What Did You Bake Today: Cloverleaf Rolls

Welcome to another “What Did You Bake Today” Friday. This week, I made a trip to my new local library. I have been without a library for the last two years and the first thing I wanted to do was stand in the nonfiction section and just touch the books. Crazy, but you don’t realize what you are missing until it’s gone. Libraries are like that. Anyway, long story short, I checked out a few cookbooks. This recipe is a variation of a Taste of Home Country Cooking recipe published in 2000.

Cloverleaf Rolls:
2 Tbls yeast
1 1/2 cups warm water
1 cup whole wheat flour
1/4 cup sugar
1/2 cup oil
2 tsp salt
3 1/2 – 4 cups all-purpose flour
In a mixing bowl, dissolve yeast in water. Add whole wheat flour, sugar, oil, salt and 2 cups all-purpose flour; beat until smooth. Add enough of the remaining flour to form a soft dough. Knead (or use the mixer) until elastic and smooth. Cover and let rise until double in size (about an hour, unless the room is really warm, then it will take less time). Punch down, divide in half. Divide each half into 36 pieces. Shape into balls; place 3 balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes. Bake 375 degrees for 15 minutes or until golden brown. Makes about 24.