Cloverleaf Honey-Wheat Rolls

Mmmmmm... Rolls...

We had a couple of friends over this weekend, and their girl, Eve. I decided to make dinner, but I held back from making anything new, since I've always heard that that's an entertaining faux pas. I made Szechwan Chicken Meatloaf, with the Sukiyaki Stir Fry. I decided to try these honey-wheat rolls, because I've been eyeing the recipe for a year now, and I didn't think it could hurt, to try one itty bitty new recipe.

These rolls are really good. Well, fantastic. Let me put it this way: There were 4 adults, and 3 babies eating dinner. We had a dozen rolls. Between the 7 of us, we ate all but 1. They are a great consistency, with a nice light, sweet flavor. They are called "Cloverleaf Rolls," because they are meant to rise into 3 distinct peaks, like a clover. Well, mine didn't "peak" like the photo on the Cooking Light website, but they certainly tore into 3 flaky pieces, which made them really pretty, and easy to eat. They are also extremely easy to throw together (if you have a Cuisinart or Kitchen Aid Mixer). I decided to make 2 more batches for Thanksgiving. This is a great, solid recipe. What's better than home baked bread?





Make these. Now. They were a 5 Bowler.

Cloverleaf Honey-Wheat Rolls


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 350� for 10 minutes or until warm.


Yield: 1 dozen (serving size: 1 roll)


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

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.

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).

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.

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 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.

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


CALORIES 152 (18% from fat); FAT 3g (sat 1.6g,mono 0.9g,poly 0.2g); IRON 1.5mg; CHOLESTEROL 24mg; CALCIUM 4mg; CARBOHYDRATE 27.3g; SODIUM 206mg; PROTEIN 5.1g; FIBER 2g

Cooking Light, SEPTEMBER 2002