Whole Wheat Cloverleaf Dinner Rolls

Jessica Gavin

Ready in: 75 minutes
Prep Time: 60 minutes
Cook Time: 15 minutes
Servings: 36
Vegetarian

Ingredients

  • 3 large eggs, divided
    Milk, Eggs, Other Dairy
  • ½ cup granulated sugar
    Baking
  • 1 ½ cups milk
    Milk, Eggs, Other Dairy
  • 2 tablespoons poppy seeds and/or sesame seeds
    Spices and Seasonings;Baking
  • 4 teaspoons salt
    Spices and Seasonings
  • ½ cup unsalted butter
    Milk, Eggs, Other Dairy
  • 7-1/2 to 8 cups white whole wheat flour
    Baking
  • 2 envelopes Fleischmann's RapidRise Yeast
    Baking

Steps

  • Preheat oven to 200F.
  • Mix 3 cups flour, sugar, salt and undissolved yeast in a large mixer bowl.
  • Combine milk, water and butter and heat until very warm (120 to 130F).
  • Add to flour mixture with eggs; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  • Add 2 cups flour. Beat at high speed 2 minutes, scraping bowl occasionally.If using a stand mixer proceed as follows; change to a dough hook and add flour cup at a time on low speed to make a soft dough, about 2 cups additional (7 cups total). Continue to knead on low with the dough hook for 6 minutes adding up to cup of additional flour (1/8 cup at a time) if needed until dough is no longer sticky yet elastic and smooth.If kneading by hand; stir in enough additional flour cup at a time to make a soft dough, about 2 cups additional (7 cups total). Turn out onto lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes.Cover; let the dough rest 10 minutes.Divide dough into 3 equal pieces. Working with one-third at a time (cover unused dough with plastic wrap), divide each third into 36 pieces. Shape each piece into a 1-inch ball.
  • Place 3 balls in each of 36 greased (2-1/2-inch) 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 375F 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 a tightly closed container and freeze for up to 1 month.

Nutrition

  • Calories: 127.9  cal  (6.4%)
  • Fat: 3.96  g  (6.1%)
  • Saturated Fat: 1.98  g  (12.4%)
  • Carbohydrates: 19.94  g  (6.65%)
  • Sugar: 3.32  g  (3.69%)
  • Cholesterol: 25.37  mg  (8.46%)
  • Sodium: 270.17  mg  (11.75%)
  • Protein: 4.3  g  (8.6%)
  • Fiber: 2.54  g  (10.14%)
  • Iron: 0.69  mg  (3.85%)
  • Calcium: 37.94  mg  (3.79%)
  • Vitamin B1: 0.05  mg  (3.58%)
  • Vitamin B2: 0.06  mg  (3.32%)
  • Folate: 12.33  µg  (3.08%)
  • Selenium: 1.97  µg  (2.82%)
  • Phosphorus: 25.48  mg  (2.55%)
  • Vitamin A: 120.77  IU  (2.42%)
  • Manganese: 0.04  mg  (1.87%)
  • Vitamin D: 0.27  µg  (1.83%)
  • Vitamin B5: 0.17  mg  (1.68%)
  • Vitamin B12: 0.09  µg  (1.56%)
  • Potassium: 53.78  mg  (1.54%)
  • Zinc: 0.17  mg  (1.15%)

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