4 Leaf Clover Wheat Rolls

 

I assume the name change here is obvious. These are basically cloverleaf rolls... but in a luckier 4 leaf pattern. I personally find dough easier to divide into even numbers & think 4 leaf clovers, frankly, sound like a better choice than 3. Aren’t we all in search of a little bit of good luck? 

2 1/4 teaspoons fast rise yeast

3 tablespoons sugar

1 cup warm water (100° to 110°)

240g (2 cups) bread flour, divided

120 g (1 cup) white whole wheat flour

2 tablespoons olive oil

1 teaspoon salt

Cooking spray

Pour water into liquid measuring cup; add sugar and sprinkle with yeast. Let stand for 10 minutes or until frothy. 

Combine flours & salt in bowl of a stand mixer fitted with dough hook. Add yeast mixture and mix on low speed until combined. Add olive oil and continue mixing until blended. Knead dough on medium-low speed 5 minutes or until dough forms a smooth, elastic ball (dough will be sticky). 

Place ball of dough into an oiled bowl and turn to coat (or use cooking spray). Cover bowl with plastic wrap or moist dish cloth. Let rise for 30 minutes in a warm area free from drafts (a barely warm oven, turned off, with a steaming cup of water inside & door closed works great). 

Preheat oven to 425°.

Coat 12 muffin cups with cooking spray. Divide dough into 12 equal portions. Working with 1 portion at a time, divide each portion into 4 pieces; shape each piece into a ball (cover remaining dough to prevent it from drying). Place 4 balls in each muffin cup. Let rise 20 minutes or until doubled in size.

Bake at 425° for 12 minutes or until browned. Serve warm.

~adapted from MyRecipes.com