Honey Wheat Cloverleaf Dinner Rolls

Honey wheat cloverleaf dinner rolls are a delicious earthy twist on classic dinner rolls. They add a fun addition to your dinner or holiday table.

Thanksgiving with my side of the family works like this; my mom will always make the turkey, stuffing and gravy and everyone else brings a dish to pass. Since we all like to cook I can always count on it being yummy.

Now I’d be the one who’s always on roll duty. Remember last year when I shared with you this recipe for homemade dinner rolls? Those are super carb-tastic but this year I wanted to do something different, like a honey-wheat cloverleaf dinner roll… because they’re super cute, right?

I like being in charge of the rolls. Maybe it’s because I do that one thing with my rolls… you know, not share them?

Back-in-the-day I was not about to make my own rolls. Oh. No. Way. I would buy those pre-made or par-baked rolls that my mom has always, ALWAYS had every year since I can remember and I’d still brush them with butter and sprinkle them with sesame seeds or poppy seeds before I baked them in the oven until lightly-golden. Come to think of it… I’ve been “bringing” the rolls since I was a kid. No wonder I have a weakness to all things bread.

Sprinkle one packet (1-1/4 teaspoon) of active dry yeast over a cup of warm {110-115 degree} water. Let it sit, maxin’ and relaxin until it proofs for about 5-8 minutes.

Meanwhile measure the bread and whole wheat flours and salt.

While the mixer is on low, add in 4 tablespoons of honey and stir to dissolve.

Add in the melted (and cooled) butter.

Gradually add in the dry ingredients while the mixer is on.

Scrape the bowl down as you go.

Increase the mixers speed and continue mix the dough until it pulls away from the bowl and forms a ball. If it’s still sticky… add more flour (a tablespoon at a time).

Spray a bowl with olive oil or baking spray.

Form into a ball and place it into the bowl.

Cover and stick into a warm spot to rise for an hour.

Once the dough has risen, press out the air…

And divide the dough into twelve pieces and then divide each of those twelve pieces into thirds. Keep the dough pieces covered with a damp towel to keep them from drying out.

Roll each piece into a ball and place three dough balls into each one of the greased muffin cups. Cover them with a towel and let rise for 30 minutes.

Meanwhile preheat your oven to 425℉ (or 220℃).

Bake on the middle rack of your preheated oven for 10-12 minutes. Of course if you want them to have a golden glossy look just beat an egg with a little water and brush over top before baking. I was running out of sunlight so I skipped that step… but either way these honey wheat cloverleaf dinner rolls are delish.

I love the subtle sweetness from the honey… and the fact these are like three mini rolls in one. An the fact that I can make these in advance, pop them in a bag (once they’ve cooled) and simply reheat them the next day ie Thanksgiving. Any recipe I can make a day or two in advance is a winner in my book.

I truly hope you love these honey wheat cloverleaf dinner rolls!

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 12 rolls

Honey Wheat Cloverleaf Dinner Rolls

These rolls are a cinch to make. Make these a day or two in advance and simply reheat in the oven when you're ready to serve dinner.

Prep Time: 1 hour hr 45 minutes mins

Cook Time: 12 minutes mins

Additional Time: 3 minutes mins

Total Time: 2 hours hrs

Ingredients

• 2¼ teaspoons active dry yeast
• 1 cup warm water, 110-115 degrees
• 2 cups bread flour
• 1 cup whole wheat flour
• 4 tablespoons honey
• 3 tablespoons butter, melted and cooled
• 1 teaspoon kosher salt
• Olive Oil, or an olive oil mister
• 1 egg lightly beaten with 1 tablespoon of water, egg wash, optional

Equipment

• USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

Instructions 

• In the bowl of your mixer; sprinkle yeast over the cup of warm (110-115℉ or 43-46℃) water. Let the yeast proof for 5-8 minutes.
• Meanwhile combine the bread flour, whole wheat flour and salt.
• With the mixer on low, pour in the honey and butter.
• Once the honey and butter are mixed in to the yeast, add {by spoonfuls} the dry ingredients. Increase the speed, stopping to scrape the flour/dough from the sides of the bowl. Continue to mix on medium until the dough comes together and pulls away from the sides of the bowl and starts creeping up the dough hook.
• Lightly grease a bowl with olive oil {I use my misto}. Form the dough into a ball and place it into the lightly oiled bowl. Cover and let rise in a warm, dry spot for an hour. Remove and press out the air. Divide the dough into twelve equal pieces and then divide the twelve pieces into thirds.
• Lightly spray a muffin tin and roll the dough into balls. Place three dough balls into each spot in the muffin tin and cover again to rise for 30 minutes.
• Meanwhile preheat your oven to 425℉ (or 220℃).
• Once the rolls have risen for the second time, slide the muffin tin into your preheated oven and bake for 10-12 minutes.
• Remove and let rest for 5 minutes before carefully removing them from the pan.

Notes

For the egg wash simply combine the water and egg and brush onto the cloverleaf rolls before baking.

Serving: 1g, Calories: 168kcal, Carbohydrates: 29g, Protein: 5g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 21mg, Sodium: 227mg, Potassium: 88mg, Fiber: 2g, Sugar: 6g, Vitamin A: 109IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 1mg

Author: Laurie McNamara

Course: Breads & Baked Goods

Cuisine: American