Flaxseed Cloverleaf Rolls
Makes 16 rolls
2-1 / 4 to 2-1 / 2 cups all-purpose flour
1-1 / 4 cups whole wheat flour
1 / 2 cup milled flaxseed*
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 / 2 cup water
1 / 2 cup milk
3 tablespoons honey
1 tablespoon butter or margarine
1 large egg
1 tablespoon butter or margarine, melted
In large bowl, combine 1 cup all-purpose flour, whole wheat flour, milled flaxseed, undissolved yeast, and salt. Heat water, milk, honey, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 / 2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 16 equal pieces. Divide each again into 3 equal pieces; roll into balls. Place 3 balls in each section of greased 2-1 / 2-inch muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350oF for 15 to 20 minutes or until done. Remove from pan; cool on wire rack. Brush with melted butter.
* Flaxseed may be milled in a food blender or a coffee grinder.
Serving size: 1 roll
Serving weight: 2 ounces (57 g)
Calories 160; Total fat 4 g; Saturated fat 1 g;
Cholesterol 20 mg; Sodium 170 mg; Carbohydrates 27g;
Dietary fiber 2 g (1 g / oz); Sugars 4 g; Protein 5 g