SESAME CLOVERLEAF ROLLS

Sesame Cloverleaf Rolls image

I modified this recipe from one I found a few years ago. The rolls have a nice light texture. -Geri Barr, Calgary, Alberta

Provided by Taste of Home

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 10

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Ingredients

2-1/2 cups warm water (110° to 115°), divided
2 packages (1/4 ounce each) active dry yeast
1/2 teaspoon plus 1/2 cup sugar, divided
1/2 cup butter, softened
2 eggs
7 to 7-1/2 cups all-purpose flour
2 teaspoons salt
1 egg yolk
2 tablespoons cold water
2 tablespoons sesame seeds

Steps:

In a small bowl, combine 1/2 cup warm water, yeast and 1/2 teaspoon sugar; let stand for 5 minutes. In a large bowl, cream butter and remaining sugar. Beat in eggs. Add 4 cups flour, salt and remaining warm water; beat until smooth. Beat in yeast mixture. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into six portions. Divide each portion into five pieces. Divide each piece into three balls. Place three balls in each greased muffin cup. Cover and let rise until doubled, about 1 hour. , Beat egg yolk and cold water; brush over dough. Sprinkle with sesame seeds. Bake at 350° for 15-20 minutes or until golden brown. Remove to wire racks.

Nutrition Facts : Calories 157 calories, Fat 4g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 194mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges