Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenBread - Rolls - Cloverleaf Honey-wheat Rolls
Famous Authors (View All Authors)
Bread - Rolls -  Cloverleaf Honey-wheat Rolls Post by :Paul.V Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1128

Click below to download : Bread - Rolls - Cloverleaf Honey-wheat Rolls (Format : PDF)

Bread - Rolls - Cloverleaf Honey-wheat Rolls

1 package dry yeast (about 2 1/2 teaspoons)
1 cup warm water (100 to 110 degrees)
2 cups bread flour, divided
1 cup whole wheat flour
3 tablespoons honey
2 1/2 tablespoons butter, melted
1 teaspoon salt
cooking spray
1 tablespoon water
1 large egg


Dissolve yeast in 1 cup warm water in large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 1 1/2 cups bread flour, whole wheat flour, honey, butter, and salt to yeast mixture; stir until well blended. Add 1/4 cup bread flour; stir until a soft dough forms.

Turn dough out on to a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If
indention remains, the dough has risen enough.) Punch dough down, cover and let rest 5 minutes.

Preheat oven to 425 degrees.

Coat 12 muffins cups with cooking spray. Divide dough into 12 equal portions. Working with 1 portion at a time, divide each portion into 3 pieces; shape each into a ball (cover remaining dough to prevent it from
drying). Place 3 balls in each muffin cup. Cover and let rise 25 minutes or until doubled in size.

Uncover dough. Combine 1 tablespoon water and egg; brush over rolls. Bake at 425 for 12 minutes or until lightly browned. Serve warm.

12 rolls, each 152 cal, 3g fat, 5.1g pro, 27.3g carb, 2g fiber, 24mg chol, 1.5mg iron, 206mg sod, 4mg calc.

Source: Cooking Light-9/02
If you like this book please share to your friends :
NEXT BOOKS

Bread - Rolls -  Four Grain Rolls Bread - Rolls - Four Grain Rolls

Bread - Rolls -  Four Grain Rolls
2 packages 1/4 ounce each active dry yeast 1 1/2 cups lukewarm water (105° to 115 °) 1 tablespoon light brown sugar 1/3 cup nonfat dry milk powder 2 teaspoons caraway seeds 1 1/2 teaspoons salt 1 1/2 cups all-purpose flour 1 cup each whole-wheat, buckwheat, and rye flour 1 egg white, beaten with 1 teaspoon water 1 tablespoon all-purpose flour In a large bowl, combine the yeast 1/2 cup water and the sugar. Let stand for about 5 minutes or until foamy. Stir in the remaining water, milk powder, caraway seeds and salt. Mix in 1 cup of the all-purpose
PREVIOUS BOOKS

Bread - Rolls -  Butterhorn Or Parkerhouse Rolls Bread - Rolls - Butterhorn Or Parkerhouse Rolls

Bread - Rolls -  Butterhorn Or Parkerhouse Rolls
2 packages dry yeast 1 teaspooon sugar 1/4 cup lukewarm water 3/4 cup milk, lukewarm 1/2 cup (1 stick) margarine 1/2 cup sugar 1 teaspoon salt 3 eggs, well beaten 5 cups flour Dissolve yeast in lukewarm water to which 1 teaspoon sugar has been added to speed proofing. In a large mixing bowl combine warm milk, butter, sugar, and 2 cups of the flour. Beat vigorously until bubbles form on surface. Cover and let rise in warm place until sponge is light (about 30 minutes). Whip down and add remaining flour to make a smooth dough. Knead dough in
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT