Cornmeal Cloverleaf Rolls Recipe

Name: Cornmeal Cloverleaf Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 package dry yeast (about 2 1/4 teaspoons); 1 tablespoon sugar; 1/4 cup warm water (100u00b0 to 110u00b0); 1 1/2 cups 2% reduced-fat milk; 4 1/3 cups all-purpose flour, divided; 1/3 cup cornmeal; 3 tablespoons butter or stick margarine, melted; 1 1/4 teaspoons salt; Cooking spray; 1 large egg white, lightly beaten; 1 tablespoon water; 1 teaspoon cornmeal

Servings: persons

1 package dry yeast (about 2 1/4 teaspoons)
1 tablespoon sugar
1/4 cup warm water (100u00b0 to 110u00b0)
1 1/2 cups 2% reduced-fat milk
4 1/3 cups all-purpose flour, divided
1/3 cup cornmeal
3 tablespoons butter or stick margarine, melted
1 1/4 teaspoons salt
Cooking spray
1 large egg white, lightly beaten
1 tablespoon water
1 teaspoon cornmeal

1
Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in milk. Lightly spoon flour into dry measuring cups; level with a knife. Add 4 cups flour, 1/3 cup cornmeal, butter, and salt to yeast mixture; beat at medium speed of a mixer until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
2
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in size. (Press 2 fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes. Divide into 18 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), divide each portion into 3 pieces; shape each piece into a ball. Coat muffin pans with cooking spray; place 3 dough balls in each muffin cup. Cover and let rise 10 minutes or until doubled in size.
3
Preheat oven to 350u00b0.
4
Uncover rolls. Combine egg white and 1 tablespoon water; brush over rolls. Sprinkle with 1 teaspoon cornmeal. Bake at 350u00b0 for 25 minutes or until golden brown. Remove from pan; serve warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 package dry yeast (about 2 1/4 teaspoons), 1 tablespoon sugar, 1/4 cup warm water (100u00b0 to 110u00b0), 1 1/2 cups 2% reduced-fat milk, and more.

Yes, Cornmeal Cloverleaf Rolls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cornmeal Cloverleaf Rolls

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