Cloverleaf Wheat Rolls Food

GRANDMA'S CLOVER LEAF ROLLS

Steps:

• Heat the milk in a saucepan over medium heat until bubbles begin to form, but the milk is not simmering. Stir in the sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C). Sprinkle the yeast over the warm water and set aside for 5 minutes.
• Beat the egg in a mixing bowl, then stir in the yeast and milk. Stir in half of the flour until no lumps remain, then stir in the remaining flour a little at a time until a smooth dough forms. Place into a greased bowl, turn once to grease the top, cover, and let rise until doubled in bulk, about 2 hours.
• Grease a 12 sectioned muffin tin. Deflate the dough, and place onto a well-floured work surface. Divide the dough into 36 pieces, and form into balls. Place 3 balls into each muffin cup. Cover, and let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat an oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.

CLOVERLEAF HONEY-WHEAT ROLLS

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.

NO-KNEAD CLOVERLEAF ROLLS

Steps:

• To make the dough: Combine the milk and canola oil in a large pot. Stir in the sugar. Scald the milk by heating it almost to a boil. Turn off the heat and let cool until warm.
• Add 8 cups of the flour and the yeast to the milk mixture and stir until combined (it will be super sticky!). Cover the pot with a lid or dishtowel and let the dough sit until risen, an hour or so.
• Sprinkle in the remaining 1 cup flour and the baking powder, baking soda and salt. Stir gently to combine; it takes a while to get it stirred together.
• To make the rolls: Drizzle a small amount of butter into 36 muffins cups (3 standard muffin pans). Pinch off small amounts of dough and roll into neat balls. Place 3 balls in each muffin cup.
• Set the pans in a draft-free, slightly warm place; cover with a lightweight dish towel and allow the rolls to rise until light and puffy, 1 to 1 1/2 hours.
• Preheat the oven to 400 degrees F.
• Bake until deep golden brown, 18 to 20 minutes. Serve piping hot.

CLOVERLEAF ROLLS

Steps:

• Preheat oven to 350 degrees. Grease a 12 cup muffin tin.
• Roll thawed dough into 48 1 inch balls. Place four balls in each muffin cup. Cover rolls with a damp cloth and set in a warm space. Let rise for 20 minutes. Brush with egg wash and bake for 30 minutes or until golden brown.

WHOLE WHEAT DINNER ROLLS

Steps:

• Note: If you do not have powdered milk, you can heat 2 cups of milk, or 1 cup milk & 1 cup water; whichever you prefer, in a small saucepan to 120 degrees on a candy thermometer and omit the 2 cups of water. Also, when making 100% whole wheat bread, you may have to adjust the amount of wheat flour if the weather is too humid or dry. Adding to much wheat flour can make the bread dry. If you do not like the strong flavor of 100% wheat bread then you can replace some of the flour with bread flour and it will be lighter in texture, but I prefer the 100% flavor of whole wheat bread.
• Grease a large mixing bowl and set aside. In another large mixing bowl, add the yeast, salt, sugar or honey, oil, and hot water. With a mixer, mix all those ingredients for 2 minutes. Add 2 cups of wheat flour and the powdered milk. Mix for another 2 minutes. With a wooden spoon, stir in the 3 cups of whole wheat flour. Remove the dough from the bowl out onto a lightly floured counter top or table. Knead the dough for 10 minutes until smooth and elastic. You may need to sprinkle a little flour on your dough or counter top a couple of times if it is too sticky, but not too much. Take dough and place it in the greased bowl; flip the dough over so greased side is up. Cover with a piece of plastic wrap; don't tighten it down, just lay it over the bowl loosely....or you can use a small t-towel too. The plastic helps it from drying out to much. Let it rise until double in a warm place. Like; a sunny window or on a warm clothes dryer that is running. It can rise as quickly as 45 minutes in those warm places. Otherwise, it can take up to 1 hour to 1 ½ hours depending on the temperature in your house. To test to see if the dough has doubled, press the dough on the top with the tips of your two fingers, lightly and quickly about 1/2 inch into the dough. If the impression stays, the dough is doubled and is ready. If the indent disappears quickly, it needs a little more time; cover and let rise a bit longer. ( 100% wheat bread does not get the height like white bread does).
• Lightly grease a cookie sheet with shortening, or you can line with parchment paper. After the dough has risen, dump the dough from the bowl onto a clean table or counter. Pull about 14 pieces of dough off the dough, and shape them into balls by tucking the ends under...kind of like pinching it all towards the center on the underside of the roll. Place shaped rolls onto the greased cookie sheet(s) about 2 inches apart. Cover with towel; let rise in a warm place for about 30 minutes.
• Preheat oven to 325 degrees. Bake 1 cookie sheet at a time, and bake for 25-30 minutes. They should be golden brown on top. Remove from oven. Take a wet paper towel, and it can be really good and wet, and wipe off the tops of the baked rolls. This does not make your bread soggy. (trust me! ) It keeps the bread crust soft! But...You can avoid this step if you want. Remove rolls from cookie sheet to racks to cool. Wait at least 5 minutes (if you can) before splitting a roll open and smearing it with butter before eating. This gives the bread a few minutes to set. If there is any left over, cool the rolls completely, and store in a airtight container or put into freezer bags and freeze for future eating. You can then microwave 1 frozen roll for 30 seconds when you are ready for another taste of homemade bread.
• To bake bread in a loaf pan: You can use 2 loaf pans, your choice, but since the 100% whole wheat bread is denser and slightly heavier than white, it does not rise as high in a loaf pan as white bread. So I bake it in a single loaf pan to get a nice looking loaf of bread.
• Ok,that being said....Same ingredients, same procedure. Except, after the first rising, remove dough from bowl and flatten it into a greased loaf pan for the final rising. Cover with a towel and let it rise for about 45 minutes in a warm place. Preheat oven to 350 degrees (bake in a hotter oven than for the rolls) Bake for about 40-50 minutes. Remove from oven. Wipe down bread with a wet paper towel. Remove from pan and cool on a wire rack. And....if you insist on cutting a slice of bread before it is cool, use a electric knife or a large serrated bread knife so the loaf don't get squashed down when you are cutting it. :o).

EASY MAKE-AHEAD CLOVERLEAF DINNER ROLLS

Steps:

• Cook's Note: I almost forgot to tell you-I used White Lily flour in this, which is a soft wheat flour. I like it for the delicate texture it adds. You may wonder why I mention it, but not all flours are created equal. Even among brands, there are differences, and it stems from the type of flour they use, which makes the protein count vary. Really high protein flours (often called bread flours) absorb a lot of water, and lower protein flours (cake flour is probably the lowest) absorb less. Each brand will use a different blend, and the one I used absorbs less on the whole, but is known, especially in the Southern US, for its excellence especially for making tender flaky biscuits. So this is why it may sometimes seem the water you add doesn't work right, on occasion. So in making dinner rolls, just as in bread, you start with an amount of water in the bowl, and you want to add flour, about a half cup at a time, until it comes together and forms the dough ball, coming away from the sides of the bowl. It shouldn't be as runny as cake batter or add more flour. It shouldn't be dry and crumbly or cracked, or you have added too much flour and need to add a little water and work it in until you get the dough ball. This is why you should never just dump all the flour in at once. I know most bread makers already know this, but there is always someone just finding out, and I got your back here.
• In your stand mixer, place warm water to heat the bowl.
• When the temperature of the water reaches 110F, drain off all but one cup.
• Sprinkle yeast over the water and let it soften.
• Add room temperature melted butter, sugar, room temperature eggs, and salt.
• Add dough hook and run mixer on low, adding flour 1/2 cup at a time until dough comes together, adjusting flour amount if necessary, then run mixer until dough is fairly smooth.
• Turn dough out into an oiled bowl, cover with plastic wrap, and refrigerate for 2 hours.
• Turn dough out onto a lightly floured surface. Divide dough in half, then each half into 4 pieces, then each piece into thirds. Roll each piece into a log and cut into three more pieces, and roll in between lightly oiled hands into smooth balls.
• Place dough balls on waxed paper on a baking sheet and freeze until firm, about an hour or so. Place balls in a freezer bag, and keep frozen until needed.
• To prepare, grease a muffin tin and place three balls into each cup. Cover loosely with plastic wrap and let sit in a warm, draft-free place for several hours or until doubled in size.
• Bake at 375F for 12-15 minutes, or until golden brown.

CLOVERLEAF ROLLS

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.