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.

Course Breads & Baked Goods

Cuisine American

Keyword bread, honey, rolls, whole wheat

Prep Time 1 45

Cook Time 12

Additional Time 3

Total Time 2

Servings rolls

Calories 168

Author Laurie McNamara

In the bowl of your mixer; sprinkle yeast over the cup of warm (110-115℉ or 43-46℃) 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 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℉ (or 220℃).
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.

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