February 10, 2011

Honey-Wheat Cloverleaf Rolls

I had fun showing my daughter how to form these cloverleaf rolls. They're really good and can easily be baked ahead of time. Just wrap in foil and reheat at 350 for 10 minutes.

1 package (2-1/4 teaspoons) active dry yeast
1 cup warm water (100-110)
2 cups bread flour, divided
1 cup whole wheat flour
3 tablespoons honey
2-1/2 tablespoons butter, melted
1 teaspoon salt
1 tablespoon water 1 large egg

Dissolve yeast in 1 cup warm water in a large bowl; let stand 5 minutes. In another bowl, combine 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. Turn dough onto lightly floured surface. Knead until smooth and elastic; add enough remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), 1 hour or until doubled in size. Punch down dough; cover and let rest 5 minutes. Preheat oven to 425. 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 into a ball (cover remaining dough to prevent from drying out). Place 3 balls in each muffin cup. Cover and let rise 25 minutes or until doubled in size. Uncover dough. Combine 1 tablespoon water and egg; brush over rolls. Bake at 425 for 12 minutes or until lightly browned. Serve warm. Great with honey butter!

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