Friday, February 27, 2009

Harvest Clover Rolls

Fresh dinner rolls for the table are not so difficult as some might think. This recipe makes a light, flavorful, very slightly sweet dinner roll that looks pretty, too.

1 1/4 cups warm water

2 ½ tablespoons dry yeast

1/4 cup honey

1 ½ tsp salt

1 ½ - 1 3/4 cups of whole wheat flour

1 ½ - 1 3/4 cups of white flour

(You will also need a muffin tin for 12 muffins)

Combine warm (but not hot) water, yeast, and honey in a large, warm bowl and allow to proof for five minutes. You should see bubbling on the surface after five minutes. If you do not, you should start over with fresh yeast.

Add the salt and most of the flour, stirring with a spoon. Gradually add in more flour while working with the hands to make a dough that is moist but does not stick to the fingers. Knead the dough for eight full minutes by hand, or if you have a machine kneader, allow it to work the dough for five minutes. Allow the dough to rise in the bowl, covered, in a warm place, for about 40 minutes until double in size.

When dough has doubled, reheat oven to 350 degrees Fahrenheit. Grease a 12 part muffin tin. Punch down and divide into two roughly equal parts, and each part half again. Each quarter of the dough will now make three rolls. Divide a quarter into three parts, and working with one part, divide again into three. Roll each smallest part into a ball and place three balls into one section of a greased muffin tin.

When all rolls are prepared, cover and allow to rise in a warm place until double, about 25 minutes. Bake at 350 degrees Fahrenheit for about 20 minutes until lightly brown. To serve, place a clean tea towel in a basket or large bowl. Place the rolls on the towel and then fold in the corners. This will help the rolls to stay warm at the table. By CD Mohatta

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