CLOVERLEAF ROLLS
A basket of cloverleaf rolls might look humble sitting next to a burnished bird or a crown roast, but don't underestimate its importance at a meal. Buttery and salt-kissed, the little pillows are essential from beginning to end. Start dinner with a warm roll, maybe two, split and swiped with butter. End it with another one or two used to mop up the delicious dregs of gravy. Throw in a few more in the middle because they are just too good not to. Let's hope it is a big basket. Thank goodness the recipe doubles easily. They're at their very best served warm.
Provided by Samantha Seneviratne
Categories breads, appetizer, side dish
Time 40m
Yield 12 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 106 milligrams, Sugar 3 grams, TransFat 0 grams
CLOVERLEAF ROLLS
When I was a girl, it was a rare occasion when Mom made a gourmet meal. Most often, she relied on traditional recipes like this one. My sister and I ate more than our share of these versatile golden rolls. -Brenda DuFresne, Midland, Michigan
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 110 calories, Fat 3g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 127mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
HONEY CLOVERLEAF ROLLS
I love these rolls with those special holiday meals. Honey adds a touch of sweetness to these homemade yeast rolls. And topping off the Honey Cloverleaf Rolls is a mixture of poppy seeds, sesame seeds, and caraway seeds. ** if you don't like caraway salads, use another, such as poppy or sesame seeds
Provided by Leslie Speed Dutton
Categories Sweet Breads
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. 1. In a small pan over low heat, warm milk, butter and honey until butter has melted and an instant-read thermometer reads 110ºF. In a large bowl, whisk together whole-wheat flour, 1 cup bread flour, yeast and salt. Stir in milk mixture. Beat with a wooden spoon until a soft dough forms, adding more bread flour as needed. Dough will be sticky. Turn out onto a floured surface and knead until smooth and elastic, about 10 minutes, adding additional bread flour as necessary to keep dough from sticking. Cover dough with a cloth and let rise for 15 minutes.
- 2. 2. Mist a 12-cup muffin tin with cooking spray. Divide dough into 12 pieces. Working with 1 piece at a time and keeping others covered with the cloth, divide into 3 even pieces. Roll each piece into a ball and put into a muffin cup side by side to make 1 cloverleaf roll. Repeat with remaining dough. Cover with a cloth and let rise for 15 minutes.
- 3. 3. Preheat oven to 425ºF. Brush dough with egg mixture and sprinkle with seeds, if desired. Bake until golden brown, 10 to 12 minutes. Remove from pan and serve.
CLOVERLEAF HONEY-WHEAT ROLLS
These are delicious with just a hint of sweetness. Bake these rolls up to a day ahead; store at room temperature in a zip-top plastic bag, or freeze them for later. Wrap the rolls in foil and reheat at 350 degrees for 10 minutes or until warm.
Provided by greysangel
Categories Yeast Breads
Time 2h20m
Yield 12 rolls
Number Of Ingredients 10
Steps:
- Dissolve yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 1 1/2 cups bread flour, whole wheat flour, honey, butter, and salt to yeast mixture; stir until well blended. Add 1/4 cup bread flour; stir until a soft dough forms.
- Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
- Preheat oven to 425 degrees.
- Coat 12 muffin cups with cooking spray. Divide dough into 12 equal portions. Working with 1 portion at a time, divide each portion into 3 pieces; shape each piece into a ball (cover remaining dough to prevent it from drying). Place 3 balls in each muffin cup. Cover and let rise 25 minutes or until doubled in size.
- Uncover dough. Combine 1 tablespoon water and egg; brush over rolls. Bake at 425 degrees for 12 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 155.2, Fat 3.2, SaturatedFat 1.7, Cholesterol 24, Sodium 218.6, Carbohydrate 27.8, Fiber 1.9, Sugar 4.4, Protein 4.4
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