Post by Loupy on Apr 16, 2015 17:09:07 GMT -7
Honey Whole Wheat Cloverleaf Rolls
By Jessica @ www.a-kitchen-addiction.com/
Other than the the rise time, these cloverleaf rolls require very little time to make. Just a simple mixing of the dry ingredients, beating in the wet ingredients, and mixing until the dough forms. The dough is forgiving enough that it doesn’t have to have the “perfect” texture and look for it to turn out correctly. Allow to rise until doubled in size, form into rolls and let them rise one more short time. Then all it takes is a quick 12 minutes of baking!
Serves: 12
Ingredients
1½ C whole wheat flour
1½ C bread flour
1 pkg Platinum Red Star Yeast or instant dry yeast
1 tsp salt
1 C water, warmed to 120-130 degrees F
4 tbsp honey
3 tbsp butter, melted
1 egg
1 tbsp water
Instructions
In the bowl of a stand mixer, beat together flours, yeast, and salt. Slowly beat in water, honey, and butter.
Beat until dough is just starting to form.
Switch out paddle attachment for a dough hook (if you don’t have a dough hook, a paddle attachment should be able to handle the dough).
Beat on medium speed until dough is smooth and pulls away from sides of the bowl.
Dough will be soft and somewhat sticky.
Place dough in a lightly greased bowl. (I sprayed mine with olive oil using a misto.)
Cover and let rise in a warm, draft-free spot until doubled in size, about one hour.
Turn dough out onto a smooth surface and and punch down.
Divide dough into 12 equal pieces.
Divide each piece into 3 equal pieces.
Lightly spray a muffin tin with non-stick cooking spray.
Take each piece of dough and roll into a ball.
Place 3 balls of dough in each cup of the muffin tin.
Cover and let rise for 30 minutes or until almost doubled in size.
While rolls are rising, preheat oven to 425.
Whisk together egg and water.
Brush egg wash over the top of each roll.
Bake for 10-12 minutes or until tops are browned.
Serve warm.
By Jessica @ www.a-kitchen-addiction.com/
Other than the the rise time, these cloverleaf rolls require very little time to make. Just a simple mixing of the dry ingredients, beating in the wet ingredients, and mixing until the dough forms. The dough is forgiving enough that it doesn’t have to have the “perfect” texture and look for it to turn out correctly. Allow to rise until doubled in size, form into rolls and let them rise one more short time. Then all it takes is a quick 12 minutes of baking!
Serves: 12
Ingredients
1½ C whole wheat flour
1½ C bread flour
1 pkg Platinum Red Star Yeast or instant dry yeast
1 tsp salt
1 C water, warmed to 120-130 degrees F
4 tbsp honey
3 tbsp butter, melted
1 egg
1 tbsp water
Instructions
In the bowl of a stand mixer, beat together flours, yeast, and salt. Slowly beat in water, honey, and butter.
Beat until dough is just starting to form.
Switch out paddle attachment for a dough hook (if you don’t have a dough hook, a paddle attachment should be able to handle the dough).
Beat on medium speed until dough is smooth and pulls away from sides of the bowl.
Dough will be soft and somewhat sticky.
Place dough in a lightly greased bowl. (I sprayed mine with olive oil using a misto.)
Cover and let rise in a warm, draft-free spot until doubled in size, about one hour.
Turn dough out onto a smooth surface and and punch down.
Divide dough into 12 equal pieces.
Divide each piece into 3 equal pieces.
Lightly spray a muffin tin with non-stick cooking spray.
Take each piece of dough and roll into a ball.
Place 3 balls of dough in each cup of the muffin tin.
Cover and let rise for 30 minutes or until almost doubled in size.
While rolls are rising, preheat oven to 425.
Whisk together egg and water.
Brush egg wash over the top of each roll.
Bake for 10-12 minutes or until tops are browned.
Serve warm.
