Friday, November 20, 2009

Cloverleaf Rolls Recipe

This is a festive, delicious recipe adapted from The Joy of Cooking. These rolls turn out nice and fluffy, and are pretty enough for the holidays. The dough for these rolls is so soft it is really nice to work with, and it's fun to make it into little cloverleafs! (leaves?)

Cloverleaf Rolls

1 package (2 1/4 tsp) Active Dry Yeast
3 Tbsp warm water (105-115 degrees)
1 Cup Milk Warmed to between 105 and 115 degrees
5 Tbsp Melted Butter
3 Tbsp Sugar
1 Egg
1 tsp Salt
2 Cups Bread Flour
1 1/2 to 2 Cups All Purpose Flour
Melted Butter or Milk for Brushing on the Rolls

Combine the yeast and water in the bowl of the stand mixer (or a large mixing bowl if mixing by hand). Let stand until the yeast is dissolved, 5 minutes, or until you are done heating the milk and butter. Add the warm milk, melted butter, sugar, egg, and salt. Mix on low speed or by hand for a minute or so.

Gradually add the bread flour. Once the bread flour is all incorporated, gradually add in all purpose flour until the dough is moist but not sticky. Knead for about 10 minutes in your mixer or by hand until smooth and elastic.

Put the dough into an oiled bowl, cover with a damp tea towel, and let rise until doubled, 60-90 minutes.

Punch the dough down, and divide into 12 equal portions (not 11 like I did. Counting is hard!) , cover with your tea towel, and let rest for about 10 minutes. Grease a 12 muffin pan. Divide each ball into 3 pieces, and roll each piece into a little ball. Place 3 balls in each of the muffin cups. Cover with the tea towel and let rise until doubled in volume, about 60 minutes.

Preheat the oven to 425. Brush the tops of the rolls with melted butter or milk. Bake until golden brown and delicious, about 15 minutes.

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