

2 tb Sugar, divided
1 pk Dry yeast
1/4 c Warm water, 105 to 115
-degrees
1 1/2 c All-purpose flour, divided
1 c Whole-wheat flour
1/2 ts Salt
1/4 c Warm 1% low-fat milk, 105 to
-115 degrees
1 tb Vegetable oil
1 Egg
Vegetable cooking spray
1 tb Margarine, melted

Dissolve 1 teaspoon sugar and yeast in warm water, and let stand 5 minutes.
Place remaining 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 minute (dough
will be sticky).

Turn the 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 degrees), 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
degrees for 15 minutes or until browned. Yield: 1 dozen (serving size: 1
roll).

Per serving: 128 Calories; 3g Fat (20% calories from fat); 4g Protein; 22g
Carbohydrate; 15mg Cholesterol; 108mg Sodium

Serving Ideas : Remove from pans, and serve warm.

Recipe by: Cooking Light, Jul/Aug 1995, page 74

Posted to MC-Recipe Digest V1 #435 by igor@digex.net on Jan 28, 1997.