Herb Cloverleaf Rolls

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.

Yield: 1 1/2 dozen (serving size: 1 roll)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 119
  • Calories from fat: 12%
  • Fat: 1.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.4g
  • Carbohydrate: 21.3g
  • Fiber: 0.1g
  • Cholesterol: 1mg
  • Iron: 1.4mg
  • Sodium: 158mg
  • Calcium: 40mg

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

Preparation

  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.
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