Whole wheat clover rolls with creamy hummus | bitterbaker.com

Whole wheat clover bread rolls with creamy hummus

Don’t you just love nice surprises? When I started making these clover bread rolls, I had no idea how they would turn out. I thought they might be pretty good. Edible, at least. But oh my goodness. They are probably the most perfect little whole wheat rolls I have ever made. They are SO good. Just the perfect amount of whole wheat flour, with lots of fluffy, moist bread inside and a semi-thick crust that is crunchy and chewy at the same time.

Then (yeah, I didn’t stop at the first bite), I took out the hummus we made last night. And oh my goodness (again). I think these rolls were made to go with hummus. It was awesome. And the hummus was really creamy and slightly, slightly spicy, just the way I want it. I’ll post that recipe here too, you’ll love it!

Whole wheat clover bread rolls with creamy hummus | bitterbaker.com
I love the shape of this bread!

Whole wheat clover bread rolls with creamy hummus | bitterbaker.com
You know I love my sea salt. And my poppy seeds. I can’t help it. They are just the perfect toppings for every kind of bread.

Whole wheat clover bread rolls

Total time: 12 hours to let the pre-dough get active. Then another 6 hours to let the dough rise and baking the buns. Makes 9 clover bread rolls. 

Day 1

  • 100 g (3.5 oz) rye starter
  • 220 g (7.8 oz, not fluid!) filtered water
  • 124 g (4.4 oz) whole wheat flour

Day 2

  • 0.5 tbsp sea salt
  • 1 tbsp molasses
  • 55 g (1.9 oz) light rye flour
  • 178 g (6.3 oz) bread flour

poppy seeds
sea salt

Mix rye starter, water and whole wheat flour in a bowl. Wrap with plastic wrap and let rest in room temperature until the pre-dough is active, looking nice and bubbly. Add sea salt, molasses, light rye flour and bread flour. Let the dough rest in the bowl in room temperature 2-3 hours.

Take out the dough on a floured working bench. Divide it in 9 pieces. Cut each piece in three smaller pieces. Grease a muffin form pan. Roll the smaller pieces into little round balls and place three small pieces in each muffin form. Cover with a kitchen towel and let rise in room temperature about 2 hours, until they have doubled in size.

How to make clover bread rolls | bitterbaker.com
Put three small balls in each muffin form. Cover with a kitchen towel and let rise. 

Put a casserole dish full of water on the lower rack of the oven and preheat it to 500°F. Brush the buns with water and sprinkle sea salt and poppy seeds on top. Put the buns in the oven and turn down the temperature to 460°F. Bake for 15-20 minutes, until they are golden brown and sound hollow when you knock on the bottom of the bun. Let cool on a rack.

This post has been submitted to #bakeyourownbread, SweetBellaRoos and YeastSpotting.

Whole wheat clover bread rolls with creamy hummus | bitterbaker.com
They are great to have with cream cheese, too. Or whatever your favorite thing to put on bread is.

Creamy hummus with pinto beans
Total time: 10 minutes. Serves 6-8 people.


  • 1 can garbanzo beans
  • 1 can pinto beans
  • 1/4 cup “bean juice” (or whatever it’s called, the watery liquid that comes with the beans in the can)
  • 1 tsp salt
  • 6 tsp lemon juice
  • 0,2 tsp paprica powder
  • 1 tsp ground cumin
  • 0,4 tsp cayenne pepper
  • 2 tsp sesame tahini
  • 2 tsp garlic powder
  • 2 tsp olive oil

Mix all the ingredients in a food processor, or with a mixer. If you want it spicier, just add more cayenne pepper. Enjoy!

Creamy hummus | bitterbaker.com
Oh you creamy hummus. I think I love you.

Creamy hummus | bitterbaker.com
What do you like to dip in your hummus?

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    28 thoughts on “Whole wheat clover bread rolls with creamy hummus

    1. Pingback: Pin It Thursday - Sweet Bella Roos

    2. soh

      Hi, I follow your recipe made starter, some questions:
      1. every feed to starter, must mix well or not?
      2. If I not using starter, just keep in the fridge, right?
      3. Starter take out from fridge, is it need to leave it into room temperature before use? must feed before use?
      4.example I use starter for this recipe, must I feed the starter after use ? or put back to fridge? next 2 days I am not baking.
      5.Singapore is tropical whether, pre-dough must leave it 12 hrs? or just as long as pre-dough active will do?
      sorry for all the trouble, due to I am a fresh baker…

      thank you for all your advice & sharing.


      1. Yvonne Rogell Post author

        Hi Soh! I’m glad you’re making your own starter, and I’m happy to answer all your questions!

        1. Yes, mix well. You don’t want any lumps of flour in your starter.
        2. Yes, keep your starter in the fridge. If you bake bread once a day, you can leave it in room temperature (with some kind of lid on) and feed it once every 24 hours. If you only bake, say, once a week, keep your starter in the fridge (with some kind of lid on) and feed it once every week.
        3. Yes, and no.. (I’ll explain!) Your starter needs to be active (bubbly) in order for it to work at its best. In order to get an active pre-dough, I usually take some part of the starter (directly from the fridge), put it in a bowl which I’m going to use for baking the bread, and feed it with water and flour and leave it in room temperature (that is, take out as much starter as the recipe calls for, and add the amounts of flour and water that the recipe calls for. Then leave it in room temperature with plastic wrap around the bowl until it is bubbly and active). The starter that is left in the jar (that was in the fridge) – feed that as well with equal amounts of flour and water. Put a lid on the jar and leave it in room temperature for about 12-24 hours (until it has risen and is looking foamy). If you’re not baking the next day, put it back in the fridge after the 12-24 hours have passed. So the answer is, no, don’t feed your starter before use – take the starter you need and feed that part with what the recipe calls for, then feed the rest of the starter in the jar. Does that all make sense? Please get back to me if it’s unclear!
        4. Yes, after you have taken some starter from the jar, feed it and leave it out in room temperature (12-24 hours) before you put it back in the fridge, since you’re not baking within the next 2 days.
        5. I’d love to visit Singapore one day! Seattle is pretty cold in comparison as you can imagine. As long as the pre-dough is active, you’re fine. It will probably take less time than 12 hours for it to get active in Singapore. But nevertheless, if you want to leave it out for 12 hours, even though it’s been active for a while, that’s okay too. Sometimes I leave my pre-dough for 24 hours. The longer you leave it, the more flavors will develop.

        Let me know if I can help you with anything else, and how the baking goes! 🙂


    3. Soh

      Hi, is me again, my pre-dough not active after 9 hrs, what must I do? Yesterday my starter was very active, Pls help… Thank you.

      1. Yvonne Rogell Post author

        Do you keep the pre-dough in room temperature? I would start by giving it a few more hours. If it doesn’t start to bubble, then I’d suggest you start over. Take some of your starter and put in a bowl and feed it the amounts of flour and water that the recipe calls for, and leave the pre-dough in room temperature (wrapped with plastic wrap). If you want, you can even mix in 1 tbsp honey. The starter usually likes to have something sweet.

        Don’t forget to feed the remainder of your starter and let it become active before you put it in the fridge (unless you’re baking the next day). Let me know how it goes and if you need more help!

    4. soh

      Hi Yvonne,
      Oh no! I didn’t feed my balance starter and put back to fridge, what must I do now? can still use.. is it feed them with 50 water and 50 flour?
      I follow all the steps as you mention above recipe. Day 1 after 12 hrs my starter didn’t really active, not many bubbly? is 12 hrs correct ? not sure where go wrong?
      Day 2 follow your instructions, after 2-3 hrs dough turn out very very sticky and unmanageable, is this correct? I can’t roll the dough into round balls like your picture shown, and didn’t rise at all after 2-3.
      Bread turn out very very hard and a bit sour, may be you can share with me how this bread should be?
      Sorry for the question!
      Thank you for all the sharing!

      1. Yvonne Rogell Post author

        Try to take your starter out of the fridge and feed your it with 50 g flour and 50 g water (it needs to be equal amounts of the weight). Let it sit in room temperature for 12-24 hours with a lid on to let it get active. If it doesn’t get active, pour more than half out, and feed it again with 50 g water and 50 g flour, and add a little bit of honey. let it rest again 12-24 hours.
        Yeah, the pre-dough should be active after 12 hours. If it’s not, it probably isn’t strong enough to rise a whole dough. You want to make sure that your starter is strong and active, before you use it for baking bread.
        The dough should be slightly sticky, but not unmanagable! Don’t be afraid to add more flour if you need to. Sometimes it helps to flour the working bench and your fingers when working with a sticky dough. And the dough should be able to rise to double its size after 2-3 hours. No, it’s not supposed to be hard.. Mine had a chewy crust, but the inside was fluffy and moist. The sour taste might come from the sourdough, it will taste more sour than if you are used to yeast bread.

        So my number one advise for a successful sourdough bread, is making sure that your starter is strong and active! It took me a few times to get it strong and active, but you just need to be patient, you’ll get there! If it doesn’t get active after you’ve fed it and had it in room temperature for 12-24 hours, pour some of it out and feed it again.

    5. soh

      Hi, thank you for all your advice, I will try out again.
      Take out my starter from fridge(no need wait room temperature), and feed with 50g water and 50g flour, right ? and had it in room temperature for 12-24 hrs.
      Thank you & have a nice day ahead!

    6. soh

      Hi Yvonne, how nice you are baking again, I am working now in the office.
      I will feed the starter once arrived home, will update you!
      Thank you very much…. smell the bread out from the oven.

    7. soh

      Hi Yvonne, later update my starter after fed and let it sit in room temperature 12 hrs, this time starter is very active, follow the steps above recipe, but the dough is still very sticky, and need to add more flour to shape, and also rise but still not very much after 4-5 hrs, and the dough still hard and sour, I don’t know where gone wrong? for Day 2 may be I should leave the dough in fridge for longer hrs instead of room temperature, I notice the dough turn a bit wet and sticky.
      Thank you for all your advice.

      1. Yvonne Rogell Post author

        Hi Soh! Feel free to use as much flour as you need; the dough should be a little sticky, but still manageable. I used lots of flour when I rolled out the dough into little balls.

        You might want to try and feed your starter for a few days before you start baking with it, just to make sure that it really is strong and active. You will then need to throw out some starter before each time you feed it, once every 24 hours. Sometimes this helps. Quick question; do you have a rye starter or a white starter?

        You could try to leave the dough in the fridge instead of room temperature, but this would only delay the rising process. Maybe your dough needs to rise for longer? Maybe 6 hours in room temperature? As long as it’s not collapsing it can keep on rising.

        I wish I could be in your house and see for myself – it would be so much easier to help! 🙂

    8. soh

      Hi Yvonne, thank you for your advice, may be you are right I should feed my starter more days, will do that.
      Mine is rye starter.
      If dough rise too many hrs, will turn too sour? I will try that and update you.
      Thank you very much.

      1. Yvonne Rogell Post author

        Hmm, it does make sense that if you let your dough rise for longer it will get a more sour taste, as the longer it rises, the more flavor it will develop. However, I haven’t experienced that my dough turned sour, even after having let it ferment for a long period of time. But yeah, maybe if you let it rise for too long, it will turn too sour..

    9. soh

      Hi, this morning I started a new batch of starter.
      As I mentioned S’pore is a tropical weather, it could be weather turn the starter more sour faster, what I plan to do is after 12 hrs in room temperature, stir and let it in room temperature for few hrs and move it in fridge, after that I will feed them every 12 hrs and let it in room temperature for few hrs before move into fridge, and continue for next 2, 3 days or more days, let them more active.
      May I know why there is a need to throw some starter out before you feed them? how much to throw out?
      Thank you.

    10. soh

      Hi, may I know why there is a need to throw some starter out before you feed them?
      How much to throw out?
      Thank you

      1. Yvonne Rogell Post author

        That’s because the more starter you have, the more you have to feed it. You can think about it as a growing baby, the bigger the baby gets, the more food it will want.. does that make sense? So to spare you from having to feed it huge amounts of flour and water, save about 50-100 grams of the original starter and feed that 50 g water and 50 g flour.

    11. Sohf

      Hi, I started a new batch of starter, this morning it rise so much, after 2 feeding, but when I arrived home this evening, it collapse… What must I do? Please help! Thank you

    12. soh

      Hi, after follow your advice, I feed the starter and let it sit for 24hrs, still not very active, not sure where gone wrong? does it matter if I used organic rye flour? Don’t know what to do with the starter?
      Thank you

      1. Yvonne Rogell Post author

        It took me a while to get my starter active. I just kept at it, kept pouring some out, and feeding it. Then sometimes I’d add some honey as well. I’ve also added some grated apple, and I’ve heard about people that have added pineapple juice. Maybe you should experiment a little and see what works for you! Organic rye flour is better to use than regular rye flour, at least that’s what I’ve heard.

    13. soh

      Hi Yvonne, finally my starter get active, and I decided to bake this recipe again. This time like what you mention the dough is easy to roll to balls, and it rise this time.
      After baked the inside of bread fluffy with chewy crust, but the sour taste is still strong, my husband dislike it.
      Next round with my starter will throw a bit more away and feed them, after 4-5 hrs in room temperature and move starter into fridge for 12 hrs, update you the out come.
      Appreciated all your advice and encouragement.


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