Honey Wheat Clover Rolls

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Remember the white, pasty plastic wrapped rolls you got in the store that were in an open box, that had a bag over it?  Those were a staple for guests and holidays when I was growing up.

Now that I’ve departed from using white flour and grind my own healthier whole wheat in my Wondermill,  I make these tasty little buds for Thanksgiving in stead.

Honey Wheat Clover Rolls

Makes about one Dozen (12) rolls

 Ingredients:

• 1 1/4  Cup Warm Water (100-110 degrees)
• 1 Tablespoon Olive Oil
• 1/4 C Honey
• 3 ½ Cups of Freshly Milled HARD (red or white) Flour
• ¼ Cup Gluten
• ½ teaspoon Sea Salt
• 1 ½ teaspoon Fleishmann’s or SAF Instant Yeast

For Bread Machine: Put ingredients in in order given and set to ‘Dough Setting’ – now go fold clothes, vacuum and clean the shower (o:

By Hand or with Mixer/Dough Hook: Mix all the water, oil, sugar together in your mixing bowl.  Proof your yeast in the whole liquid if you want to.  Instant yeast does not HAVE to be proofed (let get bubbly) but it won’t hurt it if you do.  In a separate
bowl, mix all your dry ingredients (flours, gluten, salt and yeast
if you didn’t proof it)

Slowly add dry to the liquid stirring until too hard to use a spoon, then start the hand kneading process (or if in the kitchen aid – start the dough hooks, or if in the Bosch Mixer…follow directions for kneading)

Knead minimum 10 minutes – up to 15 minutes  – until dough feels elastic and looks silky-like.

Cover bowl with a clean cloth towel.

Let dough rise once in the bowl in semi warm place approximately 30 minutes or until double the size it started.

LIGHTLY punch it down to get all the air out after it rose the first time.

All above steps are usually done on ‘Dough Setting’ of your bread machine.

If you’re struggling with exactly how to hand kneed, how to test the texture or how to troubleshoot to get the best bread texture – may we suggest this eBook:  Whole Wheat Bread Making by the same author as this recipe.

Turn out onto an OILED (not floured – it makes it heavy and dense) surface to REST for 5 minutes before shaping (this helps the gluten that has formed to relax a bit and not ‘crack’ the crust)

Shaping – divide into 36 equal weight balls of dough slightly smaller than a golf ball.  I like to weigh my whole lump of dough and divide by 36 so that they all come out evenly, but if OCD is not your thing, guesstimate and eyeball it (:

Place three little balls together thus…

…inside a greased muffin tin.  Making sure to pinch the seams together in each ball and place all seam sides down.

Place the filled tin in a warm (80 degree) place free of draft and let rise about 30 minutes

During the last 5 minutes of rising, you’ll see how they fill the muffin cup.  Preheat oven to 350 degrees (be sure your rack is placed in the middle of the oven).

Bake 12 minutes on 350 degrees until golden brown.

Cool on wire rack and store in airtight bag.

ENJOY!!!