Recipe #785  

Wheat 'N Honey Cloverleaf Rolls

Makes: 36 rolls
Prep Time: 50 minutes
Proof Time: 45 minutes
Bake Time: 12 to 17 minutes

5 to 5-1/2 cups all-purpose flour, divided
2 envelopes Fleischmann's® RapidRise Yeast
1-1/2 teaspoons salt
1-1/2 cups water
6 tablespoons honey
1/4 cup Mazola® Corn Oil OR Vegetable Plus! Oil
1/2 cup mayonnaise
3 eggs, divided
1-1/2 cups whole wheat flour
2 tablespoons Spice Islands® Poppy Seed OR Sesame Seed


Combine 2 cups all-purpose flour, undissolved yeast, and salt in a large mixing bowl.  Heat water, honey and oil until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of an electric mixer. 

Reduce speed to low; beat in mayonnaise, 2 eggs and whole wheat flour.  Beat at medium speed 2 minutes. Stir in 3 to 3-1/2 cups flour until dough is easy to handle. 

Knead on lightly floured surface until smooth and elastic, about 10 minutes, adding remaining flour if necessary. Cover; let rest 10 minutes. 

Punch dough down; divide into thirds. Working with one third at a time, 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. Cover; let rise in warm draft-free place until doubled in size, about 35 minutes. 

Beat remaining egg slightly; brush on rolls.  Sprinkle with poppy seeds. Bake at 375°F for 12 to 17 minutes or until golden brown.  Remove from pans.  Serve warm.

TIP: If using dark nonstick muffin pans, rolls will brown quickly. Check for doneness at minimum bake time.