Lucky 5-Spice Cloverleaf Rolls
- 1 cup full-fat soy milk
- 1 packet (2½ ounces) dry active yeast
- 1 teaspoon sugar
- 1 egg
- 2 Tablespoons sesame oil
- 2 Tablespoons pasteurized clover honey
- 2 teaspoons crushed garlic
- 1½ teaspoons salt
- 1 Tablespoon Chinese five-spice blend
- 2 Tablespoons potato flour
- 3 cups bread flour
- 4 Tablespoons soy margarine, melted
- ½ cup black and white sesame seeds (mixed)
- ½ cup dried scallions
- 1 Tablespoon crushed red chili flakes
- Heat the soy milk to 110 F. Add the sugar and yeast. Stir gently, and allow yeast to proof for five minutes.
- In the bowl of a stand mixer, add the egg, sesame oil, honey, garlic, salt and five-spice blend. Mix gently, and add the yeast mixture.
- Fit the mixer with the dough-hook attachment. With mixer on medium low, add the potato flour. Add the bread flour ½ cup at a time until the dough forms a ball. Knead for 5–7 more minutes to make a soft, sticky dough.
- Place dough ball in a greased bowl covered loosely with plastic wrap. Allow to rise for one hour.
- When dough has risen, cut it into 12 equal-sized pieces. Then divide each piece into three equal pieces so you have 36 balls of dough. They’ll come out to be about ¾ ounce. Roll all the pieces into balls.
- Dip the balls into the melted soy margarine. Roll 12 of the balls into the sesame-seed mix and 12 others into the scallions. Finally, sprinkle the remaining 12 balls of dough with the chili flakes. Use these more sparingly as they are spicy.
- Place one of each flavor of dough ball into each well of a greased 12-cup muffin tin. Cover the tin loosely with plastic wrap, and allow rolls to rise for one hour until doubled in size.
- When ready to bake, heat oven to 350 F. Bake rolls for 20 minutes. The rolls can be brushed with additional melted soy margarine before serving if desired.
Makes 12 rolls
Source: Shauna Havey, Roy, Utah; Best Recipe Using Soy Ingredients; 2019 National Festival of Breads