Nutritional Info

Nutrition Facts

Serving Size 1 (57g)

Calories 156
Calories from Fat 91 (58%)
Amount Per Serving %DIV
Total Fat 10.1g 16%
Saturated Fat 2.7g 14%
Monounsaturated Fat 5.4g
Polyunsaturated Fat 2g
Trans Fat 0.0g
Cholesterol 23.2mg 8%
Sodium 132.1mg 6%
Potassium 60.9mg 1%
Total Carbohydrate 7g 2%
Dietary Fiber 0.2g 1%
Sugars 3.4g
Protein 7.1g 14%

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Recipe Description
If you prefer to make this a vegan recipe, use an egg substitute and use soy milk.
Prep time
2 hr 10 min
Cook time
17 min
Ready In
2 hr 27 min

Ingredients

Serves Tool

Serves To:USMetric
2 Teaspoon(t)  all purpose flour
2 Package(pk)  yeast
2 Teaspoon(t)  all purpose flour
1/2 Cup(c)  unsweetened apple juice concentrate
1 3/4 Cup(c)  water
1 3/4 Cup(c)  water
1/2 Cup(c)  vegetable shortening
2 Teaspoon(t)  salt
4   egg whites, beaten
3 Tablespoon(T)  olive oil

Preparation

Measure 8 cups flour into a large bowl and sift four times. In a small bowl, stir together yeast and 2 teaspoons flour. Place concentrate and 1/4 cup water in a small saucepan and warm to 120° F. Pour over flour and yeast mixture, stir gently to moisten, and let stand for 10 minutes. In a 4 quart or larger saucepan, combine 1 3/4 cups water, shortening and salt. Heat mixture to 130° F, remove pan from heat, and let cool to 120° F. Add 2 cups sifted flour to water and shortening mixture and stir to count of 20. Add yeast mixture and stir to count of 20. Add 1 cup sifted flour and stir to count of 20. Add eggs and stir to count of 20. Start timing: Knead for 10 minutes in the pan, not on a floured surface, gradually adding flour until the dough is soft and not sticky to the touch (you may not need to use all the sifted flour). Make sure you work the dough until it is smooth and elastic. Leave dough in pan, cover with a towel, and let rise in a warm place for 40 to 45 minutes. Generously coat 30 muffin cups with vegetable oil or shortening. Punch down dough, leave in pan, and knead for 1 minute. Do not add flour. Roll small portions of dough in the palms of your hands to create ninety 1 inch balls. Place 3 balls in each prepared muffin cup. Cover tins with a towel and let rise in a warm place for 45 minutes. Preheat oven to 375° F. Bake about 17 minutes, or until lightly golden. Remove tins from oven and turn out rolls onto a wire rack to cool. Using a brush, cover tops of rolls with olive oil. Serve warm or wrap cooled rolls in plastic and store on countertop or freeze.

Additional notes

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