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3-Way Cloverleaf Rolls
Submitted by: Kristina, "The Budget Diva"
Each cloverleaf roll contails balls of three different doughs: white, whole wheat, and cornmeal, for a triple-treat.
Ingredients
- 1 package active dry yeast
- 1 1/2 cups warm water (105-115 degrees)
- 1/2 cup granulated sugar
- 1/4 cup solid vegetable shortening, melted
- 2 eggs, beaten
- 1 1/2 teaspoons salt
- 3 1/2 cups all-purpose flour (plus some for kneading)
- 1 cup whole wheat flour
- 1 cup yellow cornmeal
- Melted butter for brushing on top
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Method
In a large bowl, dissolve yeast in warm water. Stir in sugar, shortening, eggs and salt. Stir in 2 1/2 cups of the flour, or enough to make a soft--not stiff--dough, mixing well. Divide dough into thirds and place in 3 separate bowls. Into one bowl stir in 3/4 to 1 cup of the remaining flour. Into the second bowl, stir in the whole wheat flour, and to the third bowl, stir in the cornmeal. Each dough must be kneaded individually 7-8 minutes, or until smooth and elastic, adding additional flour as needed. The important thing to remember is not to add too much additional flour. You don't want a dough that is too stiff. Place each kneaded dough into 3 greased bowls; cover with a tea towel. Let rise until doubled, about 1 hour. Shape each portion of dough into 24 balls. Place one ball of EACH dough into EACH greased, 2 1/2-inch muffin cup. Brush tops with melted butter. Cover and let rise until nearly double, 3/4 to 1 hour. Heat oven to 400 degrees and bake 12-15 minutes or until golden.
Notes: These are my favorite rolls for Thanksgiving. Each bite of roll has a section of white, whole wheat and cornmeal. They are a nice change from all white rolls. When I was a child, I used to help my Mom roll the little balls of dough. These rolls were one of the first yeast breads I learned to make.
Number of Servings: 24 rolls
Submitted by: Kristina, "The Budget Diva" ( See all of Kristina, "The Budget Diva" Recipes )
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