Herb and Wheat Cloverleaf Rolls

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Herb and Wheat Cloverleaf Rolls Ingredients

15 oz Can Red Kidney beans	1/4 ts Pepper
15 oz Canned Great northern beans	4 3/4 c All-purpose flour, (4 3/4 to
1/2 c Water	1/3 c Wheat germ
2 Green peppers, med. chopped	1/3 c Sugar
1 Zucchini, halved length,slic	2 ts SPICE ISLANDS Fines Herbes*
2 ts Dried basil, crushed	1 1/2 ts Salt
1 Bay leaf	1/2 ts SPICE ISLANDS Onion Powder
32 oz Canned tomatoes, cut up	3/4 c Water
15 oz Garbanzo beans	3/4 c Milk
3 Onions, medium, chopped	1/4 c Butter or margarine, cut
2 Celery stalks, sliced	2 Eggs
2 Cloves garlic, minced	1 tb Water

Instructions for Herb and Wheat Cloverleaf Rolls

In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved yeast, fines herbes, salt, and onion powder. Heat 3/4 cup water, milk, and butter until very warm (120? to 130?F); stir into dry ingredients. ?? Stir in 1 egg and enough remaining flour to make soft dough. Knead on ?? lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into 18 equal pieces. Divide each again into 3 equal pieces; roll into smooth balls. Place 3 balls in each section of 18 greased 2 1/2-inch muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat remaining egg with 1 tablespoon water; brush on rolls. Bake at 400?F for 12 to 15 minutes or until done. Remove from cups; let cool on wire racks. *Or use 1/2 teaspoon each: SPICE ISLANDS Thyme (leaves), Oregano (leaves), Sweet Basil, and Marjoram. NOTES : Fleischmanns Yeast Web Site - Makes 1 1/2 dozen rolls. Posted to EAT-L Digest by Dot McChesney on Jul 9, 1997

Main Ingredient: WheatCuisine: Uncategorized

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