Honey Wheat Cloverleaf Dinner Rolls

Honey wheat cloverleaf dinner rolls are a delicious earthy twist on classic dinner rolls. They add a fun addition to your dinner or holiday table.

Thanksgiving with my side of the family works like this; my mom will always make the turkey, stuffing and gravy and everyone else brings a dish to pass. Since we all like to cook I can always count on it being yummy.

Now I’d be the one who’s always on roll duty. Remember last year when I shared with you this recipe for homemade dinner rolls? Those are super carb-tastic but this year I wanted to do something different, like a honey-wheat cloverleaf dinner roll… because they’re super cute, right?

honey wheat cloverleaf dinner rolls l www.SimplyScratch.com

I like being in charge of the rolls. Maybe it’s because I do that one thing with my rolls… you know, not share them?

Back-in-the-day I was not about to make my own rolls. Oh. No. Way. I would buy those pre-made or par-baked rolls that my mom has always, ALWAYS had every year since I can remember and I’d still brush them with butter and sprinkle them with sesame seeds or poppy seeds before I baked them in the oven until lightly-golden. Come to think of it… I’ve been “bringing” the rolls since I was a kid. No wonder I have a weakness to all things bread.

Thanks mom.

water, yeast, proof

Sprinkle one packet {1-1/4 teaspoon} of active dry yeast over a cup of warm {110-115 degree} water. Let it sit, maxin’ and relaxin until it proofs for about 5-8 minutes.

dry ingredients

Meanwhile measure the bread and whole wheat flours and salt.


While the mixer is on low, add in 4 tablespoons of honey and stir to dissolve.


Add in the melted {and cooled} butter.

spoonful of flour mixture

Gradually add in the dry ingredients while the mixer is on.

scrape down the bowl

Scrape the bowl down as you go.


Increase the mixers speed and continue mix the dough until it pulls away from the bowl and forms a ball. If it’s still sticky… add more flour {a tablespoon at a time}.

oil bowl

Spray a bowl with olive oil or baking spray.

form a ball

Form into a ball and place it into the bowl.


Cover and stick into a warm spot to rise for an hour.


Once the dough has risen, press out the air…

dough pieces

And divide the dough into twelve pieces and then divide each of those twelve pieces into thirds. Keep the dough pieces covered with a damp towel to keep them from drying out.


Roll each piece into a ball and place three dough balls into each one of the greased muffin tin spots {I never know what to call them!}. Cover them with a towel and let rise for 30 minutes.

Preheat your oven to 425 and bake for 10-12 minutes. Of course if you want them to have a golden glossy look just beat an egg with a little water and brush over top before baking. I was running out of sunlight so I skipped that step… but either way these honey wheat cloverleaf dinner rolls are delish.

honey wheat cloverleaf dinner rolls l www.SimplyScratch.com

I love the subtle sweetness from the honey… and the fact these are like three mini rolls in one. An the fact that I can make these in advance, pop them in a bag {once they’ve cooled} and simply reheat them the next day ie Thanksgiving. Any recipe I can make a day or two in advance is a winner in my book.

I truly hope you love these honey wheat cloverleaf dinner rolls!


Enjoy! And if you give this Honey Wheat Cloverleaf Dinner Rolls recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

honey wheat cloverleaf dinner rolls - www.SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 


Honey Wheat Cloverleaf Dinner Rolls

These rolls are a cinch to make. Make these a day or two in advance and simply reheat in the oven when you're ready to serve dinner.

Yield: 1 dozen

Prep Time: 1 hour 45 minutes {includes rising time}

Cook Time: 12 minutes

Total Time: 2 hours approximately


1 package (2-1/4 teaspoon) active dry yeast

1 cup warm water (110-115 degrees)

2 cups bread flour

1 cup whole wheat flour

4 tablespoons honey

3 tablespoons butter, melted and cooled

1 teaspoon kosher salt

Olive Oil (or an olive oil mister)

1 egg lightly beaten with 1 tablespoon of water (egg wash), optional

This recipe was adapted from Cooking Light


In the bowl of your mixer; sprinkle yeast over the cup of warm {110-115 degrees} water. Let the yeast proof for 5-8 minutes.

Meanwhile combine the bread flour, whole wheat flour and salt.

With the mixer on low, pour in the honey and butter.

Once the honey and butter are mixed in to the yeast, add {by spoonfuls} the dry ingredients. Increase the speed, stopping to scrape the flour/dough from the sides of the bowl. Continue to mix on medium until the dough comes together and pulls away from the sides of the bowl and starts creeping up the dough hook.

Lightly grease a bowl with olive oil {I use my misto}. Form the dough into a ball and place it into the lightly oiled bowl. Cover and let rise in a warm, dry spot for an hour. Remove and press out the air. Divide the dough into twelve equal pieces and then divide the twelve pieces into thirds.

Lightly spray a muffin tin {again I used my misto} and roll the dough into balls. Place three dough balls into each spot in the muffin tin and cover again to rise for 30 minutes.

Meanwhile preheat your oven to 425 degrees. Once the rolls have risen for the second time, slide the muffin tin into your preheated oven and bake for 10-12 minutes.

Remove and let rest for 5 minutes before carefully removing them from the pan.


Note: For the egg wash simply combine the water and egg and brush onto the cloverleaf rolls before baking.

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26 Responses to “Honey Wheat Cloverleaf Dinner Rolls”

  1. #
    Tieghan Gerard — November 18, 2013 at 8:57 am

    You have to have a good dinner roll at Thanksgiving. It is a must! These look awesome!

  2. #
    Jennie @themessybakerblog — November 18, 2013 at 9:59 am

    I’m in charge of 5 dishes and some dessert this year. These rolls look amazing.

  3. #
    meredith in sock monkey slippers — November 18, 2013 at 10:38 am

    perfect for the holidays!

  4. #
    cassie — November 18, 2013 at 11:47 am

    Gorgeous rolls, Laurie. I’m craving Thanksgiving now just for one of these.

  5. #
    Milana - the Jottings — November 18, 2013 at 1:05 pm

    I love bread rolls like these. So cute and perfect for this time of year.

  6. #
    Georgia @ The Comfort of Cooking — November 18, 2013 at 2:01 pm

    Look at these adorable little rolls! Perfect for sliding alongside any Thanksgiving feast!

  7. #
    Megan {Country Cleaver} — November 18, 2013 at 2:24 pm

    I’m a total carb hoarder!! This is why we’re friends. Also I order these for turkey day from you? I mean, cause they are perfection!

    • simplyscratch replied: — November 18th, 2013 @ 5:50 pm

      That’s EXACTLY why we’re friends… ps why doesn’t your lovely face show up in an avatar?!

  8. #
    Tracy @ Peanut Butter and Onion — November 18, 2013 at 2:43 pm

    Can I use regular flour, or do you suggest bread flour? These look yummy, love homemade rolls

    • simplyscratch replied: — November 18th, 2013 @ 5:45 pm

      Hi Tracy! I’ve read mixed reviews on which is better bread flour vs. ap flour… but if you only have ap flour, I say go for it!

  9. #
    Lauren @ Climbing Grier Mountain — November 18, 2013 at 3:33 pm

    These look carbalicious!! You know I am sucker for a buttery roll!

    • simplyscratch replied: — November 18th, 2013 @ 5:27 pm

      Totally! All I need in life is bread and butter. {and wine}

  10. #
    Kathryn — November 18, 2013 at 5:31 pm

    I love how dinky these are! The perfect little portion of deliciousness.

  11. #
    Haley @ The Girly Girl Cooks — November 18, 2013 at 6:51 pm

    As a lover of carbs, I absolutely love this recipe 🙂

    • simplyscratch replied: — November 19th, 2013 @ 9:27 am

      Thanks Haley! High-five to carb loving!

  12. #
    Meagan @ A Zesty Bite — November 18, 2013 at 9:57 pm

    Oh man anything with bread has won me over! These look so good!!

    • simplyscratch replied: — November 18th, 2013 @ 11:37 pm

      Thanks friend!!

  13. #
    Chung-Ah | Damn Delicious — November 21, 2013 at 2:13 am

    I wouldn’t want to share these rolls either!

  14. #
    laurie dipietra — November 23, 2013 at 12:17 pm

    can i freeze these, already baked or just freeze before b ake?

  15. #
    Heather V — November 24, 2013 at 1:32 am

    What is the best way to reheat these? They look wonderful, and I love the idea that I can make them ahead for Thanksgiving!

  16. #
    SarahD — November 24, 2013 at 5:23 pm

    You have listed 2 cups of water in actual recipe….are you sure 2 cups because in the other reading it says 1 cup. I found that out the hard way. I believe you have a typo!!

    • simplyscratch replied: — November 24th, 2013 @ 5:49 pm

      GAH! Sarah thanks for catching that and sorry for the inconvenience!


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