Nov 18, 2010

Cloverleaf Rolls

There isn't too much to say about these little beauties. They are easy, delicious, have a light and tender crumb and are fun to pull apart! It's either these or Grandma's Dinner Rolls for Thanksgiving, and either one will be perfect for that meal.

These came from a blog that is special to me because it was the first food blog that I ever read! Culinary Infatuation introduced me to food blogging. Unfortunately, Ally doesn't blog anymore but I still reference her site for recipes that I love!

Cloverleaf Rolls
as seen on Culinary Infatuation

1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup warm milk
1 egg, beaten
1/3 cup butter, softened
1 tbsp. + 1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tbsp. butter, melted

1. Add yeast and 1 tbsp. sugar to warm water in a measuring cup. Allow to proof for about 10 minutes, until foamy.
2. Meanwhile, warm milk in saucepan until it just bubbles. Remove from heat, stir in 1/3 cup sugar and butter until melted. Cool to lukewarm.
3. In the bowl of a stand mixer, combine yeast mixture, milk mixture and beaten egg. Stir in flour and salt a little at a time.
4. Knead on medium speed for 6-8 minutes, until smooth and elastic.
5. Place in a lightly oiled bowl and cover with plastic wrap. Place in a warm area and let rise about 1 hour. Lightly grease a muffin tin.
6. Punch dough down. Divide the dough in half and then divide each half into 8-10 pieces. Divide each piece into three sections and roll each one into a ball. Place three balls into each section of the muffin tin. Cover with a clean towel and let rise again, 30 minutes. Preheat oven to 375.
7. Brush dough with melted butter and place in preheated oven. Bake rolls 12-14 minutes, until golden brown.

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