Cloverleaf Potato Rolls Recipes

Steps:

• Stir the yeast and 1 teaspoon of the sugar into the milk. Set aside until foamy, about 5 minutes. Melt 4 tablespoons of the butter.
• Meanwhile, in the bowl of a stand mixer with the dough hook attached, combine the remaining sugar, flour and salt. With the mixer on low, add the yeast mixture and the egg and knead until the dry ingredients have been incorporated (you may have to help it along at first with a spatula) and the dough is smooth, about 5 to 10 minutes. Carefully add the melted butter (the dough will slosh around in the butter for a few minutes, but will eventually absorb it all) and continue to knead the dough until smooth, increasing the speed to medium, another 5 to 10 minutes. The dough will be shiny and elastic; if it's at all sticky, scrape down the sides of the bowl and gather the dough into a neat ball (no need to add extra flour). Cover the bowl with plastic and set aside to rise in a warm place until doubled, about 1 to 2 hours.
• Butter a standard 12-cup muffin tin. Gently tip the dough out onto a work surface. You shouldn't need flour at this point. Divide the dough into 12 equal pieces. Work with one piece at a time and keep the other pieces covered. Divide each piece into 3 equal pieces, roll each piece into a tight ball and place into one cup. Repeat with the remaining dough. Cover the tray lightly with plastic wrap and set aside to double again, about 45 minutes to 1 hour. The dough should look puffy and spring back slowly when pressed gently.
• Heat the oven to 375 degrees. Melt the remaining 2 tablespoons butter. Remove the plastic wrap and without deflating the dough, gently brush the rolls with butter. Bake until puffed and golden, about 10 to 12 minutes. Remove from the oven and brush with more butter and sprinkle with salt. Serve warm.

Steps:

• Combine the hot water, white sugar, and yeast together in the mixing bowl of a large stand mixer; let sit until it forms a creamy layer on top, about 10 minutes.
• Fit the mixer with a dough hook, and slowly beat in 3 cups of bread flour and the rolled oats until the flour is thoroughly worked in. Place the mixing bowl in a warm place, cover with a cloth, and let the batter rise until doubled and puffy, about 1 hour.
• Place the mixing bowl back onto the stand mixer, and pour in the butter; start the mixer on low speed, and beat in the remaining 6 cups of bread flour. Sprinkle salt into the dough. Turn the mixer up to medium, and knead the dough until smooth and elastic, 5 to 8 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups.
• Pinch off about 2 tablespoons of dough, and form into a ball about the size of a large cherry tomato. Place the dough ball into a greased muffin cup; make 2 more balls, and place them into the same cup (3 dough balls per cup). Repeat with remaining dough.
• Bake the rolls in the preheated oven until the turn lightly golden brown, 38 minutes.

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the butter, egg, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and divide in half. Divide each half into 36 pieces and shape into balls. Place 3 balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes. Brush with additional butter. , Bake at 375° for 15-18 minutes or until lightly browned. Remove to wire racks. Serve warm.

Steps:

• Heat the milk in a saucepan over medium heat until bubbles begin to form, but the milk is not simmering. Stir in the sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C). Sprinkle the yeast over the warm water and set aside for 5 minutes.
• Beat the egg in a mixing bowl, then stir in the yeast and milk. Stir in half of the flour until no lumps remain, then stir in the remaining flour a little at a time until a smooth dough forms. Place into a greased bowl, turn once to grease the top, cover, and let rise until doubled in bulk, about 2 hours.
• Grease a 12 sectioned muffin tin. Deflate the dough, and place onto a well-floured work surface. Divide the dough into 36 pieces, and form into balls. Place 3 balls into each muffin cup. Cover, and let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat an oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.

Steps:

• Preheat oven to 350 degrees. Grease a 12 cup muffin tin.
• Roll thawed dough into 48 1 inch balls. Place four balls in each muffin cup. Cover rolls with a damp cloth and set in a warm space. Let rise for 20 minutes. Brush with egg wash and bake for 30 minutes or until golden brown.

Steps:

• Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add chopped onions and sauté until golden and tender, about 12 minutes. Add caraway seeds and stir 3 minutes. Remove from heat and cool.
• Pierce potato in several places with fork. Place in microwave oven; cook on high 5 minutes. Turn potato over; cook on high until very tender, about 4 minutes longer. Cool slightly. Peel potato. Place potato in small bowl and mash until very smooth. Transfer 1/2 cup mashed potato to large bowl of electric mixer fitted with paddle attachment (reserve remainder for another use).
• Place 1/2 cup warm water in glass measuring cup. Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes.
• Add salt and remaining 3 tablespoons butter and 1/3 sugar to mashed potato in mixer bowl. Beat until smooth. Add remaining 1/4 cup warm water and 2 eggs and beat until well blended. Pour in yeast mixture and mix until blended. Stir in onion mixture. Mix in 3 cups flour, 1 cup at a time. Beat until dough is smooth but slightly sticky, about 4 minutes.
• Turn dough out onto floured surface. Knead until smooth and elastic, adding more flour if dough is sticky, about 5 minutes. Butter large bowl. Form dough into ball and add to bowl, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
• Butter 2 heavy large baking sheets. Punch down dough. Turn dough out onto floured work surface and knead 2 minutes. Divide dough into 16 equal portions. Divide dough into 16 equal portions. Divide each portion into 3 equal pieces. Roll each piece firmly into smooth ball. For each roll, place 3 balls close together on baking sheet (balls should touch at center), forming 8 cloverleaf rolls on each baking sheet and spacing evenly. Cover rolls with clean kitchen towels. Let rolls rise in warm draft-free area until puffy and almost doubled, about 45 minutes.
• Position 1 rack in center and 1 rack in top third of oven and preheat oven to 375°F. Brush rolls with egg glaze. Bake until rolls are golden brown and sound hollow when tapped, switching top and bottom baking sheets halfway through baking, about 20 minutes. Transfer rolls to racks and cool. Serve rolls warm or at room temperature. (Rolls can be prepared up to 2 weeks ahead. Wrap rolls tightly in aluminum foil and freeze. If desired, re-warm thawed wrapped rolls in 350°F oven about 10 minutes.)

Steps:

• Place cubed sweet potato in a small saucepan and cover with water by 1". Bring to a boil, reduce to a simmer and cook 15-20 minutes, until sweet potato is tender. Drain, reserving 1/4 cup of cooking water. Puree sweet potato.
• Combine 1/2 c sweet potato puree, dry milk, brown sugar, butter and salt in bowl of stand mixer with paddle attachment. Mix until combined. Add flour and yeast and mix on low until incorporated. Switch to dough hook and knead on medium-high speed 5-7 minutes until smooth, elastic and not sticky. Transfer to an oiled bowl and cover with plastic wrap. Let rise until doubled in volume, 90-120 minutes.
• Spray 9 moles of a standard muffin tin with non-stick spray. Divide dough into 9 equal pieces. Divide each piece into 3, and roll each into a small ball. Drop 3 balls into each hole of the muffin tin. Cover with plastic wrap and let rise until doubled in volume, 30-40 minutes.
• Preheat oven to 375°F Brush tops of balls with milk. Bake 20-25 minutes until lightly browned and hollow-sounding when tapped. Serve warm (may be reheated to serve if made ahead).

Steps:

• 1. In a medium saucepan, cover the potato with the water and bring to a boil. Cook until the potato is just beginning to fall apart, about 15 minutes. Drain the potato, reserving 1 cup of the cooking liquid. Pass the potato through a ricer into a large bowl. Add the reserved potato water and let cool slightly. Stir in 6 T of the flour, the sugar and the yeast. Cover the bowl with a kitchen towel and let stand overnight in a draft-free place. 2. Uncover the starter; it should be foamy and have a slightly fermented aroma. Add the milk, eggs and 2 1/2 cups of the flour and stir until incorporated. Stir in 1 T of the butter, 2 T of the lard and the salt. Add the remaining 3 cups of flour, 1 cup at a time, and stir vigorously to form a silky, slightly soft dough that pulls away from the bowl as you stir, about 8 minutes. 3. Transfer the dough to a lightly oiled bowl and turn to coat with oil. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 1/2 hours. 4. Gently deflate the dough by turning it in the bowl several times. Cover the bowl and let the dough rise again until doubled, about 40 minutes. 5. In a small bowl, combine the remaining 6 T of melted butter and 2 T of melted lard. Punch down the dough and divide it into 5 equal pieces. Cut 1 piece of dough into 18 equal pieces. Roll each piece into a ball; dip the balls in the melted butter and lard and place 3 balls in each cup of a muffin pan. Continue to form the rolls, working with 1 large piece of dough at a time. Brush the tops of the rolls with the butter and lard and set aside in a draft-free spot until risen just beyond the rims of the muffin cups, about 1 1/2 hours. 6. Preheat the oven to 425°. Bake the rolls in the lower and middle thirds of the oven for 15 minutes. Remove the rolls from the oven and brush liberally with the butter and lard. Return the rolls to the oven and bake for 5 to 6 min longer, or until golden all over.