• 1 tablespoon dry active yeast
  • 1 cup warm water (100 to 110 degrees F)
  • 1 1/2 cups unbleached all-purpose flour, plus more for kneading
  • 1 cup whole wheat flour
  • 3 tablespoons pure maple syrup or raw honey
  • 2 tablespoons butter, melted
  • 1 teaspoon kosher salt
  • Non-Stick Cooking spray
  • 1 tablespoon water
  • 1 large egg

Tomorrow is Thanksgiving and our house smells of Minestrone Soup, Portuguese Stuffing, a Wholegrain Pumpkin Pie, Guilt-Free Pumpkin Mousse, the show-stopping turkey marinating in tomato sauce, Pimento Moida or fresh red crushed pepper, garlic, onions, beer and wine – the true sign of a Portuguese style Thanksgiving and these amazing Maple-Wheat Cloverleaf Rolls! As the rolls made their way out of the oven, my hubby crept up behind me and gave me a BIG smooch! Now how ’bout that?

Yesterday I made Spiced Carrot Marmalade to contribute to Food Network’s Fall Fest and I thought it would be the perfect compliment to these rolls.

Dissolve yeast in 1 cup warm water in a measuring cup and let stand 5 minutes to proof. Don’t you just love the smell of yeast proofing?

In a large mixing bowl combine your unbleached all-purpose flour, whole wheat flour and salt.

Add the yeast mixture, maple syrup or honey and melted butter to your dry mixture and stir just until blended.

Turn the dough out onto a floured surface.

Knead until smooth and elastic (about 8 minutes) adding enough flour, 1 tablespoon at a time, to prevent dough from sticking to hands (the dough will feel sticky).

Once the dough is kneaded, I like to create a nice round shape by placing my hands on the bottom of the dough. By using the outside of your hands, you will push the dough underneath, turning the dough clockwise as you push, to create air in the dough. You will see air bubbles form as you push and turn.

Wash your bowl in a warm water and dry well. Spray the bowl with non-stick cooking spray and place your dough back in the warm bowl. Cover with a cloth and keep in a dry draft-free place until it doubles in size. Once you think the dough has doubled, press two fingers into it. If an indentation remains, the dough has risen enough. Punch dough down; cover and let rest 5 minutes.

Preheat oven to 425 degrees F.

Coat 12 muffin cups with cooking spray. Divide the dough into 12 equal portions. Working with one portion at a time, divide each portion into 3 pieces; shape each piece into a ball. Place 3 balls in each muffin cup. This will be such a pretty bread when baked.

Cover and let rise 35 minutes or until doubled in size. Aren’t they adorable?

Uncover your dough. Combine 1 tablespoon water and egg and brush over the rolls.

Bake at 425 degrees F for 12 minutes or until lightly browned. Serve warm. Herb Butter would also be great with these rolls.

Wouldn’t this make the perfect hostess gift wrapped in a pretty basket lined with a new dishcloth? Don’t forget to add my Spiced Carrot Marmalade, too!