Whole-Wheat Cloverleaf Rolls

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1 dozen (serving size: 1 roll).


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2 tablespoons sugar, divided
1 package dry yeast
1/4 cup warm water (105° to 115°)
1 1/2 cups all-purpose flour, divided
1 cup whole-wheat flour
1/2 teaspoon salt
1/4 cup warm 1% low-fat milk (105° to 115°)
1 tablespoon vegetable oil
1 egg
Vegetable cooking spray
1 tablespoon 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°), 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° for 15 minutes or until browned. Remove from pans, and serve warm.

Created date

December 2006

Nutritional Information

Calories 128
Caloriesfromfat 21 %
Fat 3 g
Satfat 0.6 g
Monofat 1.5 g
Polyfat 0.6 g
Protein 3.9 g
Carbohydrate 21.8 g
Fiber 1.8 g
Cholesterol 19 mg
Iron 1.3 mg
Sodium 118 mg
Calcium 16 mg