Wheat Cloverleaf Rolls

This are a simple, fluffy dinner roll, good with most anything.  They can also be shaped into crescents, Parker House rolls, or others.

Wheat Cloverleaf Rolls

1 egg

1 teaspoon vegetable oil

1 1/2 cups bread flour

1 1/2 cups whole wheat bread flour

2 Tablespoons sugar

1/2 Tablespoon kosher salt

1 package active dry yeast

2 Tablespoons butter, softened

1/2 cup hot milk (125 degrees)

1/2 cup hot water (125 degrees)

3 Tablespoons melted butter

1. Whisk egg until well beaten.  Coat a large bowl with the oil .
   
2. In the bowl of a standing mixer, combine flours, sugar, salt, yeast, and softened butter with the dough hook attachment.  Turn speed to low and slowly pour in the hot milk and hot water.  Add beaten egg.  Beat on low for 12 minutes.
   
3. Remove dough from mixer and knead by hand on a floured surface for 1 minute, until dough is smooth and elastic.  Shape dough into a ball and place in the oiled bowl and rotate, so dough is coated with oil.  Cover with a damp kitchen towel and let rise in a warm place (70 degrees) until doubled in size, about 90 minutes.
   
4. Punch dough down gently and turn onto a lightly floured surface.  Form into a smooth ball.  Let rest for 15 minutes, covered by the bowl you used for rising.
   
5. Grease 2 muffin pans.  Pinch off dough and roll into 1 inch ball.  Drop 3 balls into each muffin cup.  Brush with melted butter.  Will make about 18 rolls.  Cover loosely with wax paper and let rise until doubled in size.  Preheat oven to 400 degrees.  Bake for 18-20 minutes, turning once halfway through baking.  Tops should be golden brown.