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Whole Wheat Cloverleaf Dinner Rolls with Wheat Germ

Whole Wheat Cloverleaf Dinner Rolls with Wheat Germ

Stir together the warm water, yeast, and 1 tablespoon of the honey in a small bowl until the yeast dissolves; let stand until foamy, about 5 minutes.

Mix together the remaining 2 tablespoons honey, 3 tablespoons of the olive oil, and butter in a separate bowl.

In a large mixing bowl, combine the flour, wheat germ, and salt with a rubber spatula. Mix in the yeast mixture and butter mixture just until combined and a moist, sticky dough forms. Turn the dough out onto a lightly floured surface and knead, using additional flour as needed, until the dough is smooth and elastic, about 10 minutes. Form the dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap and place in a draft-free place at room temperature until the dough doubles in size, about 1 hour.

Coat 18 muffin cups with the remaining 2 tablespoons of olive oil.

Turn out the dough onto a hard surface and divide evenly into thirds. Roll each piece of dough into an 18-inch long rope. Using a sharp knife, cut each rope crosswise into 18 1-inch pieces, rolling each piece into a ball. Place 3 balls side-by-side into each greased muffin cup forming a triangle. Cover the muffin cups loosely with a kitchen towel and allow the rolls to rise until almost doubled in bulk, 30 to 40 minutes.

While the rolls rise, put an oven rack in middle position and preheat the oven to 400 degrees F. Just before baking, brush the rolls lightly with egg. Bake until golden, about 12 minutes.


Herb and Wheat Cloverleaf Rolls

1. In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved yeast, fines herbes, salt, and onion powder.

2. Heat 3/4 cup water, milk, and butter until very warm (120F to 130F) stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough.

3. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover let rest on floured surface 10 minutes.

4. Divide dough into 18 equal pieces. Divide each again into 3 equal pieces roll into smooth balls.

5. 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.

6. Beat remaining egg with 1 tablespoon water brush on rolls.

7. Bake at 400F for 12 to 15 minutes or until done. Remove from cups let cool on wire racks. *Or use 1/2 teaspoon each: SPICE ISLANDS Thyme (leaves), Oregano (leaves), Sweet Basil, and Marjoram. NOTES : Fleischmann's Yeast Web Site - Makes 1 1/2 dozen rolls.


Herb and Wheat Cloverleaf Rolls

1. In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved yeast, fines herbes, salt, and onion powder.

2. Heat 3/4 cup water, milk, and butter until very warm (120F to 130F) stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough.

3. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover let rest on floured surface 10 minutes.

4. Divide dough into 18 equal pieces. Divide each again into 3 equal pieces roll into smooth balls.

5. 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.

6. Beat remaining egg with 1 tablespoon water brush on rolls.

7. Bake at 400F for 12 to 15 minutes or until done. Remove from cups let cool on wire racks. *Or use 1/2 teaspoon each: SPICE ISLANDS Thyme (leaves), Oregano (leaves), Sweet Basil, and Marjoram. NOTES : Fleischmann's Yeast Web Site - Makes 1 1/2 dozen rolls.


Herb and Wheat Cloverleaf Rolls

1. In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved yeast, fines herbes, salt, and onion powder.

2. Heat 3/4 cup water, milk, and butter until very warm (120F to 130F) stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough.

3. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover let rest on floured surface 10 minutes.

4. Divide dough into 18 equal pieces. Divide each again into 3 equal pieces roll into smooth balls.

5. 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.

6. Beat remaining egg with 1 tablespoon water brush on rolls.

7. Bake at 400F for 12 to 15 minutes or until done. Remove from cups let cool on wire racks. *Or use 1/2 teaspoon each: SPICE ISLANDS Thyme (leaves), Oregano (leaves), Sweet Basil, and Marjoram. NOTES : Fleischmann's Yeast Web Site - Makes 1 1/2 dozen rolls.


Herb and Wheat Cloverleaf Rolls

1. In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved yeast, fines herbes, salt, and onion powder.

2. Heat 3/4 cup water, milk, and butter until very warm (120F to 130F) stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough.

3. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover let rest on floured surface 10 minutes.

4. Divide dough into 18 equal pieces. Divide each again into 3 equal pieces roll into smooth balls.

5. 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.

6. Beat remaining egg with 1 tablespoon water brush on rolls.

7. Bake at 400F for 12 to 15 minutes or until done. Remove from cups let cool on wire racks. *Or use 1/2 teaspoon each: SPICE ISLANDS Thyme (leaves), Oregano (leaves), Sweet Basil, and Marjoram. NOTES : Fleischmann's Yeast Web Site - Makes 1 1/2 dozen rolls.


Herb and Wheat Cloverleaf Rolls

1. In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved yeast, fines herbes, salt, and onion powder.

2. Heat 3/4 cup water, milk, and butter until very warm (120F to 130F) stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough.

3. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover let rest on floured surface 10 minutes.

4. Divide dough into 18 equal pieces. Divide each again into 3 equal pieces roll into smooth balls.

5. 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.

6. Beat remaining egg with 1 tablespoon water brush on rolls.

7. Bake at 400F for 12 to 15 minutes or until done. Remove from cups let cool on wire racks. *Or use 1/2 teaspoon each: SPICE ISLANDS Thyme (leaves), Oregano (leaves), Sweet Basil, and Marjoram. NOTES : Fleischmann's Yeast Web Site - Makes 1 1/2 dozen rolls.


Herb and Wheat Cloverleaf Rolls

1. In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved yeast, fines herbes, salt, and onion powder.

2. Heat 3/4 cup water, milk, and butter until very warm (120F to 130F) stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough.

3. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover let rest on floured surface 10 minutes.

4. Divide dough into 18 equal pieces. Divide each again into 3 equal pieces roll into smooth balls.

5. 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.

6. Beat remaining egg with 1 tablespoon water brush on rolls.

7. Bake at 400F for 12 to 15 minutes or until done. Remove from cups let cool on wire racks. *Or use 1/2 teaspoon each: SPICE ISLANDS Thyme (leaves), Oregano (leaves), Sweet Basil, and Marjoram. NOTES : Fleischmann's Yeast Web Site - Makes 1 1/2 dozen rolls.


Herb and Wheat Cloverleaf Rolls

1. In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved yeast, fines herbes, salt, and onion powder.

2. Heat 3/4 cup water, milk, and butter until very warm (120F to 130F) stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough.

3. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover let rest on floured surface 10 minutes.

4. Divide dough into 18 equal pieces. Divide each again into 3 equal pieces roll into smooth balls.

5. 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.

6. Beat remaining egg with 1 tablespoon water brush on rolls.

7. Bake at 400F for 12 to 15 minutes or until done. Remove from cups let cool on wire racks. *Or use 1/2 teaspoon each: SPICE ISLANDS Thyme (leaves), Oregano (leaves), Sweet Basil, and Marjoram. NOTES : Fleischmann's Yeast Web Site - Makes 1 1/2 dozen rolls.


Herb and Wheat Cloverleaf Rolls

1. In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved yeast, fines herbes, salt, and onion powder.

2. Heat 3/4 cup water, milk, and butter until very warm (120F to 130F) stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough.

3. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover let rest on floured surface 10 minutes.

4. Divide dough into 18 equal pieces. Divide each again into 3 equal pieces roll into smooth balls.

5. 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.

6. Beat remaining egg with 1 tablespoon water brush on rolls.

7. Bake at 400F for 12 to 15 minutes or until done. Remove from cups let cool on wire racks. *Or use 1/2 teaspoon each: SPICE ISLANDS Thyme (leaves), Oregano (leaves), Sweet Basil, and Marjoram. NOTES : Fleischmann's Yeast Web Site - Makes 1 1/2 dozen rolls.


Herb and Wheat Cloverleaf Rolls

1. In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved yeast, fines herbes, salt, and onion powder.

2. Heat 3/4 cup water, milk, and butter until very warm (120F to 130F) stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough.

3. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover let rest on floured surface 10 minutes.

4. Divide dough into 18 equal pieces. Divide each again into 3 equal pieces roll into smooth balls.

5. 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.

6. Beat remaining egg with 1 tablespoon water brush on rolls.

7. Bake at 400F for 12 to 15 minutes or until done. Remove from cups let cool on wire racks. *Or use 1/2 teaspoon each: SPICE ISLANDS Thyme (leaves), Oregano (leaves), Sweet Basil, and Marjoram. NOTES : Fleischmann's Yeast Web Site - Makes 1 1/2 dozen rolls.


Herb and Wheat Cloverleaf Rolls

1. In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved yeast, fines herbes, salt, and onion powder.

2. Heat 3/4 cup water, milk, and butter until very warm (120F to 130F) stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough.

3. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover let rest on floured surface 10 minutes.

4. Divide dough into 18 equal pieces. Divide each again into 3 equal pieces roll into smooth balls.

5. 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.

6. Beat remaining egg with 1 tablespoon water brush on rolls.

7. Bake at 400F for 12 to 15 minutes or until done. Remove from cups let cool on wire racks. *Or use 1/2 teaspoon each: SPICE ISLANDS Thyme (leaves), Oregano (leaves), Sweet Basil, and Marjoram. NOTES : Fleischmann's Yeast Web Site - Makes 1 1/2 dozen rolls.