Caraway Cloverleaf Rolls Recipe
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 2 teaspoons caraway seeds
- 1-1/2 teaspoons salt
- 3-1/2 to 4 cups all-purpose flour
- 1. In a large bowl, dissolve yeast in water. Add whole wheat flour, sugar, oil, caraway, salt and 2 cups all-purpose flour; beat until smooth. Add enough of the remaining all-purpose flour to form a soft dough.
- 2. 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.
- 3. Punch dough down. Turn onto a lightly floured surface. Divide in half, then divide each half into 36 pieces. Shape into balls; place three balls each in greased muffin cups. Cover and let rise until doubled, about 30 minutes.
- 4. Bake at 375° for 15-18 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
1 each: 141 calories, 5g fat (1g saturated fat), 0mg cholesterol, 148mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 3g protein
Reviews for Caraway Cloverleaf Rolls
"Wonderful rolls! My grandson has allergies to dairy and eggs and this recipe contains neither. I baked these for Thanksgiving and everyone loved them. I did change it up a bit though; wasn't sure if the toddlers would like the seeds. I didn't have any whole wheat flour so I used bread flour, omitted the caraway seeds and added 1/2 tsp. dill weed, 1/2 tsp. dried basil, and 1/2 tsp. chopped fresh rosemary. I'm sure I'll be baking these again."