Herb and wheat cloverleaf rolls

1 Servings

Ingredients

Quantity Ingredient
4¾ cup All-purpose flour, (4 3/4 to 5 1/4)
⅓ cup Wheat germ
⅓ cup Sugar
2 packs FLEISCHMANN'S RapidRise Yeast
2 teaspoons SPICE ISLANDS Fines Herbes*
1½ teaspoon Salt
½ teaspoon SPICE ISLANDS Onion Powder
¾ cup Water
¾ cup Milk
¼ cup Butter or margarine, cut into pieces
2 Eggs
1 tablespoon Water

Directions

In large bowl, combine 1½ cups flour, wheat germ, sugar, undissolved yeast, fines herbes, salt, and onion powder. Heat ¾ cup water, milk, and butter until very warm (120¡ to 130¡F); stir into dry ingredients. ÊÊ Stir in 1 egg and enough remaining flour to make soft dough. Knead on ÊÊ 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 ½-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 400¡F for 12 to 15 minutes or until done. Remove from cups; let cool on wire racks.

*Or use ½ teaspoon each: SPICE ISLANDS Thyme (leaves), Oregano (leaves), Sweet Basil, and Marjoram.

NOTES : Fleischmann's Yeast Web Site - Makes 1 ½ dozen rolls.

Posted to EAT-L Digest by Dot McChesney <jrjet@...> on Jul 9, 1997

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