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Whole Wheat Cloverleaf Dinner Rolls with Wheat Germ

Whole Wheat Cloverleaf Dinner Rolls with Wheat Germ

Nutrition Facts

Serving Size: 1 roll (52g)
Servings Per Recipe: 18
Amount Per Serving:
Calories 160
Calories From Fat 60
  • % Daily Value
  • Total Fat 7g 11%
  • Saturated Fat 2g 10%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3.5g
  • Cholesterol 15mg 5%
  • Sodium 140mg 6%
  • Potassium 95mg 3%
  • Total Carbohydrate 20g 7%
  • Dietary Fiber 3g 12%
  • Sugars 4g
  • Protein 5g
  • Vitamin A 2% Vitamin C 0%
  • Calcium 2% Iron 6%
  • Vitamin E 10% Thiamin 8%
  • Folate 10% Phosphorus 6%
  • Magnesium 4% Zinc 6%

Perfect for your holiday table or Sunday dinner, these rolls are fun to make and fun to eat — they’re even good for you!

Makes 18 rolls

3 tablespoons warm water (105°-115° F)

1/4-ounce package active dry yeast (2 1/2 teaspoons)

3 tablespoons honey, divided

3 tablespoons unsalted butter

5 tablespoons olive oil, divided, plus additional for greasing the bowl

1 cup fat-free milk

1 cup Kretschmer Original Toasted Wheat Germ

2 1/2 cups white whole wheat flour, plus additional for kneading dough

1 teaspoon salt

1 large egg, lightly beaten

Stir together warm water, yeast and 1 tablespoon honey in small bowl until yeast is dissolved; let stand until foamy, about 5 minutes.

In large mixing bowl, combine wheat germ, white whole wheat flour and salt with a rubber spatula. Mix in yeast mixture and butter mixture just until combined and a moist, sticky dough forms. Turn dough out onto a lightly floured surface and knead, using additional white whole wheat flour as needed, until dough is smooth and elastic, about 10 minutes. Form 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 dough doubles in size, about 1 hour.

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

Turn out 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 muffin cups loosely with a kitchen towel and allow the rolls to rise until almost doubled in bulk, 30 to 40 minutes.

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

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