Herb and Wheat Cloverleaf Rolls

Ready in 1 hour

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

Original recipe makes 1 Servings



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 130F); 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 400F 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

Calories Per Serving: 2625 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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