Flax Seed Cloverleaf Rolls
Soft, buttery, and packed with nutty goodness, these Flax Seed Cloverleaf Rolls are the perfect fusion of classic comfort and wholesome nutrition. Made with a mix of all-purpose flour and ground flaxseed, these rolls boast a subtle nutty flavor and added fiber, making them a healthier twist on traditional dinner rolls. The cloverleaf shape—formed by placing three dough balls in each muffin cup—creates a delightful pull-apart texture that’s as fun to eat as it is to bake. Sweetened with a touch of honey and brushed with optional melted butter, these golden rolls are ideal for holiday dinners, family gatherings, or any meal in need of an elegant, homemade touch. For added flair, sprinkle them with whole flaxseeds before baking to highlight their wholesome appeal. Ready in just two hours, including rising time, these fluffy rolls are destined to become a favorite on your table.
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Recipe Information
Ingredients
- 240 ml Milk
- 60 g Unsalted butter
- 7 g Active dry yeast
- 2 tbsp Honey
- 2 large Eggs
- 420 g All-purpose flour
- 60 g Ground flaxseed
- 1 tsp Salt
- 1 as needed Cooking spray or melted butter (for greasing)
- 1 tbsp Optional: Whole flaxseeds (for topping)
Instructions
In a small saucepan, warm the milk over medium heat until it is steaming but not boiling (about 43–46°C or 110°F if using a thermometer). Remove from heat and stir in butter until melted.
Allow the milk mixture to cool slightly until it's lukewarm. Add the yeast and honey, stirring to combine. Let it sit for 5–10 minutes, or until the mixture is frothy.
In a large mixing bowl, whisk together the eggs until lightly beaten. Gradually mix in the milk-yeast mixture.
In another bowl, combine all-purpose flour, ground flaxseed, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or the dough hook attachment on a stand mixer. Once the dough starts coming together, knead it by hand on a lightly floured surface or continue to knead with the mixer until smooth and elastic, about 8–10 minutes.
Lightly grease a large bowl with cooking spray or melted butter. Place the dough in the bowl and turn it to coat the surface with grease. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.
Lightly grease a 12-cup muffin tin with cooking spray or melted butter.
Punch down the dough to remove air bubbles and divide it into 36 equal pieces. Roll each piece into a smooth ball.
Place 3 balls of dough into each muffin cup to make the cloverleaf shape. Cover loosely with a kitchen towel and let rise again for 30 minutes, or until puffy.
Preheat your oven to 190°C (375°F). If desired, lightly brush the tops of the rolls with melted butter and sprinkle with whole flaxseeds.
Bake for 18–20 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
Remove the muffin tin from the oven and let the rolls cool for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
2750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 527 mg | 176% | |
| Sodium | 2639 mg | 115% | |
| Total Carbohydrate | 389.7 g | 142% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 47.9 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 612 mg | 47% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 1686 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
