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Triple-Tasty Cloverleaf Rolls

Three types of dough—white, wheat and cornmeal—dress up everyday cloverleaf rolls. Pass a basket for an eye-catching addition to the table.—Kristina Vanni, North Hollywood, California
  • Total Time
    Prep: 40 min. + rising Bake: 15 min.
  • Makes
    2 dozen


  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 1/2 cup sugar
  • 1/4 cup canola oil
  • 2 eggs, lightly beaten
  • 1-1/2 teaspoons salt
  • 4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup yellow cornmeal
  • 1/4 cup butter, melted


  • In a large bowl, dissolve yeast in warm water. Add sugar, oil, eggs, salt and 3 cups all-purpose flour. Beat on medium speed for 3 minutes. Divide dough into three portions; place in separate bowls. Add remaining all-purpose flour to one bowl, whole wheat flour to another bowl and the cornmeal to last bowl.
  • Turn each portion onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place each portion in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Divide each portion of dough into 24 pieces. Shape each into a ball. Place one of each of the balls in greased muffin cups; brush with butter. Cover and let rise until doubled, about 30 minutes.
  • Preheat oven to 375°. Bake 15-18 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts
1 each: 170 calories, 5g fat (3g saturated fat), 28mg cholesterol, 181mg sodium, 28g carbohydrate (5g sugars, 2g fiber), 4g protein.

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