A holiday feast is not complete without homemade cloverleaf dinner rolls. White whole wheat flour gives added nutritional benefit and fiber.
A holiday feast is not complete without some freshly baked bread. Don’t you look forward to grabbing a warm roll and slathering creamy butter on each bite? Luckily these whole wheat cloverleaf dinner rolls have a little extra fiber and are tender and delicious.
Making rolls from scratch is not difficult, they are really fun to make! If you have some extra helpers in the kitchen or kiddos who like to bake, they will love rolling each portion of dough to make the bread. Keep reading to see how these simple and delicious rolls are made.
The coolest thing about making yeasted bread is watching the little clumps of dough transform, puff up and grow. You know you’ve got a light and flavorful bread just waiting to be browned in the oven.
I use RapidRise yeast, and it cuts the rising steps in half, saving you time! Each tin contains 3, 1-inch sized dough balls that rise for about 30 minutes covered in a warm spot in your cozy kitchen. Looking at the picture above, see how they have more than doubled in size from left (before) and right (after). They are ready for the finishing touches!
I like to brush the tops of the bread before baking with egg wash. It gives a beautiful, gorgeous shiny golden brown top and look stunning when you remove them from the tin. You can top these cloverleaf rolls with poppy or sesame seeds, or both!
These rolls are hot and fresh out of the oven in under 15 minutes. Warning! Your fingertips may get slightly burned because you won’t be able to resist “sampling” a roll or two right from the pan. It’s hard to be patient and let them cool. It’s worth it, trust me.
You are going to look like a baking pro when you place these little rays of sunshine on the table. Just smile and soak up the compliments, you deserve it, chef! Baking makes my soul happy. Especially making these rolls, they are like mini pull-apart bread. I like to break apart each section and savor each nibble. They have a nice chew, denser in texture, and won’t leave you hungry after the meal.
If you are a little more strapped for time, try these easy whole wheat dinner rolls. I hope you have a chance to give these whole wheat cloverleaf rolls a try, you’ll be amazed about how easy they are to whip up!
What is the difference between white whole wheat flour and whole wheat flour?
White whole grain flour has a similar nutritional profile to whole wheat flour. It is made from hard white spring wheat, which is a lighter colored grain compared to the red wheat. White whole wheat is also milder tasting and looks more beige than brown, so the appearance is closer to refined flour in baked goods. It can be replaced for about 1/3 of refined flour for added fiber with little noticeable change in texture and flavor. As you increase the amount of white whole wheat flour in the recipe, the texture gets grainier and drier, so more liquid may be needed as the fibers in the flour absorb moisture quickly. (Source: King Arthur Flour)
Whole Wheat Cloverleaf Dinner Rolls
- 8 cups white whole wheat flour
- ½ cup granulated sugar
- 4 teaspoons kosher salt
- 2 envelopes rapid rise yeast
- 3 large eggs, divided
- 1 ½ cups milk
- 1 ½ cups water
- ½ cup unsalted butter
- 2 tablespoons poppy seeds, and/or sesame seeds
- Preheat oven to 200°F.
- In the bowl of a stand mixer, add flour, sugar, salt, and undissolved yeast. Add in 2 eggs and set aside.
- In a medium-sized saucepan combine milk, water, and butter; heat over medium heat until very warm (120° to 130°F). Add to the flour and egg mixture, beat 2 minutes on medium speed of, scraping the side of the bowl as neccesary.
- Add 2 cups flour and beat at high speed 2 minutes, scraping bowl occasionally.
- Change to a dough hook and add flour ½ cup at a time on low speed to make a soft dough; about 2 ½ cups additional (7 ½ cups total). Continue to knead on low for 6 minutes. If needed, add up to ½ cup of additional flour (⅛ cup at a time) until dough is no longer sticky, you want it to be elastic and smooth.
- Cover the bowl with plastic wrap and let it rest for 10 minutes.
- Divide dough into 3 equal pieces. Working with one-third at a time (cover the unused dough), divide each third into 36 pieces. Shape each piece into a 1-inch ball. Place 3 balls in each greased muffin pan cups.
- Turn OFF the oven, very important!
- Lightly cover rolls with foil; let rise in warmed oven until doubled in size, about 30-40 minutes.
- Beat remaining egg slightly; brush on rolls. Sprinkle with poppy seeds.
- Bake at 375°F for 12 to 15 minutes or until golden brown. If using dark nonstick muffin pans, rolls will cook quickly. Check for doneness at minimum bake time.
- Immediately remove from pans. Serve warm. Or allow rolls to cool completely.
- Store in an air-tight container and freeze for up to 1 month.