GARLIC CLOVERLEAF DINNER ROLLS (BREAD MACHINE)
These Garlic Cloverleaf Dinner Rolls made in the bread machine are amazing! They are almost hard to mess up...I thought I had ruined them, but they were perfect! Buttery, garlicky, tender, and delicious!
Categories Bread and Rolls
Time 3h30m
Yield 12
Number Of Ingredients 13
Steps:
- Place all dough ingredients in bread machine pan in exact order listed above.
- Set machine on DOUGH cycle and press start.
- Grease muffin tin and set aside.
- Remove the dough from bread-machine when DOUGH cycle has finished.
- Preheat oven to 350°F (175°C).
- On lightly floured surface, divide into 36 equal pieces and shape them all into balls.
- Place 3 balls in each muffin tin cavity.
- Cover with a clean kitchen towel and allow the dough to rise in warm place for about 45 minutes or until they have doubled in size.
- Combine egg white and water in small bowl. Lightly brush egg wash over top of rolls.
- Bake rolls for 15-18 minutes or until light golden brown.
- Remove from oven and immediately brush heavily with butter & sprinkle with desired amount of garlic salt.
- Serve warm.
- Store in an airtight container for up to 2 days (if they last that long).
BREAD MACHINE GARLIC 'N ROSEMARY DINNER ROLLS
This was given lots of five star reviews on the Nestle website. Easily made in the bread machine on the dough cycle.
Provided by Marie
Categories Yeast Breads
Time 25m
Yield 12 rolls
Number Of Ingredients 11
Steps:
- PLACE all ingredients except egg white and water in bread machine pan in order recommended by the manufacturer.
- Set machine on Dough cycle; press start. GREASE baking sheet lightly.
- Remove dough from machine when cycle is finished.
- On lightly floured surface, divide into twelve equal pieces; shape into balls. Place on prepared baking sheet.
- Cover with a damp cloth; allow to rise in warm place for about 45 minutes or until doubled in size.
- PREHEAT oven to 350°.
- Combine egg white and water in small bowl; lightly brush over top of rolls.
- BAKE for 15 minutes or until light golden brown.
Nutrition Facts : Calories 162.5, Fat 3.3, SaturatedFat 1.9, Cholesterol 8, Sodium 235.9, Carbohydrate 28.5, Fiber 1.1, Sugar 4.2, Protein 4.5
BREAD MACHINE GARLIC BREAD
This bread is great if you're a garlic lover like me! Sometimes I add even more garlic!
Provided by Nicole Ellis
Categories Appetizers and Snacks Garlic Bread Recipes
Time 3h10m
Yield 12
Number Of Ingredients 9
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread cycle; press Start.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 26.9 g, Cholesterol 2.7 mg, Fat 1.6 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 0.7 g, Sodium 303.3 mg, Sugar 1.6 g
RICH BREAD MACHINE DINNER ROLLS
Adapted from a 1964 Betty Crocker Cookbook (my Grandmother's). This is one of our favorites, and making rolls in the bread machine is a snap! These can be shaped almost any way you like. Great dough for making sweet rolls, also!
Provided by Branwyn
Categories Yeast Breads
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Add all ingredients in order specified by your bread machine manufacturer.
- Press dough cycle and let run until finished.
- If you don't have a dough cycle, let the machine run through the first kneading and first rise and then remove.
- Take dough out of bread machine and put on lightly floured surface.
- Roll into thick log with hands and cut into 12 equal pieces.
- Shape as desired and put onto a greased cookie sheet or jelly roll pan.
- Cover with a clean towel and let rise in a warm area for 30 to 45 minutes or until doubled in size.
- (Hint: Turn oven on at 150 degrees for one minute, turn off and let rolls rise in warm oven) When ready, preheat oven to 400 degrees.
- Bake rolls at 400 degrees for 12 to 15 minutes or until golden brown.
HOMEMADE CHEESE AND PEPPERONI BREAD (BREAD MACHINE)
This is a delicious chewy bread flecked with spicy pepperoni and mozzarella cheese. Cook time is according to bread machine. Makes great garlic bread to serve with an Italian meal.
Provided by Marie
Categories Yeast Breads
Time 10m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- In bread machine pan, place the first seven ingredients in order suggested by manufacturer.
- Select basic bread setting.
- Choose medium crust color.
- Just before final kneading, (usually machine will beep at this time) add the pepperoni.
- Make a 1 1/2 lb loaf.
- Do not use delay timer feature for this recipe.
Nutrition Facts : Calories 1710.5, Fat 12.8, SaturatedFat 5.6, Cholesterol 29.5, Sodium 250.5, Carbohydrate 339.3, Fiber 12.9, Sugar 26.7, Protein 52.7
GARLIC CHEESE ROLLS FOR BREAD MACHINE
I've been making this recipe for several years but I don't remember where I found it. It's very good with Italian dishes.
Provided by Lvs2Cook
Categories Yeast Breads
Time 35m
Yield 24 rolls
Number Of Ingredients 10
Steps:
- Place first 7 ingredients in bread pan and select dough cycle.
- When cycle is finished, turn dough onto a floured countertop or cutting board (use flour sparingly).
- Gently roll and stretch dough into a 24 inch rope.
- Grease two 8 inch pie pans or one 13x9 pan.
- With a sharp knife, divide dough into 24 pieces.
- Shape into balls; place into prepared pans.
- In small bowl, combine butter and garlic; pour over rolls.
- Sprinkle with parmesan cheese.
- Cover and let rise for 30-45 minutes until doubled.
- Bake at 375º for 10-15 minutes until golden brown. Remove from oven, cut apart, and serve warm.
BREAD MACHINE DINNER ROLLS
This is a great recipe that can be made the day ahead and refrigerated for up to twenty four hours, then baked when needed. Very easy to do and soooo good!
Provided by Marie
Categories Yeast Breads
Time 35m
Yield 12 rolls
Number Of Ingredients 7
Steps:
- Place ingredients into bread machine according to manufacturers directions.
- Select dough cycle.
- When cycle is complete, shape dough as desired or wrap in plastic wrap and refrigerate up to 24 hours.
- If refrigerated, let dough set out for an hour before using.
- To shape, divide dough into 24 equal parts and roll into balls in your hand.
- Place on lightly greased baking sheet.
- Cover rolls with damp cloth and let rise for about 20 minutes or until doubled in size.
- Bake in preheated 400° oven for 15 to 20 minutes.
- Brush tops with melted butter.
Nutrition Facts : Calories 198.1, Fat 7.1, SaturatedFat 4.2, Cholesterol 32.9, Sodium 258.8, Carbohydrate 29, Fiber 1, Sugar 4.3, Protein 4.5
EASY MAKE-AHEAD CLOVERLEAF DINNER ROLLS
Make the dough ahead of time and keep in your freezer, so you can have dinner rolls without the bother of making fresh dough every time, and you can bake however many you like, not be trapped in a recipe much too large for your needs.
Provided by PalatablePastime
Categories Yeast Breads
Time 3h32m
Yield 24 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 167.1, Fat 4.8, SaturatedFat 2.7, Cholesterol 33.4, Sodium 107.8, Carbohydrate 26.6, Fiber 1.1, Sugar 4.3, Protein 4.3
PIZZA DOUGH (BREAD MACHINE)
This is very easy to make and delicious. The original recipe came from my bread machine book, but I added to herbs for an even better tasting crust.
Provided by L. Duch
Categories Yeast Breads
Time 1h45m
Yield 2 large pizza crusts
Number Of Ingredients 6
Steps:
- Combine all ingredients into bread pan.
- select dough setting.
- When dough is finished, remove from bread pan and pat out onto pizza pans and top with your favorite pizza toppings.
- Bake at 400 degrees for 15-20 min.
- or until crust is golden brown.
- This can be done by hand also, but you will need to let the dough rise (double in size) and knead it down again and rise again before patting it into pizza crusts.
Nutrition Facts : Calories 1103.8, Fat 23.1, SaturatedFat 3.3, Sodium 884.2, Carbohydrate 192.8, Fiber 8.1, Sugar 0.7, Protein 27.5
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