CLOVERLEAF DINNER ROLLS

HANDS-ON TIME 15 minutes
TOTAL TIME 2¾ hours
MAKES 20 rolls

INGREDIENTS:

• 1 batch Whole Wheat or Soft Dinner Roll
• 1 batch Whole Wheat or Soft Dinner Roll Dough (page 310)
• 1 egg yolk

DIRECTIONS:

1. Punch down dough. Turn out onto lightly floured surface; divide into 20 pieces.
2. Divide each into 3 pieces; shape each into smooth ball, pulling down edge and pinching together underneath.
3. Place 3 balls in each of 20 greased muffin cups.
4. Cover with tea towel; let rise in warm draft-free place until doubled in bulk, about 1 hour.
5. Whisk egg yolk with 2 tsp water; brush over rolls.
6. Bake in 375°F (190°C) oven until golden and rolls sound hollow when tapped on bottoms, about 25 minutes.
7. Let cool in pan on rack for 10 minutes; transfer to rack and let cool.

NUTRITIONAL INFORMATION, PER ROLL:

• about 143 cal
• 4 g protein
• 3 g total fat (2 g sat. fat)
• 24 g carb
• 1 g fibre
• 27 mg cholesterol
• 142 mg sodium
• 66 mg potassium
• % RDI: 2% calcium, 10% iron, 4% vit A, 32% folate