Sesame Cloverleaf Rolls

Serves: 5
Total Calories: 3,317
Yield: 12 large rolls


1/2 recipe Basic Whole Wheat Bread
1/3 cup sesame seeds or as needed


1. Begin preparing the dough. When it has doubled in bulk after the first rising, punch it down. Cover with a damp dishtowel and let rest for 10 minutes.
2. Cut the dough into 36 pieces of equal size. (This is easiest to do if you roll the dough into a log first.) Roll each piece into a ball, then roll each ball in the sesame seeds. Gently press the seeds into the dough as you roll.
3. Oil and flour the 12 cups of a standard muffin tin. Place 3 balls in each cup. (Be sure to oil around the top of the cups because the rolls will rise over the sides.)
4. Cover the tin with a damp cloth and let the dough rise about 40 minutes or until doubled in bulk. 5Bake the rolls in a 350°F oven for 20 minutes or until golden brown. Serve warm.

Nutritional Facts:

Serves: 5
Total Calories: 3,317
Calories from Fat: 507

This Sesame Cloverleaf Rolls recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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