Cloverleaf Honey-Wheat Rolls

Ingredients

• 2 cups bread flour divided
• 2.5 tablespoons butter melted
• 2.3 teaspoons yeast dry
• 1 large eggs 
• 3 tablespoons honey 
• 1 teaspoon salt 
• 1 cup warm water (100° to 110°)
• 1 tablespoon water 
• 1 cup flour whole wheat

Equipment

• bowl
• oven
• knife
• muffin liners
• measuring cup

Directions

1. Dissolve yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife.
2. Add 1 1/2 cups bread flour, whole wheat flour, honey, butter, and salt to yeast mixture; stir until well blended.
3. Add 1/4 cup bread flour; stir until a soft dough forms.
4. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
6. Preheat oven to 42
7. Coat 12 muffin cups with cooking spray. Divide dough into 12 equal portions. Working with 1 portion at a time, divide each portion into 3 pieces; shape each piece into a ball (cover remaining dough to prevent it from drying).
8. Place 3 balls in each muffin cup. Cover and let rise 25 minutes or until doubled in size.
9. Uncover dough.
10. Combine 1 tablespoon water and egg; brush over rolls.
11. Bake at 425 for 12 minutes or until lightly browned.
12. Serve warm.