In a small pan over low heat, warm milk, butter and honey until butter has melted and an instant-read thermometer reads 110ºF. In a large bowl, whisk together whole-wheat flour, 1 cup bread flour, yeast and salt. Stir in milk mixture. Beat with a wooden spoon until a soft dough forms, adding more bread flour as needed. Dough will be sticky. Turn out onto a floured surface and knead until smooth and elastic, about 10 minutes, adding additional bread flour as necessary to keep dough from sticking. Cover dough with a cloth and let rise for 15 minutes.
Mist a 12-cup muffin tin with cooking spray. Divide dough into 12 pieces. Working with 1 piece at a time and keeping others covered with the cloth, divide into 3 even pieces. Roll each piece into a ball and put into a muffin cup side by side to make 1 cloverleaf roll. Repeat with remaining dough. Cover with a cloth and let rise for 15 minutes.
Preheat oven to 425ºF. Brush dough with egg mixture and sprinkle with seeds, if desired. Bake until golden brown, 10 to 12 minutes. Remove from pan and serve.
What I love about these rolls is that they can be prepared at the same time dinner is being made. They came out beautifully and tasted delicious when made exactly as the recipe said. You can read my full review at Taking On Magazines: http://bit.ly/11Nlmk0
READ CAREFULLY! I messed up my rolls 2 times because i was rushing thru the recipe. take your time read the whole thing and then start. as for the taste i switched out whole weat for all purpose flour and the still stasted great. for a special treat with the rolls take 1 stick butter and whip it with 4 tbps. honey everyone will love the sweet butter on the fluffy rolls!
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