Cloverleaf Rolls | Yeast Dinner Rolls
Cloverleaf Rolls are egg-free yeast dinner rolls made with whole wheat flour. Serve with soup, pasta, roasted veggies or salad. A perfect bread recipe for holiday season or thanksgiving dinner table. Vegan Recipe.
Servings 8 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.