Cloverleaf Honey-Wheat Rolls

Photo: Karry Hosford

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.

Yield: 1 dozen (serving size: 1 roll)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 18%
  • Fat: 3g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.1g
  • Carbohydrate: 27.3g
  • Fiber: 2g
  • Cholesterol: 24mg
  • Iron: 1.5mg
  • Sodium: 206mg
  • Calcium: 4mg

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

Preparation

  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.
  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.
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