If you are a beginner at baking breads, this recipe is a perfect start. Our soft and delicious yeast dinner rolls or Cloverleaf rolls made with whole wheat flour is the perfect side to your pasta bowls, soups and stews. Bake these rolls during the holiday season for your family and friends.
Cloverleaf Rolls are eggless yeast dinner rolls made with whole wheat flour. These old fashioned dinner rolls are vegan, can be made-ahead and is freezer-friendly. A perfect bread recipe for holiday season or thanksgiving dinner table.
Clover leaf dinner rolls are perfect for soup season. Can be served with mains like curries or vegetable stew OR with some pasta and salad.
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About Cloverleaf Dinner Rolls
Cloverleaf Rolls are yeast bread rolls or dinner rolls consisting of three separate sections. It's named after clover leaf plant and the shape of the bread resembles three lobes.
The clover leaf pattern is formed by placing three equal sized bread balls into a muffin tray. Cloverleaf rolls require a muffin tin for proofing and baking to achieve the perfect leaf shape.
These dinner rolls are Vegan and made with whole wheat flour.
This is a beginner bread recipe. It's quite similar to regular dinner rolls (in a cute shape)
Ingredients
Whole Wheat Flour - Substitute with bread flour or all purpose flour (maida).
Sift whole wheat flour twice for a light and airy bread texture.
Gluten strength in whole wheat is lower than bread flour and it tends to absorb more water.
Quantity of water for kneading the dough also depends on weather conditions.
Instant Yeast - This can be directly added to the flour. If you are using active dry yeast, proof it with 1/2 cup of lukewarm water and sugar.
Sugar - To activate the yeast. Granulated sugar, raw cane sugar, honey, agave, maple syrup are substitutes.
Olive Oil - You may replace olive oil with soft butter for kneading the dough.
Lukewarm Water - Double check the water temperature. If the water is too hot, it kills the yeast.
If you are not looking for a vegan recipe, use milk for kneading the dough.
How to Make Cloverleaf Rolls
Step 1 - In a wide bowl, sift whole wheat flour, twice. Add instant yeast, sugar and salt. Mix well.
Step 2 - Add lukewarm water slowly and knead.
Steps 3 to 4 - Add oil and knead further until it forms a smooth ball.
Note - Initially, the dough will be sticky. However, as you knead, the texture will improve and turn soft.
Cover and keep aside for proofing until double in volume (approximately 45 mins to an hour, depending on weather conditions).
You can proof the dough quickly using Instant Pot. In winter, this is the best method of proofing the dough.
Steps 5 - 7 Once the dough is double in volume, punch or knock it to release the air.
Step 8 - Dust some flour on the kitchen counter-top and place the dough. Knead it gently for a couple of minutes.
Step 9 - 10 - Divide the dough into equal portions and make small round balls. Grease a muffin tray with olive oil and keep aside.
Place 3 equal size balls into each cavity of the greased muffin tray and proof further for 30 minutes or until they clump (stick) together and double in size. (Step 11)
Preheat the oven at 200 degree Celsius for 15 minutes.
Once the dough has proved, place the rolls and bake for 25 to 30 minutes at 200 degrees Celsius. (Step 12)
Once rolls are baked, spray or brush olive oil on top, slowly de-mould the rolls from the muffin tray and serve warm. (Step 13)
Variations
Herbs - Add Italian Herbs and garlic powder to the flour. This is perfect to serve with mashed potatoes, roasted veggies, pasta and soup.
Vegetable Puree - Use beetroot or spinach puree to make colorful rolls for kids. Note - If using vegetable puree, adjust the quantity of water for kneading the dough.
Seeds - Before baking the rolls, top it with some flax or sesame seeds. They would be perfect for breakfast with some homemade jam or nut butter.
Serving Suggestions
Whole wheat cloverleaf rolls can be made ahead. It is freezer friendly making it perfect for entertaining, potluck parties, picnics or welcome home gifts for neighbors.
Below are some of the ways in which we love serving these dinner rolls at home.
SOUPS - In Summer we love Minestrone Soup, Tomato Soup and Broccoli Soup.
In Fall / Winter, we love warm rolls with Carrot Ginger Soup, Mushroom Soup and Pumpkin Soup
SALADS - Combination of Soup, fresh Salads and warm rolls are perfect to serve for lunch or brunch with family and friends.
Some of our favorite salad options are Greek Salad, Vegan Chickpea Salad, Black Bean Mango Salad, Persian Shirazi Salad and Pear Salad (Thanksgiving special).
More Bread Recipes / Holiday Bakes
Pumpkin Bread (Eggless)
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Cloverleaf Rolls | Yeast Dinner Rolls
Equipment
- Spatula
- 1 bowl
- Measuring cups and spoons
- A square muffin tin – 10.75" X 10.75" with 1" height
Ingredients
- 1 ¾ cup Whole Wheat Flour + extra flour for dusting
- 1 teaspoon Instant Yeast
- 2 tablespoon Olive Oil 1 teaspoon extra
- 1 ¼ cup Lukewarm Water Read notes below
- 1 teaspoon salt
- 1 teaspoon Raw Cane Sugar
1 cup is 250 ml, 1 tsp 5ml and 1 tbsp 15ml
Instructions
- In a wide bowl, sift whole wheat flour. Add instant yeast, sugar and salt. Mix well with a fork or spatula.
- Now add lukewarm water and knead into a dough.
- Add oil and knead further until it forms a smooth ball.
- Cover and keep the dough aside for proofing until double in volume. It should take atleast 45 to an hour (depending on weather)
- Grease a muffin tray with olive oil and keep aside.
- Once the dough has doubled in volume, punch or knock to release the air.
- On a floured surface, knead the dough gently for a couple of minutes and then divide into equal portions. Make small round balls (keeping in mind the size of your muffin tin).
- Place 3 equal size balls into each cavity of the greased muffin tray and proof further for 30 minutes or until the rolls clump or stick together and double in size.
- Halfway through the 2nd proofing, preheat the oven at 200 Degree Celsius for 10 minutes.
- Spray or brush some water over the proofed rolls (to prevent them from drying in the oven).
- Bake the rolls at 200 degrees for 25 to 30 minutes. Note - Keep an eye on the oven after 20 minutes of baking time.
- Once the rolls are out of the oven, brush some olive oil on top and serve them warm.
Notes
- Lukewarm Water - Water Quantity depends on weather conditions. Never add the entire quantity while kneading. In Summer, you might require less water as compared to winter.
- Time taken to proof also depends on weather. The thumb rule is once the dough is double, it is ready to shape / bake. Keep an eye and do not over proof.
- Since the rolls are Vegan, I have neither used Milk or butter to knead the dough. I have used Olive oil. You can substitute with soft salted butter.
- Yeast - I have used Instant Yeast which can be directly added to the flour. If you are using active dry yeast, proof it with 1/2 cup of lukewarm water and sugar. The mixture, once frothy, can be added to the flour and salt.
- Sugar - Sugar is added only to activate the yeast. You will not taste these in the rolls. These are savory rolls.
- I use raw cane sugar at home. Granulated white sugar, Honey, Agave or Maple Syrup are other alternatives.
- Shelf life & Storage - They stay fresh at room temperature for a couple of days (in a bread basket) or you can refrigerate it to use later (up to 4 - 5 days). You can freeze the rolls by covering them with a foil or cling wrap and packing them in zip lock bags or airtight container. Thaw it completely and heat them in the microwave and it will be soft as ever.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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