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.
Ingredients:
- 1 ¾ cup Whole Wheat Flour + extra flour for dusting
- 1 tsp Instant Yeast
- 2 tbsp Olive Oil 1 tsp extra
- 1 ¼ cup Lukewarm Water Read notes below
- 1 tsp salt
- 1 tsp Raw Cane Sugar
Instructions:
- In a wide bowl, sift whole wheat flour. Add instant yeast, sugar and salt. Mix well with a fork.
- Now add lukewarm water and knead into a dough. Note - This would be sticky
- Slowly add oil and knead the dough for 10 minutes until it is smooth to touch
- 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, punch or knock it 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 (keep 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.
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