Sundried Tomato Clover Rolls

These rolls come together very quickly and are full of delicious sun-dried tomatoes and cheese (what a classic combination!). Clover rolls are named after the clover plant, because they have three pieces. Being able to pull the rolls apart was a terrific fun factor for our toddler!

You will need:

• 2 1/4 t (1 packet) yeast
• 1/2 c milk, lukewarm
• 1/3 c water, lukewarm
• 10 oz sun-dried tomatoes packed in oil, drained with 3 T of the oil reserved
• 1 t salt
• 1 egg, beaten
• 1 T onion powder
• 3 1/4 c flour
• 1 c shredded sharp cheddar cheese

Then you will…

1. In a large mixing bowl or the bowl of a stand mixer, combine the yeast with the milk and water. Allow to rest and bloom for 5 minutes.
2. Chop the sun-dried tomatoes.
3. Mix in the tomatoes, tomato oil, salt, egg, onion powder, flour and cheese.
4. Knead until smooth and soft, 7-8 minutes.
5. Lightly grease a large bowl and put the dough in, coating it on all sides. Cover with a damp towel and allow to double in size, roughly one hour.
6. Lightly grease a 12 muffin tin with nonstick cooking spray.
7. Roll the dough into 36 small balls and put three in each muffin cup.
8. Allow to rise another 30 minutes.
9. Preheat your oven to 350 degrees.
10. Bake for 15-20 minutes, until the rolls are lightly golden on the edges and gently spring back under your finger.
11. Allow to cool for 5 minutes before removing from the tin. Finish cooling on a wire rack.