Monday, April 27, 2015

...Vegan Cloverleaf Rolls...

...we had these delicious and simple...and pretty...Cloverleaf Rolls with our Sunday Dinner...
...they're from an old Betty Crocker Cookbook that we got for a wedding present...'s pretty basic...but fun to shape them this way and put the three little balls into a muffin tin...
...butter the tops with some melted Earth Balance... they'll get nice and golden brown...
...aren't they the cutest littl rolls you've ver seen
...and they're so light and fluffy...

Vegan Cloverleaf Rolls

1 3/4 - 2 cups flour*
2 T sugar
2 T Earth Balance - or other vegan margarine
1/2 t salt
1 1/2 t yeast
1/4 cup warm water
1/4 cup warm almond milk - or other vegan milk
2 T flax seed goo

Mix 1 cup flour, sugar, Earth Balance, salt and yeast in a bowl. Add water and milk and flax seed goo. Mix well scraping the bowl often. Stir in enough remaining flour to make the dough easy to handle. Knead on a lightly floured surface for about 5 minutes. Then place in a greased bowl and turn greased side up. Cover and let rise in a warm place until double, about 1 hour. (Dough is ready when indentation remains when touched.)

Punch down dough, cut into 36 pieces and shape into balls. Place 3 balls in each of 12 muffin cups. Brush tops with melted Earth Balance. Cover and let rise until double about 30 minutes.

Heat oven to 400° F. Bake until golden brown. 12 to 18 minutes.

*if using self-rising flour, omit salt.

~Have a lovely day!

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