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Sesame Cloverleaf Rolls

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

30 ServingsPrep: 20 min. + rising Bake: 15 min.

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

2 of 2

Sesame Cloverleaf Rolls (continued)

Directions (continued)

seeds. Bake at 350° for 15-20 minutes or until golden brown.
Remove to wire racks. Yield: 2-1/2 dozen.

Nutrition 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.