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.

How to Make It

Step 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.

Step 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).

Step 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.

Step 4

Preheat oven to 425°.

Step 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.

Step 6

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

Ratings & Reviews

AndreaKR's Review

ahaf18
December 26, 2012
N/A

BlueeyedSara7's Review

BlueeyedSara7
October 28, 2012
Made these for company and everyone enjoyed them. I used my stand-up mixture to knead and cold-rise method in order to save time. I was pleased with the flavor and will make again.

melissajane's Review

arisabimat
December 20, 2011
I have been making these for years. I use my bread machine to make the dough--it does the kneading for you! Then let rise, punch down, shape in muffin tins, let rise again and bake. I have tried different types of honey too. All good.

kathleenmn's Review

EAVarner
November 25, 2011
I hate kneading bread, but I have to say that this recipe is worth it. Everyone loved the rolls and I will definitely be making this recipe again.

arisabimat's Review

AndreaKR
October 21, 2011
I made it today and tried one and i'm soooo happy with the result. Will be making this again for thanksgiving dinner!!!

GatewayCook's Review

GatewayCook
April 09, 2011
Delicious and simple. I rolled them into a plain roll, and baked in my convection oven at 400 for 12 minutes. They came out perfect...and homemade bread with a known calorie count is such a treat!

ChelleyBones's Review

MrsMeganM
January 28, 2011
These rolls are incredible! So light and airy. They are easy to make. I would serve these to guests or even make them for a weeknight meal. So delicious! Check out my blog at: http://imapretendchef.blogspot.com/2011/01/cloverleaf-honey-wheat-rolls.html

ahaf18's Review

ChelleyBones
December 21, 2010
make these all the time, love them so much I blogged about them! http://ashleyholmgren.blogspot.com/2010/12/delicious-dinner-rolls.html

MrsMeganM's Review

melissajane
April 17, 2010
I made these rolls a day ahead for a spring dinner party. They were delicious- light, fresh and tasty! The only thing was that the shape wasn't nearly as pretty as the picture. I mentioned this disappoint to my guests who said that although they didn't look like a clover, it was nice to easily pull the roll apart into three pieces. So maybe I would still make an effort to divide and shape the dough.

EAVarner's Review

kathleenmn
May 04, 2009
I made these rolls this afternoon for a dinner party, and they were a hit! Everyone--children and adults--enjoyed them. I made no changes to the recipe and definitely plan to make these again soon.