Whole Wheat Cloverleaf Dinner Rolls with Wheat Germ

Whole Wheat Cloverleaf Dinner Rolls with Wheat Germ
Staff Writer
Whole Wheat Cloverleaf Dinner Rolls with Wheat Germ
Kretschmer Wheat Germ

Whole Wheat Cloverleaf Dinner Rolls with Wheat Germ

Perfect for your holiday table or Sunday dinner, these rolls are fun to make and fun to eat, and they’re good for you, too! Recipe courtesy of Kretschmer Wheat Germ.

18
Servings
224
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Tablespoons warm water (105 to 115 degrees F)
  • 1 1/4-ounce package active dry yeast (2 1/2 teaspoons)
  • 3 Tablespoons honey
  • 5 Tablespoons olive oil, plus more for greasing the bowl
  • 3 Tablespoons unsalted butter
  • 1 Cup fat-free milk
  • 2 1/2 Cups white whole-wheat flour, plus more for kneading the dough
  • 1 Cup toasted wheat germ, such as Kretschmer Original
  • 1 Teaspoon salt
  • 1 large egg, lightly beaten

Directions

Stir together the warm water, yeast, and 1 tablespoon of the honey in a small bowl until the yeast dissolves; let stand until foamy, about 5 minutes.

Mix together the remaining 2 tablespoons honey, 3 tablespoons of the olive oil, and butter in a separate bowl.

In a large mixing bowl, combine the flour, wheat germ, and salt with a rubber spatula. Mix in the yeast mixture and butter mixture just until combined and a moist, sticky dough forms. Turn the dough out onto a lightly floured surface and knead, using additional flour as needed, until the dough is smooth and elastic, about 10 minutes. Form the dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap and place in a draft-free place at room temperature until the dough doubles in size, about 1 hour.

Coat 18 muffin cups with the remaining 2 tablespoons of olive oil.

Turn out the dough onto a hard surface and divide evenly into thirds. Roll each piece of dough into an 18-inch long rope. Using a sharp knife, cut each rope crosswise into 18 1-inch pieces, rolling each piece into a ball. Place 3 balls side-by-side into each greased muffin cup forming a triangle. Cover the muffin cups loosely with a kitchen towel and allow the rolls to rise until almost doubled in bulk, 30 to 40 minutes.

While the rolls rise, put an oven rack in middle position and preheat the oven to 400 degrees F. Just before baking, brush the rolls lightly with egg. Bake until golden, about 12 minutes.

Nutritional Facts

Total Fat
10g
14%
Sugar
3g
3%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
24g
18%
Protein
12g
26%
Vitamin A, RAE
118µg
17%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
164mg
16%
Choline, total
9mg
2%
Fiber, total dietary
3g
12%
Folate, total
152µg
38%
Iron, Fe
3mg
17%
Magnesium, Mg
81mg
25%
Manganese, Mn
2mg
100%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
253mg
36%
Selenium, Se
7µg
13%
Sodium, Na
211mg
14%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
15g
1%
Zinc, Zn
3mg
38%

Whole Wheat Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Whole Wheat Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.