A Thanksgiving meal is not complete without homemade cloverleaf dinner rolls. This year I’m using white whole wheat flour to add a little nutritional benefit and some fiber. Want to make these dinner rolls? Get the directions from Jessica Gavin!
This is intended to slightly help offset the butter that gets applied to each roll I end up eating. My husband prefers to skip the butter and goes straight for the dunk with potatoes and gravy. Fortunately, these whole wheat cloverleaf dinner rolls have a little extra fiber folded right in.
Making homemade dinner rolls from scratch is not that difficult, and can be a fun task to give those wanting to help in the kitchen. My son enjoys rolling each portion of dough to make the bread. The science geek in me loves watching the leavening process in the yeasted bread transform from little clumps of dough to larger puffed-up size. To help save you time in the kitchen, I use instant dry yeast. It cuts the prep time in half because it only requires one fermentation and rising step instead of two, saving you a ton of time!
Each metal tin contains three 1-inch sized dough balls that when placed in a warm spot in the kitchen rise in about 30 minutes. I like to brush the tops of the bread rolls before baking with egg wash. This process gives a wonderful golden brown top and looks stunning when you remove them from the oven. You can top these dinner rolls with poppy or sesame seeds, or both!