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Herb Cloverleaf Rolls

RANDY MAYOR
Yield 1 1/2 dozen (serving size: 1 roll)
Rolling your dough into balls and placing them into muffin cups is half the fun of this recipe. The other half is eating the results.

Ingredients

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 2 teaspoons sugar
  • 1/4 cup warm water (105° to 115°)
  • 3/4 cup 1% low-fat milk
  • 1/2 cup evaporated skim milk
  • 4 cups bread or all-purpose flour, divided
  • 1 1/2 tablespoons stick margarine or butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 1 tablespoon water
  • 1 large egg white, lightly beaten

Nutrition Information

  • calories 119
  • caloriesfromfat 12 %
  • fat 1.6 g
  • satfat 0.3 g
  • monofat 0.5 g
  • polyfat 0.5 g
  • protein 4.4 g
  • carbohydrate 21.3 g
  • fiber 0.1 g
  • cholesterol 1 mg
  • iron 1.4 mg
  • sodium 158 mg
  • calcium 40 mg

How to Make It

  1. Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in milks. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour, margarine, and next 5 ingredients (margarine through pepper) to yeast mixture; stir until blended. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

  2. 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 10 minutes. Divide dough into 18 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), divide each portion into 3 pieces; shape each piece into a ball. Coat muffin pans with cooking spray; place 3 dough balls in each muffin cup. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.

  3. Preheat oven to 350°.

  4. Uncover dough. Combine 1 tablespoon water and egg white; brush over dough. Bake at 350° for 20 minutes. Serve warm.