The following recipe comes from the Fleischmann's site. I've made it
several times, always shaping the rolls as buns instead of cloverleafs.
Recently I made them at someone's rental condo which had limited bottled
herbs and used the bottle of Italian Seasoning for the Fines Herbes. I
like the little bit of added fiber in these rolls.
Kathleen
* Exported from MasterCook *
Herb and Wheat Cloverleaf Rolls
Recipe By : Fleischmann's Yeast web site: www.breadworld.com. 11/96
Serving Size : 18 Preparation Time :0:00
Categories : Rolls Vegetable & Herb Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 3/4 cups all-purpose flour -- (4 3/4 to 5 1/4)
1/3 cup wheat germ
1/3 cup sugar
2 packages FLEISCHMANN'S RapidRise Yeast
2 teaspoons Fines Herbes
1 1/2 teaspoons salt
1/2 teaspoon onion powder
3/4 cup water
3/4 cup milk
1/4 cup butter or margarine -- cut into pieces
2 large eggs
1 tablespoon water
In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved
yeast, fines herbes, salt, and onion powder. Heat 3/4 cup water, milk, and
butter until very warm (120 to 130F); stir into dry ingredients. Stir in
1 egg and enough remaining flour to make soft dough. Knead on lightly
floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let
rest on floured surface 10 minutes.
Divide dough into 18 equal pieces. Divide each again into 3 equal
pieces; roll into smooth balls. Place 3 balls in each section of 18 greased
2 1/2-inch muffin pan cups. Cover; let rise in warm, draft-free place until
doubled in size, about 30 to 45 minutes.
Beat remaining egg with 1 tablespoon water; brush on rolls. Bake at
400F for 12 to 15 minutes or until done. Remove from cups; let cool on
wire racks.
*Or use 1/2 teaspoon each: Thyme (leaves), Oregano (leaves), Sweet Basil,
and Marjoram.
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