Cloverleaf Rolls with Stone-Ground Wheat Bread Dough

Oxmoor House
4 rolls.S2Stone-Ground Wheat Bread DoughI12 1/4 cups unbleached all-purpose flour, divide


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Butter-flavored vegetable cooking spray
1 egg white
1 tablespoon cold water


Divide Stone-Ground Wheat Bread Dough into 12 equal portions; shape each into a ball. Coat 4 muffin pan cups with cooking spray; place 3 balls in each cup. Cover and let rise in a warm place (85°), free from drafts, 25 minutes or until doubled in bulk. Combine egg white and water, stirring well. Brush rolls with egg white mixture, and bake at 350° for 20 minutes or until lightly browned.

Created date

August 2009

Nutritional Information

Calories 123
Caloriesfromfat 17 %
Fat 2.3 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.3 g
Carbohydrate 21.9 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 164 mg
Calcium 0.0 mg