Four-Leaf Clover Rolls

Four-Leaf Clover Rolls

1 Cup Soymilk
1 Tablespoons Granulated Sugar
1 Package Dry Active Yeast
1/4 Cup Margarine
1 Tablespoon Flax Seeds
2 Tablespoons Water
2 Teaspoons Salt
1/2 Cup Frozen Chopped Spinach, Thawed
4 Cups All-Purpose Flour

1 Tablespoons Margarine, Melted

Briefly heat the soymilk just until it’s lukewarm, around 90 degrees or so. Add in the sugar and yeast and let it sit for about 15 minutes to become frothy and active.

When ready, melt the 1/4 cup of margarine and add it to the liquid mix. Grind up the flax seeds using a spice or coffee grinder, and then process them for just a minute with the water. Incorporate this into the other liquids as well, along with the salt and thawed spinach (make sure you squeeze as much water out as possible!)

Now, transfer this mix into your mixer and begin gradually adding flour in a couple of installments. You may need more or less than called for, so just keep an eye on it and allow it to fully combine everything before changing the amounts. Once it has more or less come together, switch in your dough hook, and allow it to process for about 10 minutes, until it’s a smooth elastic ball. You can also knead it by hand, but be aware that it will take longer to reach the proper texture.

Lightly grease a large bowl and drop the ball of dough in, covering lightly, and allow it to sit in a warm place for about an hour and a half, until doubled in size. After it’s nicely risen, lightly grease a muffin tin in which to house the rolls. Gently punch the dough down, and cut it into four pieces. Each of those pieces should be cut into 12 more pieces, and then you’ll want to roll each of those pieces between your hands to form nice smooth little balls. Fit four balls into each muffin indentation. Cover the whole tray with a clean towel, and let it sit to rise again for one and a half hours.

As the rolls near the end of their final proofing, preheat your oven to 400 degrees and melt the single tablespoon of margarine. Lightly brush the tops of each roll with the margarine just before popping them into the oven. Bake for about 16 – 20 minutes, until golden brown. Let them sit in the muffin tin for 10 minutes after leaving the oven, and then finish cooling them on a wire rack.

Makes 12 rolls.