Cloverleaf Rolls

  1. In small bowl, combine hot water, sugar, salt and margarine. Cool to lukewarm.
  2. Measure warm water into a large warm bowl. Sprinkle in yeast; stir until dissolved.
  3. Add first mixture, beaten egg and 2 1/2 cups flour; beat until smooth.
  4. Stir in enough additional flour to make a soft dough.
  5. Turn out onto lightly floured board.
  6. Knead until smooth and elastic, about 8 to 10 minutes.
  7. Place dough in greased bowl, turning to grease top. Cover tightly with aluminum foil.
  8. Refrigerate at least 2 hours or overnight.
  9. Punch dough down and turn out onto lightly floured board.
  10. Divide in half.
  11. Form each half into a 12-inch long roll. Cut rolls into 12 (1-inch) pieces.
  12. Divide pieces into thirds; shape into smooth balls.
  13. Place 3 balls in each greased 2 1/2 x 1 1/4-inch muffin cup.
  14. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour and 20 minutes.
  15. Mix egg and milk; brush cloverleafs.
  16. Sprinkle rolls with seeds.
  17. Bake at 375u0b0 for 15 to 20 minutes.
  18. Cool on rack.
  19. Makes 2 dozen.

hot water, sugar, salt, margarine, warm water, active dry yeast, egg, flour, egg, milk, sesame

Taken from www.cookbooks.com/Recipe-Details.aspx?id=908173 (may not work)

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