CLOVERLEAF ROLLS
Steps:
- Make dough:
- Stir together warm water, yeast, and 1 tablespoon sugar in a small bowl until yeast is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Melt 3/4 stick butter in a small saucepan, then add milk and heat to lukewarm. Stir together yeast mixture, remaining 2 tablespoons sugar, butter mixture, bread flour, and salt in a bowl with a wooden spoon until combined well, then stir in 1 1/2 cups all-purpose flour, or enough to make a slightly sticky dough.
- Butter a large bowl. Knead dough on a lightly floured surface, kneading in more all-purpose flour as needed to keep dough from sticking, until smooth and elastic, about 10 minutes (dough will still be slightly sticky). Form dough into a ball and put in buttered bowl, turning to coat. Let dough rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.
- Make rolls:
- Butter 18 muffin cups with remaining 2 tablespoons butter.
- Turn out dough onto a lightly floured surface and divide into thirds. Working with 1 piece at a time (keep remaining portions covered with plastic wrap), cut off tablespoon pieces of dough and form pieces into balls. Put 3 balls into each buttered muffin cup. Let rolls rise, loosely covered with a kitchen towel (not terry cloth), in draft-free place at warm room temperature until almost doubled in bulk, 30 to 40 minutes.
- While rolls rise, put oven rack in middle position and preheat oven to 400°F.
- Brush rolls lightly with egg wash and sprinkle with seeds. Bake until golden, 15 to 20 minutes. Serve warm.
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Rahad 12
[email protected]These rolls are a great way to use up leftover mashed potatoes. They're so easy to make and they're always delicious.
Love Nation
[email protected]I'm so glad I found this recipe. These rolls are amazing! I've already made them twice and they're a hit every time.
Mumbejja Janat
[email protected]These rolls are so good, I could eat them every day. They're perfect for breakfast, lunch, or dinner.
Jack Tuita
[email protected]I've been using this recipe for years and it never fails me. The rolls are always light, fluffy, and delicious. I highly recommend it!
Dilrukshi Kumari
[email protected]These rolls are the perfect size for a slider. I love making them for parties because they're easy to eat and they always disappear quickly.
Kai jiru
[email protected]I love the way these rolls look when they're baked. They're so pretty and festive. I always get compliments on them when I bring them to parties.
Syed Taimoorali
[email protected]These rolls are a staple in my house. I make them at least once a month. They're perfect for any occasion, from a casual family dinner to a holiday feast.
Josh Padgett
[email protected]I'm not a baker, but these rolls were so easy to make. I was really impressed with how they turned out. They were light and fluffy, and they had a great flavor.
Haruna Akanbi
[email protected]I followed the recipe exactly and the rolls turned out perfectly. They were so good, I ate two right out of the oven!
Hamza Ghauri
[email protected]These rolls are so soft and fluffy! I made them for my kids' lunch and they loved them. Will definitely be making these again.
Leela Tamang
[email protected]I love how versatile these rolls are. I've used them for everything from sandwiches to sliders to mini pizzas. They're always a hit!
Paris Malapane
[email protected]These rolls are delicious! I used a bread machine to make the dough, and it was so easy. The rolls baked up perfectly and were golden brown.
Sundar Gaming
[email protected]I've been making these rolls for years and they are always a crowd-pleaser. The dough is easy to work with and the rolls are always light and fluffy.
Snr B Elisha
[email protected]Cloverleaf rolls were a hit at my family dinner! They were simple to make and had a soft, buttery flavor that everyone loved.