Saturday, February 18, 2012

Cloverleaf Rolls

I've been wanting to try these rolls for a long time - or at least a homemade version. These were very good. I did forget the egg wash though :(

(Printable Version)
Recipe from Tracey's Culinary Adventures

What you need:
  • 1 cup milk
  • 2 tbsp. unsalted butter
  • 1 tbsp. sugar
  • 2 tsp. instant yeast
  • 3/4 tsp. salt
  • 2 3/4 cups all-purpose flour
  • 1 egg, well beaten

Combine milk, butter, and sugar in small saucepan and cook over low until the butter is melted. 
Set aside and cool.

With a mixer and a dough hook, combine yeast, salt, and flour.

Slowly add liquid ingredients to flour mixture.
Mix for 4 to 5 minutes until it's smooth and elastic.

Cover and rise until doubled for 1 1/2 hours.
Divide dough into 12 equal portions on a floured surface. Then divide each twelfth into thirds. 
Roll into little balls.

Place 3 dough balls into a greased muffin cup in a 12 cup muffin pan. Repeat with each set of thirds.

Cover the pan with a kitchen towel and let rise for another hour.
Preheat the oven to 375* and brush the tops of the rolls with the beaten egg (I forgot this step!).
Bake for 15 minutes. These are best served warm.

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