Sesame Cloverleaf Rolls Recipe

Be the first to write a review

Rate recipe

I modified this recipe from one I found a few years ago. The rolls have a nice light texture. —Geri Barr, Calgary, Alberta

This recipe is:

Diabetic Friendly

[X]

Rate Sesame Cloverleaf Rolls Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Sesame Cloverleaf Rolls Recipe

Prep: 20 min. + rising Bake: 15 min.

Yield: 30 Servings

20 15 35

Ingredients

2-1/2 cups warm water (110° to 115°), divided
2 packages (1/4 ounce each) active dry yeast
1/2 teaspoon plus 1/2 cup sugar, divided
1/2 cup butter, softened
2 eggs
7 to 7-1/2 cups all-purpose flour
2 teaspoons salt
1 egg yolk
2 tablespoons cold water
2 tablespoons sesame seeds

Directions

In a small bowl, combine 1/2 cup warm water, yeast and 1/2 teaspoon sugar; let stand for 5 minutes. In a large bowl, cream butter and remaining sugar. Beat in eggs. Add 4 cups flour, salt and remaining warm water; beat until smooth. Beat in yeast mixture. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into six portions. Divide each portion into five pieces. Divide each piece into three balls. Place three balls in each greased muffin cup. Cover and let rise until doubled, about 1 hour.
Beat egg yolk and cold water; brush over dough. Sprinkle with sesame seeds. Bake at 350° for 15-20 minutes or until golden brown. Remove to wire racks. Yield: 2-1/2 dozen.

Nutritional Facts 1 roll equals 157 calories, 4 g fat (2 g saturated fat), 29 mg cholesterol, 194 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Sesame Cloverleaf Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p58