Herb and Wheat Cloverleaf Rolls

Herb and Wheat Cloverleaf Rolls

Print Recipe

Yield

1-1/2 dozen rolls

Difficulty

Intermediate

Prep Time

0:40

Bake Time

10 to 13 minutes

Chill Time

2 to 24 hours

Rise Time

30 to 45 minutes

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Ingredients

4-1/2 to 5 cups all-purpose flour
1/3 cup wheat germ
1/3 cup sugar
2 envelopes Fleischmann’s^® RapidRise^® Instant Yeast
2 teaspoons Italian herb seasoning
1-1/2 teaspoons salt
1/2 teaspoon onion powder
3/4 cup water
3/4 cup milk
1/4 cup butter OR margarine, cut into pieces
2 eggs
1 tablespoon water

Directions

Combine 1-1/2 cups flour, wheat germ, sugar, undissolved yeast, Italian herb seasoning, salt and onion powder in a large bowl. Heat 3/4 cup water, milk and butter until very warm (120 to 130^°F); stir into flour mixture. Stir in 1 egg and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes OR cover tightly with plastic wrap sprayed with cooking spray and refrigerate 2 to 24 hours.
Divide dough into 18 equal pieces. Divide each again into 3 equal pieces; roll into smooth balls. Place 3 balls in each section of 18 greased 2-1/2-inch muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Beat remaining egg with 1 tablespoon water; brush on rolls. Bake at 400^°F for 10 to 13 minutes or until done. Remove from cups; let cool on wire racks.

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