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45 Minute Herbed Wheat Cloverleaf Rolls

45 Minute Herbed Wheat Cloverleaf Rolls
These Herbed Wheat Cloverleaf Rolls are perfectly light and fluffy while only taking 45 minutes to make from start to finish! A light, savory herb flavor gives these dinner rolls a unique flavor perfect for pairing with soups, chicken, and, of course, Thanksgiving dinner!
Yield 12 rolls



  • 2 1/2 cups white whole wheat flour
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
  • 1/2 teaspoon table salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1 cup milk (warmed to 120 to 130°F)
  • 1/4 cup warm water
  • 1/4 cup honey
  • 1 large egg (room temperature)
  • 1 cup bread flour, plus additional 1/4 cup if needed
  • 4 tablespoons butter (melted and cooled)
  • 2 tablespoons butter (melted for brushing)


  • In the bowl of stand mixer affixed with a paddle attachment, combine white whole wheat flour, yeast, salt, dried thyme, dried oregano, dried basil, and garlic powder.
  • In a small bowl, whisk together milk, water, honey, and egg. Add wet ingredients to dry ingredients and beat until just combined.
  • Add bread flour and melted butter. Switch to a dough hook and knead until dough is smooth and elastic. Dough should pull away from sides of bowl and be slightly sticky. If dough is too sticky, add up to an additional 1/4 cup bread flour, 1 tablespoon at a time.
  • Butter or spray with non-stick cooking spray the bottom and sides of 12 cup muffin tin. Set aside.
  • Turn dough out onto floured surface. Divide into 12 equal pieces. Divide each piece into 3 equal pieces.
  • Take each piece of dough and roll into a ball. Place 3 balls of dough in each cup of the muffin tin. Cover and allow to rest for 15 minutes in a warm location. While dough is resting, preheat oven to 400°F.
  • Bake for 10-12 minutes, or until tops are golden. Remove from oven and brush with butter.
  • Serve warm.


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Review & Comments

Deb | Reply

I dont have a stand mixer with paddle. I’m guessing I would just knead by hand.

Red Star Yeast | Reply

Hi Deb – Yes, you can knead the dough by hand.
Happy baking!

Francine Schwartz | Reply

has this recipe been tested adding vital gluten?

Red Star Yeast | Reply

Hi Francine – We have not tested it with VWG, but you can certainly experiment with it. We recommend about 1 tablespoon VWG per 2 cups flour. Let us know if you try it!
Happy baking!

Francine Schwartz | Reply

I prefer using a gram scale for measuring. Is it ok to use the King Arthur conversion reference list for Red Star recipes? If I might suggest please include gram amounts for recipes it is so much easier to weigh ingredients once you learn to do so.

Red Star Yeast | Reply

Hi Francine – Yes, you can use that conversion chart for our recipes. Most of our newer recipes have both volume and weight measurements.
Happy baking!

Shir | Reply

We don’t have “white whole-wheat flour”. We have all purpose flour, bread flour and whole-wheat flour. What measurements would work with this recipe ? Thank you.

Red Star Yeast | Reply

Hi Shir,
You may substitute 2 1/2 cups whole wheat flour for the white whole wheat flour.

Happy baking!

EZ Doh in Mentor, Ohio Makes Bread Making Easy for the Whole Family - Geauga News | Reply

[…] we saw the recipe on their website for “45 Minute Herbed Wheat Cloverleaf Rolls”, we figured we’d see if we could make a similar recipe using our EZ DOH. We are happy to […]

YvonneZ | Reply

Can these rolls be made ahead and frozen? If so, how to prepare after freezing?

Red Star Yeast | Reply

Hi Yvonne,
We don’t recommend freezing the dough before baking. I would suggest to par-bake the rolls, then freeze them. Here’s a link with prepare ahead tips:
Happy baking!

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