Seeing that my 100% whole wheat flour was expiring by month's end I decided it was best to put it to use. I searched my favorite recipe website, MyRecipes, and did a quick search for whole wheat flour. Cloverleaf Honey Wheat Rolls. I had all of the other ingredients on hand and it wasn't a hard decision to make these.
I had tried another recipe similar to these that were good but not great, Herb Cloverleaf Rolls. Their pull apart shape made me giddy. I was excited to get in the kitchen and give the Cloverleaf Honey Wheat Rolls a go. When isn't honey and wheat a winning combination? Cooking Light recipe also. Can't go wrong.
Working with dough no longer intimidates me like in my earlier blogging days. Is that weird to say considering the fact that I've only been at this for three months? I use to question every step of the bread making process and now I can breeze through a recipe such as this without any self doubt. I've come a long way.
After these rolls got out of the oven letting them cool down enough to handle was pure torture. The apartment smelled of fresh bread and the sweetness of the honey had me dying to get my hands on these. I popped them out of the muffin pan and the time it took to photograph them was enough to let them cool.
"engagement" worthy. Guess I'll just have to make them again... oh darn! Haha!
MyRecipes.com and Cooking Light, September 2002
Makes 1 dozen (Serving size = 1 roll)
*To Freeze: Wrap the baked rolls in foil and reheat at 350º for 10 minutes or until warm.
Stars of the Show:
- 1 package dry yeast (2 1/4 tsp)
- 1 cup warm water (100° to 110°)
- 2 cups bread flour, divided
- 1 cup whole wheat flour
- 3 tbsp honey
- 2 1/2 tbsp butter, melted
- 1 tsp salt
- cooking spray
- 1 tbsp water
- 1 egg
Turn the dough onto a well floured surface. Knead until smooth, about 8 minutes. Add enough of the remaining bread flour, 1 tbsp at a time, to prevent dough from sticking to hands.
Place the dough in a large bowl coated with cooking spray and turning the top to coat. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. Punch dough down. Cover and let rest for 5 minutes.
Preheat oven to 425°.
Uncover the dough. Combine 1 tbsp water with the egg and brush over the tops of the dough. Bake 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)
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