Cloverleaf Honey-Wheat Rolls

These are very good and very easy. The kids even helped me with these on Monday. It was kind of a "snow day" here on Monday...I only had two kids for a good portion of the day, so we stayed upstairs, played games and the kids helped with this little cooking project. I think it is so cute how much kids enjoy just simply stirring or pouring ingredients into a bowl. The flavor of these rolls are primarily wheat, with just a touch of sweetness from the honey.

Recipe from My Recipes

1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
2 cups bread flour, divided
1 cup whole wheat flour
3 tablespoons honey
2 1/2 tablespoons butter, melted
1 teaspoon salt

Dissolve yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Add 1 1/2 cups bread flour, whole wheat flour, honey, butter, and salt to yeast mixture; stir until well blended. Add 1/4 cup bread flour; stir until a soft dough forms.

Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands. (**I kept my dough in the stand mixer and switched to a dough hook. I added roughly 1/4 cup more and then kneaded it for roughly 5 minutes until smooth and no longer sticking to the sides of the bowl.)

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Preheat oven to 425°.

Coat 12 muffin cups with cooking spray (I used shortening). Divide dough into 12 equal portions. Working with 1 portion at a time, divide each portion into 3 pieces; shape each piece into a ball. Place 3 balls in each muffin cup. Cover and let rise 30-60 minutes or until doubled in size.

Bake at 425° for 12 minutes or until lightly browned. Serve warm.