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Cloverleaf Honey-Wheat Rolls

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Bake these rolls up to a day ahead of time. Store at room temperature in a zip top plastic bag,or freeze them for later. Wrap the rolls in foil and reheat at 350 degrees for 10 minutes until warm.

Ingredients:

Dissolve yeast in 1 cup warm water in a large bowl; let stand for 5 minutes.

Lightly spoon flours into dry measuring cups; level with knife.

Add 1 1/2 cups bread flour, whole wheat flour, honey, butter and salt to yeast mixture; stir until well blended. Add 1/4 cup bread flour; stir until a soft dough forms.

Turn dough out onto a floured surface. Knead until smooth and elastic (about
8 minutes). Add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

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 size. (Press two fingers into dough. If indention remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Preheat oven to 425 degrees.

Coat 12 muffin cups with cooking spray/ Divide dough into 12 equal
portions. Working with 1 portion at a time. divide each portion into three
pieces; shape each piece into a ball (cover remaining dough to prevent it from drying).

Place 3 balls into each muffin cup. Cover and let rise 25 minutes or until doubled in size. Uncover rolls, combine 1 tablespoon water and egg; brush over rolls.

Bake at 425 degrees for 12 minutes or until lightly browned. Serve warm.

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12 servings (1 roll each); Calories 152 (18% from
fat); Fat 3g ;
Protein
5.1g; Carbohydrates 27.3g; Fiber 2g; Cholesterol 24mg;
Iron 1.5g;
Sodium
206mg; Calcium 4mg

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