3/4 c. hot water
1/2 c. sugar
1 tbsp. salt
1/4 c. nonfat yogurt (or equivalent -whipped nonfat cottage also works
1 c. warm water (105 to 115 degrees)
2 envelopes active dry yeast
2 egg whites (or equivalent)
5 3/4 to 6 1/4 c. flour (can substitute 1 3/4 c. flour with 1 3/4 c.
whole wheat flour)
1 tbsp. water (or nonfat milk)
Sesame seed or poppy seed (optional)
In a small bowl combine hot water, sugar, salt and yogurt. Cool
to lukewarm. Measure warm water into a large warm bowl. Sprinkle in
yeast; stir until dissolved. Add first mixture, beaten egg whites and 2
1/2 cups flour; beat until smooth. Stir enough additional flour to make
a soft dough. Turn out onto lightly floured board; knead until smooth
and elastic, about 8 to 10 minutes.
Place dough in lightly sprayed (with Pam) bowl. Cover tightly
with aluminum foil. Refrigerate at least 2 hours, or overnight.
Punch dough down and turn out onto lightly floured board. Divide
in half. Form each half into a 12-inch long roll. Cut rolls into 12
(1-inch) pieces. Divide pieces into thirds; shape into smooth balls.
Place 3 balls in each sprayed (with Pam) 2 1/2 x 1 1/4-inch muffin cup.
Cover; let rise in a warm place, free from draft, until doubled in bulk,
about 1 hour 20 minutes.
Mix egg white and water and brush rolls; sprinkle with sesame or
poppy seeds (optional, but it really tastes better w/ the seeds) Bake at
375 degrees 14-15 minutes, or until done. Remove from muffin pans and
cool on wire racks. Makes 2 dozen.
(Cloverleaf rolls are made of doughs that rise overnight in a
refrigerator, leaving the cook greater flexibility in meal planning &