Cloverleaf Rye Rolls

Recipe Ingredients

4 cups	250g / 8.8oz	All-purpose flour
2		Active dry yeast
1/4 cup	49g / 1.7oz	Sugar
1 teaspoon	5ml	Salt
2 cups	474ml	Water
2 tablespoons	30ml	Shortening
2 cups	125g / 4.4oz	Rye flour
		Margarine - melted

Recipe Instructions

In a large mixing bowl stir together 2 3/4 cups of the all-purpose flour, the yeast, sugar and salt. Set aside.

In a small saucepan heat and stir water and shortening until warm (120 degrees to 130 degrees) and shortening is almost melted. Add shortening mixture to flour mixture. Beat with electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a spoon, stir in rye flour and as much remaining all-purpose flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape into a ball. Place in greased bowl; turn once. Cover; let rise in warm place until double (about 1 hour).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Lightly grease 24 muffin cups. Divide each half of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 balls in each cup, smooth side up. Cover; let rise in a warm place until double (about 30 minutes).

Bake in a 375 degrees oven for 15 to 18 minutes or until golden. If desired, brush with melted butter. Remove from pans; cool on a wire rack or serve warm.

Source:
Better Homes And Gardens Magazine - Dec, 1992 issue

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