Freezer Bread Cloverleaf Rolls Food

HOMEMADE CLOVERLEAF ROLLS RECIPE

Steps:

• Add the yeast to the 1/4 cup warm water and whisk or stir to mostly dissolve. Set aside to bloom for 5 to 10 minutes. You should see some small bubbles on the surface as pictured above. If not, your yeast may have been dead or the water was too hot and killed it and you need to start over.
• While the yeast mixture sits, place the 1 cup milk, 4 tablespoons butter, 2 tablespoons honey or sugar, and 3/4+ teaspoon of salt into a microwave-safe bowl/cup or saucepan. Heat until milk is warm and butter is melted, around one minute in the microwave, longer on the stove over medium-low heat. Set aside to cool if needed. It shouldn't be warmer than you can comfortably stick your finger in as with the water.
• Add the 1 egg and 1 cup of flour to the yeast mixture in a large mixing bowl or stand mixer bowl and stir with a spatula or mix on level 2 with a dough hook to combine. It doesn't need to be mixed perfectly and will look shaggy.
• Once the milk mixture has cooled enough, add it to the flour mixture along with another 1 cup of flour and mix with a spatula or on level 2 with a dough hook.
• Add another 1 cup of flour and mix in. At this point, the dough should be wet, sticky, and shaggy, yet pliable enough to start kneading by hand or in the mixer.
• Flour your kneading surface lightly if doing so by hand. Knead the dough for about 6 to 8 minutes by hand or 4 to 6 minutes in the stand mixer, adding a small amount of flour to the surface when the dough starts to stick. The total amount of flour used will vary depending on the humidity of the day and even the flour you're using. You may need to add as much as 1 more cup. In the mixer, enough additional flour should be added so that a ball forms. It may stick some to the bottom of the bowl but it should not be wet enough to stick to the sides of the bowl.
• Around the 6 to 8 minute mark by hand or 4 to 6 minutes in a mixer the dough should be noticeably smoother and be elastic. The dough should be soft and still slightly sticky. If the dough is overly sticky, add about two tablespoons of flour at a time until it isn't.
• Take a large, clean bowl and coat it with a small amount of oil or cooking spray. Form the dough into a smooth ball by tucking the seam around a few times to the base. Place the bread "pretty" side down to coat with oil and then flip it so this side is now on top. If using a mixer, I just pat the dough down evenly in that bowl without oil. Cover with a clean towel or plastic wrap and let rise until doubled, about 1 hour.
• In the meantime, grease a muffin tin with butter or non-stick spray. Once the dough has doubled, punch it down until the air is out. Divide dough into 12 equal parts. Divide each 12th into 3 equal pieces and roll each into a small ball. Place 3 balls into each muffin cup side by side.
• Cover again and let rise until almost doubled in size, about 45 minutes to 1 hour. Preheat your oven to 350°F around the 30-minute mark.
• Once the rolls have risen, uncover and bake on the middle rack for about 15 to 20 minutes or until golden brown. Remove the rolls from the muffin tin to the serving dish and brush with melted butter, if desired. Serve warm with softened butter.
• Store leftovers in an air-tight container such as a ziptop bag for up to 3 days at room temperature or in the refrigerator. They may also be frozen for up to 3 months. Reheat by wrapping the rolls in foil and baking at 350°F in the oven until warmed through.

CLOVERLEAF ROLLS

Steps:

• Stir the yeast and 1 teaspoon of the sugar into the milk. Set aside until foamy, about 5 minutes. Melt 4 tablespoons of the butter.
• Meanwhile, in the bowl of a stand mixer with the dough hook attached, combine the remaining sugar, flour and salt. With the mixer on low, add the yeast mixture and the egg and knead until the dry ingredients have been incorporated (you may have to help it along at first with a spatula) and the dough is smooth, about 5 to 10 minutes. Carefully add the melted butter (the dough will slosh around in the butter for a few minutes, but will eventually absorb it all) and continue to knead the dough until smooth, increasing the speed to medium, another 5 to 10 minutes. The dough will be shiny and elastic; if it's at all sticky, scrape down the sides of the bowl and gather the dough into a neat ball (no need to add extra flour). Cover the bowl with plastic and set aside to rise in a warm place until doubled, about 1 to 2 hours.
• Butter a standard 12-cup muffin tin. Gently tip the dough out onto a work surface. You shouldn't need flour at this point. Divide the dough into 12 equal pieces. Work with one piece at a time and keep the other pieces covered. Divide each piece into 3 equal pieces, roll each piece into a tight ball and place into one cup. Repeat with the remaining dough. Cover the tray lightly with plastic wrap and set aside to double again, about 45 minutes to 1 hour. The dough should look puffy and spring back slowly when pressed gently.
• Heat the oven to 375 degrees. Melt the remaining 2 tablespoons butter. Remove the plastic wrap and without deflating the dough, gently brush the rolls with butter. Bake until puffed and golden, about 10 to 12 minutes. Remove from the oven and brush with more butter and sprinkle with salt. Serve warm.

QUICK CLOVERLEAF HERB ROLLS

Steps:

• Stir together melted Butter with Canola Oil, parsley, rosemary and thyme in 9-inch pie plate.
• Cut bread dough into 36 (about 1-inch) pieces using kitchen shears. Shape each piece into ball; roll in herb mixture. Place 3 balls into each of 12 ungreased muffin cups. Cover; let rise 30 minutes or until double in size.
• Heat oven to 400°F.
• Bake 15-20 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.

FREEZER BREAD CLOVERLEAF ROLLS

Steps:

• 1. Thaw frozen dough as directed in (Robin Hood Flour Freezer Yeast Dough) Divide dough into 16 equal pieces. Shape into smooth balls. Place 3 balls in each greased muffin pan cups that have been sprayed. Brush dough lightly with olive oil. Cover pans loosely with plastic wrap. Let rise in warm place for 30-40 minutes until doubled. Bake at 375^ for 15-20 minutes until done. Remove from pan immediately.Serve warm with butter and or jam.
• 2. NOTE: I like to squeeze the dough off like this. https://www.justapinch.com/recipes/bread/sweet-bread/freezer-white-bread.html?p=1
• 3. so good.

TOTALLY RYE BREAD

Steps:

• Heat the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
• In a small mixing bowl, dissolve yeast in the lukewarm milk. Let sit until creamy, about 10 minutes.
• Pour the yeast mixture into a large mixing bowl. Mix in the molasses, egg, 4 cups of the rye flour, salt, and caraway seeds. Cover with a damp towel, and let rise for 45 minutes.
• Stir in the remaining rye flour, 1/2 cup at a time, until the mixture forms a soft dough; stir well after each addition. (You may not need to add all of the rye flour.)Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and put in a warm place to rise until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth, and let rise until doubled in volume, about 40 minutes.
• Bake in a preheated 350 degrees F (175 degrees C) oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

CLOVERLEAF BUTTERY HERB DINNER ROLLS

Steps:

• Put the frozen dough balls in a baking pan sprayed with nonstick cooking oil
• Cover with plastic wrap
• Thaw for 2 hours
• Take each dough ball and cut in half, re shape into a ball
• Spray a muffin tin with nonstick oil
• Place 3 balls in each muffin well
• Generously spray a piece of plastic wrap with nonstick cooking spray
• Let rise until doubled and puffing up past the brim of the pan
• Preheat oven to 350
• Take the plastic wrap off
• Bake 12-15 minutes until they are golden
• Meanwhile mix together the softened butt with the chopped herbs
• Pull the rolls out of the oven
• Use a basting brush to brush on the herb butter
• Serve

DAZZLING CLOVERLEAF DINNER ROLLS

Steps:

• Spray a muffin tin with non stick cooking spray.
• Place frozen rolls in the muffin cups.
• Cover with a towel and place in a warm draft free area to thaw (about 1 hour).
• You want the dough to still be cold.
• Using kitchen scissors cut each roll into 3 pieces.
• Roll each piece into a ball and place back into the prepared muffin pan.
• Cover with a towel and place back into the draft free warm area. Let rise until double in size (about 3 hours).
• Preheat oven to 350 degrees.
• Bake for 15 - 20 minutes or until golden brown.

HOMEMADE CLOVERLEAF ROLLS

Steps:

• Yeast mixture - In a small bowl or measuring cup combine warm milk, yeast, sugar, oil, and egg. Pro tip- instant yeast does not need to be activated but you can leave it at room temperature for 3 minutes until it becomes foamy.
• Dough - Measure the flour and salt in a large bowl or stand mixer with the dough hook. Add the yeast mixture and combine well with a wooden spoon or spatula. Scrape the sides of the bowl.Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.
• Knead breadBy hand - transfer to a well-dusted worktop and knead the dough for 4 to 5 minutes using the remaining flour only if necessary.Stand mixer - once all the flour is well incorporated knead on medium speed for 3 to 4 minutes
• Butter - Then, add the butter and knead again for 3 minutes more by hand or 2 minutes on the stand mixerPro-tip - avoid the temptation to add more flour. We want soft, light, and fluffy rolls, and this is only possible when the dough is soft, elastic, yet slightly sticky
• Bowl - When the dough is soft, shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with cooking spray to prevent drying. Cover with a clean kitchen towel or plastic wrap.
• Rise - Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume.Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas, reshape, and let double in volume again.
• Divide - When the dough is double in volume transfer to a well-dusted floured surface. Using a dough scraper divide this log into 4 portions and then each of those portions into 3 again. This should give you 12 dinner rolls.Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour.
• Shape - Divide each portion into 3 pieces. Shape them into smooth balls. Spray a muffin pan with oil and place three balls in each muffin cup.Pro tip - each roll is made with 3 small balls in a muffin cup. When proofed they fill and take the shape of the muffin cup.
• Proof - Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.Pro-tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
• Oven - When the rolls are almost double in volume at about 30 minutes, preheat the oven to 375°F /190°C / Gas Mark 5
• Egg wash - Brush the rolls with milk, cream, or egg wash.Pro-tip- Egg wash is a full egg with 2 tablespoons of water. An egg wash will give a nice golden brown color.
• Bake for about 18 to 20 minutes until lightly golden on top. When baked brush with melted butterPro-tip - this is optional but adds a nice flavor and keeps the top crust soft.
• Cool - Take them out of the pan and cover them with a clean kitchen cloth for at least 5 minutes to keep them softPro-tip - do not leave the rolls in the pan for too long as the steam will make the bread soggy on the bottom

OLD FASHIONED CLOVERLEAF ROLLS

Steps:

• In a small bowl or measuring cup dissolve the active dry yeast in the warm water with 1 teaspoon of sugar.
• Set aside in a warm place for 5 minutes and allow to foam up. This is called "proofing".
• Beat milk, 1/2 cup sugar, and egg in the large bowl of a stand mixer fitted with the paddle attachment.
• Stir in 1/2 cup of flour.
• Add the yeast mixture.
• Add 1/4 cup of the butter and the salt and mix well.
• Add 1 1/2 cups of flour and beat until smooth.
• Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface and knead until smooth about 6-8 minutes or knead in your stand with the dough hook mixer according to manufacturer's instructions - usually about 2-3 minutes.
• Put the dough in a greased bowl. Grease the top and cover it with plastic wrap or a clean kitchen towel or tea towel.
• Allow to rise in a warm spot for about an hour, or until doubled.
• Punch dough down.
• Spray muffin tin with nonstick cooking spray.
• Roll into 72 equal sized small balls for 24 rolls.
• Dip the balls in the remaining melted butter and place three in each greased muffin cup.
• Cover and let rolls rise in a draft-free place until doubled, about 45 minutes.
• Bake rolls at 375 degrees for 12-15 minutes or until golden brown.
• Brush the top of the rolls with melted butter.
• Serve with butter or honey butter.

CLOVERLEAF ROLLS

Steps:

• Combine the warm milk and water with the yeast, sugar, egg and egg yolk (discard the 2nd egg white).
• Add the flour and salt a cup at a time, until a dough starts to form and most of the flour is incorporated.
• Add the 8 Tablespoons of butter, 1 Tablespoon at a time, on medium-low speed, until all the butter is incorporated into the dough.
• Knead the dough for about 10 minutes until the dough is smooth.
• Place the dough into a buttered or oiled large bowl, cover it with plastic wrap or a clean kitchen towel and let it rise in a warm place until it doubles in size, about 45 minutes - 1 hour.
• Preheat the oven to 375 degrees Fahrenheit. Brush a 12 cup muffin pan with 1 Tablespoon of melted butter or oil.
• Divide the dough into three parts and then divide each part into 12 sections.
• Roll each of the sections into little balls and place 3 of the little balls into one muffin cup. Let the rolls rise for 20-30 minutes until they double in size.
• Bake the rolls in the preheated oven for 15-20 minutes.
• When you take the rolls out of the oven, brush them with the remaining 1-2 Tablespoons of melted butter while they are still warm. Serve warm or at room temperature.
• Store them at room temperature, covered. They freeze really well too.

SWEET ROLL DOUGH - CINNAMON ROLLS, DINNER ROLLS, BREAD

Steps:

• Sprinkle yeast on warm water in 2-cup container.Briefly mix in teaspoon of sugar. Set aside.
• Blend dry ingredients--3 cups of the flour, 1/2 C sugar, salt.
• Heat milk with butter and vegetable shortening and cool to lukewarm.
• With electric mixer in large bowl, beat the dry ingredients (with the 3 cups of flour) and and the hot milk/shortening mixture until batter is smooth.
• Add the yeast (which will have risen if it is active) and the eggs and stir with spoon until blended into very sticky dough.
• Work remaining flour into dough with fingers, 1/2-1 cup at a time until the dough no longer sticks to fingers. Use as much of the 3 cups as you need.
• Turn dough out on lightly floured surface and knead until springy and elastic.
• Shape into a ball, and place in greased mixing bowl. Put the smooth side down first, and then turn the dough that all surfaces are oily. (You can use the same bowl you mixed the dough in if you first scrape out most of the dried dough sticking to the surface.) Cover the bowl with plastic wrap or a tea towel.
• Let rise until doubled in warm, draft-free location. ( 1 to 2 hours)
• Divide the dough into two or three pieces. Put the pieces you are not working with in the refrigerator.
• For Cinnamon rolls, pat out the dough to a rough rectangle, then roll out (if you use 1/3 of the dough it will be about 14" x 18". )
• Grease 9 x 9 square pan or large pie pan, or cookie sheet for cinnamon rolls and mix the sugars and cinnamon for topping. If you are using granola or nuts, sprinkle them on the bottom of the pan.
• Brush the top of the dough rectangle with melted butter, and sprinkle on the sugar-cinnamon mixture.
• Roll the dough up from one long side to make a log and pinch closed the seam.
• Using a very sharp knife or a piece of unwaxed dental floss, cut one-inch pieces from the log.
• Place the rolls on the pan. If you use a cookie sheet and leave space between they will be crusty. If you place the side by side in a pan they will be softer on the sides. Cover with a tea towel and set aside to rise.
• When the rolls have risen by a third to double their original height (30-45 minutes), bake in 375 degree oven for 15 minutes (longer for glass pans).
• To make dinner rolls, shape one batch of dough as you wish--clover leaf by placing three walnut-sized pieces of dough in a muffin tin; Parker house by placing balls of dough side by side in cake pan, etc. Place in buttered pan. Let rise and bake as for cinnamon rolls. When they come out of the oven, brush the tops with butter.
• To make a free form loaf of bread, make a rectangle as described for the cinnamon rolls. Fold the dough over in thirds lengthwise, pinch the seam closed, and fold under the ends to make a nice shape. Place with seam side down on greased cookie sheet. Raise and bake as described for other rolls, except that it may take a little longer. Test doneness by knocking with knuckles to see if you get a hollow sound. Brush top of bread with butter when it comes out of oven.

GREAT-GRANDMOTHER'S CLOVERLEAF ROLLS

Steps:

• Put the butter, sugar, and salt in a large bowl. In a small saucepan, heat the milk until warm; pour it over the butter mixture and let cool. In a small bowl, sprinkle the yeast over the warm water; set aside to proof until foamy, about 5 minutes.
• Stir the yeast mixture into the butter mixture. Beat in the egg, then beat in the flour until you have a soft dough. Cover and refrigerate.
• Two hours before baking, turn the dough out onto a floured surface and divide it in half. Divide each half into 6 equal portions, then divide each portion into 3 pieces. Roll each piece into a ball, dip into the melted butter, and place in a muffin tine, 3 balls to a muffin cup. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
• Preheat the oven to 350 degrees. Bake the rolls for 15 minutes, or until golden brown.

HOMEMADE FREEZER DOUGH

Steps:

• 1. Thawing: Do not thaw frozen dough in the refrigerator longer than overnight. If kept longer, it develops a strong aroma and "off" taste. Loaves: Unwrap the loaf and place in a greased 8x4-inch loaf pan. Cover the pan with plastic wrap. Thaw at room temperature about 2 hours or overnight in the refrigerator. Brush the dough lightly with oil, cover and let rise until the corners of the pan are filled and the dough is about 1 inch above the pan in the center. Patties: Place wrapped frozen dough in the refrigerator to thaw 8 hours or overnight. Let the dough stand at room temperature about 15 minutes to warm slightly before shaping. Baking: Use a lower oven rack for best results when baking,if the bread seems to be browning too quickly, cover loosely with foil last 5-10 minutes of baking. The bread is done if it sounds hollow when tapped with the finger on the bottom or side. For a softer crust, brush with butter or margarine just after baking.
• 2. https://www.justapinch.com/recipes/bread/sweet-bread/freezer-white-bread.html?p=43

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:

• 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.

CLOVERLEAF ROLLS

Steps:

• Thaw frozen dinner rolls at room temperature until soft enough to cut, yet still cold.
• Grease a 12-count muffin pan with softened butter or generously spray with nonstick cooking spray. Scatter flour on a plate. Cut each thawed roll in half. Roll each half into a ball and lightly toss in flour, knocking off any excess. Place three dough balls in each greased muffin cup. Cover muffin pan with a piece of plastic wrap that's been sprayed with nonstick cooking spray. Allow to rise for 30 minutes or until doubled in size (do not let rise too much above the top edge of the muffin pan).
• While the rolls are rising, preheat the oven to 350°F. Melt the butter and stir in the garlic powder until dissolved. Gently brush the risen rolls with the garlic butter and evenly sprinkle with the fresh minced rosemary and kosher salt. Bake for 15 to 20 minutes or until golden brown. Allow to cool in pan for a few minutes before removing to a rack. Serve warm.