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Posted October 22, 2008 | comments Leave a comment

Caraway Cloverleaf Rolls

2 pkgs. (1/4 oz. ea.) active dry yeast
1 ½ c. warm water
1 c. whole wheat flour
½ c. sugar
½ c. vegetable oil
2 tsp. caraway seeds
1 ½ tsp. salt
3 ½ - 4 c. flour

In a mixing bowl, dissolve yeast in warm water. Add whole wheat flour, sugar, oil, caraway seeds, salt and 2 c. flour. Beat until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down, divide in half, then divide each half into 36 pieces. Shape into balls and place 3 balls each in greased muffin pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 15-18 minutes or until golden brown. Yield: 2 dozen

Elaine R. Burke
Front Royal

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