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Cornmeal Cloverleaf Rolls




Source of Recipe


“Cooking Light” – Internet
Yield: 1-1/2 dozen

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

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, margarine, 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).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), 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.

Preheat oven to 350 degrees. 4. Uncover rolls. Combine egg white and 1 tablespoon water; brush over rolls. Sprinkle with 1 teaspoon cornmeal. Bake at 350 degrees for 25 minutes or until golden brown. Remove from pan; serve warm

1 roll equals: Calories 152 (16% from fat); Fat 2.7g (Sat 1.5g, mono 0.7g, poly 0.2g); Protein 4.4g; Carbohydrate 26.9g; Fiber 1.1g; Cholesterol 7mg; Sodium 196mg