No holiday feast is complete without homemade cloverleaf dinner rolls, and using white whole wheat flour adds extra nutrition and fiber to every bite.
Recipe Science
- RapidRise yeast works faster because it’s formulated to activate quickly without proofing. This speeds up fermentation, allowing the dough to rise faster and reducing prep time.
- White whole wheat flour boosts fiber and nutrition in cloverleaf rolls while keeping their soft texture and mild flavor intact.
- Adding three 1-inch dough balls into each muffin cup fuses together as they rise and bake, creating soft, textured rolls.
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Why It Works
No holiday feast feels complete without freshly baked whole wheat dinner rolls. There is something so satisfying about pulling apart a warm, fluffy roll and slathering it with creamy butter! These cloverleaf rolls offer a boost of fiber from whole wheat flour, adding a wholesome touch to every tender, delicious bite.
Making rolls from scratch is simpler than you’d think — and it’s a great way to get extra hands involved! Rolling each portion of dough into soft, pillowy rounds is fun and helps create that classic cloverleaf shape. Learn the science and steps behind these easy, delicious rolls!
Ingredients You’ll Need
- Flour: White whole wheat flour adds fiber and nutrition to cloverleaf rolls without altering their soft texture or mild flavor.
- Sweetener: Adding granulated sugar to cloverleaf rolls helps feed the yeast, promoting a better rise and giving the rolls a light, airy texture. Sugar enhances the flavor and aids in browning, giving the rolls a golden, appetizing crust.
- Salt: Salt enhances the flavor and controls yeast activity, preventing the dough from rising too quickly and becoming overly airy. It also strengthens the gluten structure, improving the texture and giving the rolls a nice chew.
- Yeast: Rapid-rise or instant yeast shortens prep time by allowing faster rising without initial proofing, yielding soft, fluffy rolls more quickly.
- Liquid: Water helps activate the yeast for a good rise, while milk adds richness, tenderness, and a slightly creamy flavor.
- Butter: Butter coats flour proteins, slowing gluten formation for a softer, more tender, and richer texture in the rolls.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This cloverleaf rolls recipe is easy to customize! Try these delicious options:
- Flour Substitutes: Other types of flour can be used. Whole wheat flour will give a more heartier texture. For a more tender bread, use all-purpose flour. Bread flour will give a very chewy texture.
- Yeast Swap: If you’re using active dry yeast, you’ll need to hydrate it first with warm water and sugar. Two proofing steps are required for proper rise and flavor development.
- Add Herbs: Chives, rosemary, thyme, oregano, sage, and tarragon add fresh herb flavor. Mix dried Italian seasoning with the melted butter and brush the mixture on the rolls before serving.
- Toppings: Add sesame seeds, everything bagel seasoning, or grated parmesan.
How to Make Cloverleaf Rolls
Step 1: Make a Proofing Box
Preheat the oven to 200°F (93ºC), creating a warm environment ideal for proofing the dough later. Lightly grease three muffin pans to prepare for 36 rolls. Set aside until ready to use.
Step 2: Mix the Dry Ingredients and Eggs
In the bowl of a stand mixer, whisk together 3 cups of flour, sugar, salt, and the undissolved yeast, ensuring even distribution. Add 2 eggs and whisk until combined, creating a cohesive mixture. Set aside for the next step.
Step 3: Warm the Milk Mixture
Combine the milk, water, and butter in a medium saucepan. Warm over medium heat until the mixture reaches 120 to 130°F. It should feel very warm to the touch but not hot. This temperature activates the yeast without killing it.
Step 4: Add the Wet Ingredients
Pour the warmed milk mixture into the flour and egg mixture. Beat on medium speed for 2 minutes, scraping down the sides of the bowl as needed to ensure thorough mixing and even yeast distribution.
Step 5: Make the Dough
Add 2 cups of flour and beat on high for 2 minutes, scraping as needed. Switch to the dough hook. Gradually add the remaining flour, ½ cup at a time, on low speed until a soft dough forms. Knead on low for 6 minutes until the dough is smooth and elastic.
Step 6: Rest the Dough
Cover the bowl with plastic wrap and let the dough rest for 10 minutes. This resting period allows the flour to hydrate fully and gives the gluten a head start on developing without additional kneading. This results in a smoother, more pliable dough that’s easier to shape.
Step 7: Portion and Shape
Divide the dough into 3 equal portions, keeping unused portions covered to prevent drying out. Working with one portion at a time, divide it into 36 equal pieces.
Roll each piece into a smooth 1-inch ball, which creates the classic cloverleaf shape during baking. Place 3 dough balls in each greased muffin cup. The dough will expand as the rolls rise and fuse, forming beautifully textured rolls.
Step 8: Let the Dough Rise
Turn off the oven — this step is crucial! Lightly cover the rolls with foil and place them in the warmed oven to rise until doubled in size, about 30 to 40 minutes rise time. This gentle warmth helps the yeast activate for an ideal rise without overproofing.
Experimentation Encouraged: Try making my oven-proofing box for a more moist and warm environment. If your home is already warm, you can leave the rolls on the countertop at room temperature to rise instead of in the warm oven.
Step 9: Add Egg Wash
In a small bowl, whisk 1 egg to create an egg wash. Gently brush it over the tops of the rolls to enhance browning and give them a shiny finish. You can top these cloverleaf rolls with poppy, sesame, or both seeds!
Step 10: Bake
Position the oven rack in the center and preheat to 375°F (190ºC). Bake each tray separately for 12 to 15 minutes or until the rolls are golden brown.
Tips for Perfect Execution: If dark nonstick muffin tins are used, the rolls may bake faster, so check for doneness at the minimum bake time to prevent over-browning.
Step 10: To Serve
Carefully remove the rolls from the muffin tins immediately to prevent them from becoming soggy. Serve warm, or transfer to a wire rack to cool completely.
When I make 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 and a denser texture and won’t leave you hungry after the meal.
Frequently Asked Questions
White whole wheat is made from hard white spring wheat, giving it a lighter color and milder flavor, similar to refined flour. It can be replaced with about ⅓ 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. Whole wheat flour, made from hard red wheat, has a darker color and nuttier, denser texture. Both are whole-grain flours with similar nutrition, but white whole wheat is ideal for adding fiber without altering flavor or texture too much.
To make perfect round dough balls for cloverleaf rolls, divide the dough into even pieces. Roll each piece between your palms, using a light touch to keep the dough soft. To achieve the smoothest shape, tuck any seams underneath as you roll. This technique creates evenly round, tender dough balls that bake beautifully in the muffin tin.
Cloverleaf rolls get their name from their unique, clover-like shape. When you place three small dough balls in each muffin cup, they expand and fuse as they bake, creating that signature pull-apart, three-leaf pattern. This design isn’t just fun to look at — it makes the rolls easy to break apart and enjoy!
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Cloverleaf Dinner Rolls
Ingredients
- 8 cups white whole wheat flour, divided
- 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, or sesame seeds
Instructions
- Make a Proofing Box – Heat the oven to 200°F (93ºC). Lightly grease 3 muffin tins to make 36 rolls. Set aside.
- Mix the Dry Ingredients and Eggs – In the bowl of a stand mixer, whisk together 3 cups of flour, sugar, salt, and undissolved yeast. Add 2 eggs and whisk until just combined. Set aside.
- Warm the Milk Mixture – In a medium saucepan, combine the milk, water, and butter. Heat over medium heat until the mixture reaches 120 to 130°F (48 to 54ºC). It should feel very warm but not hot.
- Add the Wet Ingredients – Add the milk mixture to the flour and egg mixture. Beat on medium speed for 2 minutes, scraping the sides of the bowl as needed to ensure everything is well combined.
- Make the Dough – 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 the dough is no longer sticky. You want it to be elastic and smooth.
- Rest the Dough – Cover the bowl with plastic wrap and rest for 10 minutes.
- Portion and Shape – Divide dough into 3 equal pieces. Working with one-third at a time, covering the unused dough, divide each third into 36 pieces. Shape each piece into a 1-inch ball. Place 3 balls in each greased muffin tin.
- Let the Dough Rise – Turn OFF the oven; this is very important! Lightly cover rolls with foil; let rise in warmed oven until doubled in size, about 30 to 40 minutes.
- Add Egg Wash – In a small bowl, whisk 1 egg. Brush the egg wash on the rolls. Sprinkle with poppy seeds, sesame seeds, or both!
- Bake – Set the oven rack to the center position. Heat the oven to 375°F (190ºC). Bake one tray at a time 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.
- To Serve – Immediately remove the rolls from the muffin tins. Serve warm or cool on a wire rack.
Notes
- Flour Substitutes: All-purpose flour or whole wheat flour can be used.
- Storing: Store in an air-tight container for up to 5 days or freeze for up to 1 month.
- Reheating: Heat in the oven at 350ºF (177ºF) until warm, adding more time if frozen. Wrap in foil if desired to prevent browning. Alternatively, microwave in 15-second increments until warm.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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