Fragrant Cloverleaf Rolls
Makes 1-1/2 dozen rolls.
4 to 4-1/2 cups all-purpose flour
1/4 cup sugar
2 envelopes Fleischmann's® Active Dry OR RapidRise Yeast
1-1/2 teaspoons salt
3/4 cup milk
1/2 cup water
1/3 cup butter or margarine, cut up
1 large egg
1/3 cup butter or margarine, melted
2 teaspoons Italian herb seasoning or fines herbes
1/2 teaspoon onion powder
To make dough: In large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120 to 130oF). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Grease top; cover tightly and refrigerate 2 to 24 hours.
Remove dough from refrigerator; punch down. Turn dough out onto lightly floured surface. Divide dough into 18 equal pieces; divide each again into 3 pieces. Roll into smooth balls. Place three balls in each section of 18 greased muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
To bake: In small bowl, combine herb butter ingredients; brush on rolls. Bake at 375oF for 15 to 20 minutes or until done. Remove from pans; cool on wire racks.
Serving size: 1 roll
calories 191; total fat 8g; saturated fat 4g;
cholesterol 31mg; sodium 273mg; total carbohydrate 26g; dietary fiber 1g; protein 4g