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Honey Whole Wheat Cloverleaf rolls in a muffin tin

Honey Whole Wheat Rolls

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Honey Whole Wheat Rolls are sweet, tender and an ideal addition to any menu. Cloverleaf rolls pull apart and have more surface area for cold, creamy butter.

Honey Whole Wheat roll on a white plate, broken open with a pat of butter and a red handled knife
Honey Whole Wheat Rolls

Warm bread with cold butter is one of my guilty pleasures. I actually made these whole wheat cloverleaf rolls thinking they’d be part of our Thanksgiving dinner. But they were so soft and delicious, they were gone in just over a day. A bit of honey and using White Whole Wheat flour made for an exquisite and irresistible flavor and texture. Nick and Bill each ate a couple of these cloverleaf rolls for breakfast then again at dinner. Plus, I found they made a perfect mid-afternoon snack.

Honey Whole Wheat Cloverleaf Rolls in a basket behind one roll on a white plate

How to Make Cloverleaf Rolls

The bit of honey makes for a touch of sweetness to these pull apart cloverleaf rolls.  Plus using the softer white wheat flour doesn’t weigh down the dough like the classic red wheat variety of whole wheat flour. If you haven’t been successful with baking whole wheat bread, be sure to try out white whole wheat flour.

You get the benefits of traditional whole wheat with a lighter, sweeter and milder flavor. It’s a bit darker than all-purpose flour and can be substituted for any type of flour in your recipes. It worked perfectly in these scrumptious whole wheat rolls.

To make a cloverleaf roll recipe, you must divide the amount of bread dough you’d use for one dinner roll into three equal parts. Roll each third into a round ball.

Place three bread dough balls into each cup of a regular, greased muffin tin. Place the smoothest surface on top.

Proof and bake. Cool slightly, then dig in!!

 

Honey Whole Wheat Cloverleaf rolls in a muffin tin

More Yeast Bread and Rolls You’ll Love:

 

Honey whole wheat roll on a white plate with a red handled knife

Honey Whole Wheat Rolls

Sweet, tender cloverleaf whole wheat rolls!

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Yield 12 rolls

Ingredients

  • 1 packet or 2 1/4 teaspoons instant yeast (Red Star Platinum Yeast preferred)
  • 1 cup lukewarm water
  • 1/4 cup apple cider
  • 1/4 cup (1/2 stick) butter, cut into pieces
  • 3 tablespoons honey
  • 1 cup all-purpose flour
  • 2 cups White Whole Wheat Flour
  • 1 1/4 teaspoons salt
  • 2/3 cup instant mashed potato flakes
  • 1/4 cup nonfat dry milk

Instructions

  1. Combine all the ingredients in the bowl of your stand mixer. No need to proof the yeast when using instant yeast. Using the paddle attachment on low speed, mix ingredients till combined. Switch to the dough hook and knead for about 6 minutes on low speed till you have a smooth ball of dough.
  2. Place the dough in a lightly greased bowl. Cover the bowl and let rise till very puffy, about 90 minutes to 2 hours.
  3. Grease a muffin tin and set aside.
  4. Deflate dough and divide into 12 pieces. Roll each into a ball and place one in each muffin tin or divide each ball into thirds and place 3 smaller balls of dough into each muffin tin.
  5. Cover the pans with lightly greased plastic wrap, and allow the rolls to rise for 1 1/2 to 2 hours. While the rolls are rising, preheat the oven to 350°.
  6. Bake the rolls for 15 minutes, and tent them loosely with aluminum foil. Continue to bake until about 10+ more minutes till they're deep brown on top.
  7. Remove the rolls from the oven, and after a couple minutes, transfer them to a rack to finish cooling.
  8. Serve warm or at room temperature.

Yield 12 large rolls

Alternatively, you can grease two round cake pans and place 8 rolls in each.

Notes

Adapted from King Arthur Flour.

Alternatively, you can grease two round cake pans and place 8 rolls in each.

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Nutrition Information:

Yield:

12

Amount Per Serving: Calories: 0Total Fat: 0g

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