Cloverleaf Honey-Wheat Rolls
Ready In: 2 hrs 20 mins
Yields: 12 rolls
Ingredients
INGREDIENTS
- 2 1⁄4 teaspoons dry yeast (1 packet)
- 1 cup warm water (100 degrees to 110 degrees)
- 2 cups bread flour, divided
- 1 cup whole wheat flour
- 3 tablespoons honey
- 2 1⁄2 tablespoons butter, melted
- 1 teaspoon salt
- cooking spray
- 1 tablespoon water
- 1 large egg
Directions
- Dissolve yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 1 1/2 cups bread flour, whole wheat flour, honey, butter, and salt to yeast mixture; stir until well blended. Add 1/4 cup bread flour; stir until a soft dough forms.
- Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
- Preheat oven to 425 degrees.
- Coat 12 muffin cups with cooking spray. Divide dough into 12 equal portions. Working with 1 portion at a time, divide each portion into 3 pieces; shape each piece into a ball (cover remaining dough to prevent it from drying). Place 3 balls in each muffin cup. Cover and let rise 25 minutes or until doubled in size.
- Uncover dough. Combine 1 tablespoon water and egg; brush over rolls. Bake at 425 degrees for 12 minutes or until lightly browned. Serve warm.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off