Honey-Wheat Clover Rolls (adapted from MyRecipes.com)
1 package yeast (about 2 1/4 teaspoons)
1 cup warm water
2 cups bread flour, divided
1 cup whole wheat flour
3 tablespoons honey
2 1/2 tablespoons butter, melted
1 teaspoon salt
a few more tablespoons of butter, melted, for brushing
Combine yeast and warm water in a large bowl; let stand 5 minutes. Add 1 1/2 cups bread flour, whole wheat flour, honey, butter, and salt to yeast mixture; stir until well blended. Add the rest of the bread flour, 1/4 cup at a time, till a soft, slightly sticky dough forms.
Knead dough (on lightly floured surface or in bread machine/mixer with dough hook) until smooth and elastic, 5-8 minutes. Add flour, just a bit at a time, if the dough becomes too sticky.
Place dough in a large greased bowl. Cover and let rise in a warm place until doubled, about an hour. Gently deflate dough and turn out onto lightly floured surface.
Preheat oven to 425°. Coat 12 muffin cups with cooking spray. Divide dough into 12 equal pieces: in half, half again, then each quarter into 3 pieces. One at a time, divide each piece into 3 more pieces and shape each piece into a ball. Place 3 balls in each muffin cup. Cover and let rise 25 minutes or until doubled again.
Brush rolls with melted butter. Bake at 425° for 12 minutes or until lightly browned.