Wheat and Honey Cloverleaf Rolls

The larger batch size makes these good for holiday meals or potlucks.

Wheat and Honey Cloverleaf Rolls


36 rolls



Prep Time


Bake Time

12 to 17 minutes

Rise Time

45 minutes

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  • 5 to 5-1/2 cups all-purpose flour, divided
  • 2 envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1-1/2 teaspoons salt
  • 1-1/2 cups water
  • 6 tablespoons honey
  • 1/4 cup corn oil
  • 1/2 cup mayonnaise
  • 3 eggs, divided
  • 1-1/2 cups whole wheat flour
  • 2 tablespoons poppy seed
  • OR whole white sesame seed


  1. Combine 2 cups all-purpose flour, undissolved yeast, and salt in a large mixing bowl. Heat water, honey and oil until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of an electric mixer.
  2. Reduce speed to low; beat in mayonnaise, 2 eggs and whole wheat flour. Beat at medium speed 2 minutes. Stir in 3 to 3-1/2 cups flour until dough is easy to handle.
  3. Knead on lightly floured surface until smooth and elastic, about 10 minutes, adding remaining flour if necessary. Cover; let rest 10 minutes.
  4. Punch dough down; divide into thirds. Working with one third at a time, divide each third into 36 pieces. Shape each piece into a 1-inch ball. Place 3 balls in each of 36 greased (2-1/2-inch) muffin pan cups. Cover; let rise in warm draft-free place until doubled in size, about 35 minutes.
  5. Beat remaining egg slightly; brush on rolls. Sprinkle with poppy seeds. Bake at 375°F for 12 to 17 minutes or until golden brown. Remove from pans. Serve warm. Or allow rolls to cool completely, store in tightly closed container and freeze for up to 1 month.
  6. TIP: If using dark nonstick muffin pans, rolls will brown quickly. Check for doneness at minimum bake time.

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