Whole Wheat Cloverleaf Refrigerator Rolls

I love these light and tender rolls. Great little buns to serve with a meal or for faspa. Fun to break apart to slather with butter or jam. These buns are great shaped into dinner size or for hamburgers. Since this is a dough you can refrigerate you don't need to bake it all at once. It's a time saver to mix the dough a day before you need the rolls. Just place in the fridge, take the dough out a couple of hours before you need them, shape into rolls, let rise and bake just before company arrives so they are welcomed by the fresh aroma of baking.
Years ago I cut this recipe out of a magazine. It is a keeper.

• 2 cups warm water
• 1/3 cup oil
• 1 egg, slightly beaten
• 1/3 cup sugar
• 2 teaspoons salt
• 3 cups white flour
• 2 tablespoons instant yeast
• 3 cups whole wheat flour
• Butter for brushing on rolls

1. Pour water in a mixing bowl, whisk in oil, egg, sugar, and salt.
2. Stir in white flour and yeast, continue stirring until combined. 
3. Add whole wheat flour one cup at a time and knead until the dough is smooth and elastic, 5 minutes. Place in greased bowl and cover.
4. Let rise in warm place until doubled or if not baking them right away, cover and refrigerate overnight. (You can keep this dough in the fridge a couple of days before using)
5. Shape into small balls and place 3 in each greased muffin cup. Cover and let rise for an hour or until doubled. (Rising time is 2 hours for refrigerated dough.)
6. Bake in a 400º oven for 12 minutes or until golden brown in color.
7. Brush with butter as soon as they come out of the oven. 
8. Yield: 30 rolls