Whole Wheat Cloverleaf Refrigerator Rolls

I love these light and tender rolls. Great little buns to serve with a meal or for faspa. Fun to break apart to slather on butter or jam. These buns are great shaped into dinner size or for hamburgers. Since this is a dough you can refrigerate you don't need to bake it all at once. It's a time saver to mix the dough a day before you need the rolls. Just place in the fridge, take the dough out a couple of hours before you need them, shape into rolls, let rise and bake just before company arrives so they are welcomed by the fresh aroma of baking!
Years ago I cut this recipe out of a magazine. It is a keeper.

• 2 cups warm water
• 1/3 cup oil
• 1 egg, slightly beaten
• 1/3 cup sugar
• 2 teaspoons salt
• 3 cups white flour
• 2 tablespoons instant yeast
• 3 cups whole wheat flour
• Butter for brushing on rolls

1. Pour water in a mixing bowl, whisk in oil, egg, sugar, and salt.
2. Stir in white flour and yeast, continue stirring until combined. 
3. Now knead in whole wheat flour one cup at a time and knead until the dough is smooth and elastic approx 5 minutes. Place in a greased bowl and cover.
4. Let rise in warm place until doubled or if not baking them right away, cover and refrigerate overnight. (You can keep this dough in the fridge a couple of days before using)
5. Shape into small balls and place 3 in each greased muffin cup. Cover and let rise for an hour or until doubled. (Rising time approx 2 hours for refrigerated dough.)
6. Bake in 400º oven for 12 minutes or until golden brown in color.
7. Brush with butter as soon as they come out of the oven. 
8. Yield: 30 rolls

Cinnamon Knots

I love anything with cinnamon and these knots didn't disappoint. Warm from the oven they are a delicious treat with a cup of coffee. If you desire you can use your favorite sweet yeast dough for these knots. At the end if there is any sugar/cinnamon mixture left over you can save it for cinnamon toast.
This recipe is from an old Taste of Home magazine..I made a few changes.
I love the many various ways of using cinnamon bun dough. What do you make with your sweet yeast dough?

• Dough:
• 1 cup milk
• 1/2 cup butter
• 1/2 cup sugar
• 2 eggs, beaten
• 1 teaspoon salt
• 2 tablespoons instant yeast
• 4 1/2 - 5 cups of flour
• Topping: 
• 1 1/2 cups sugar
• 2 tablespoons cinnamon
• 1/2 cup butter, melted

1. Scald milk, whisk in 1/2 cup butter, 1/2 cup sugar, eggs, and salt. Add the eggs slowly whisking the whole time.
2. Add yeast and 4 cups of flour, mixing thoroughly. Continue adding flour as needed and knead for 5 minutes until the dough feels soft, smooth, and elastic. It's okay if the dough is slightly sticky, it's better for the dough to be slightly sticky than using too much flour.
3. Cover bowl and let rise in a warm place until doubled in bulk, approx 1 1/2 hours.
4. Divide dough into 3 even portions, Shape each portion into 12 balls. Work with one portion at a time.
5. Roll each ball into an 8" rope. Combine sugar and cinnamon from the Topping ingredients.
6. Dip each rope into the melted butter, then coat with sugar/cinnamon mixture and tie into a knot, tuck and pinch ends under and place on parchment lined pans. Repeat with remaining dough.
7. Cover and let rise for 30 minutes.
8. Bake in 375º oven for 12 minutes.
9. Cool slightly then drizzle with icing glaze or serve plain. Either way they are delicous.
10. Yield: 3 dozen knots