ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cloverleaf Rolls with Stone-Ground Wheat Bread Dough

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

Ingredients

Nutrition 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

How to Make It

  1. 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.

Cooking Light Light Cooking for Two