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Cloverleaf Honey-Wheat Rolls

Photo: Karry Hosford
Yield 1 dozen (serving size: 1 roll)
Bake these rolls up to a day ahead; store at room temperature in a zip-top plastic bag, or freeze them for later. Wrap the rolls in foil and reheat at 350º for 10 minutes or until warm.

Ingredients

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 cup warm water (100° to 110°)
  • 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

Nutrition Information

  • calories 152
  • caloriesfromfat 18 %
  • fat 3 g
  • satfat 1.6 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 5.1 g
  • carbohydrate 27.3 g
  • fiber 2 g
  • cholesterol 24 mg
  • iron 1.5 mg
  • sodium 206 mg
  • calcium 4 mg

How to Make It

  1. 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.

    Proofing Yeast
  2. 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).

  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), 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.

  4. Preheat oven to 425°.

  5. 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.

  6. Uncover dough. Combine 1 tablespoon water and egg; brush over rolls. Bake at 425° for 12 minutes or until lightly browned. Serve warm.