Herbed Cloverleaf Rolls Food

HERB & CHEESE CRUSTED CLOVERLEAF ROLLS

Steps:

• In a medium saucepan, heat milk with 3 tablespoons of the butter and sugar just until the butter melts. Pour into a large glass bowl and let cool to 110°F-120°F Stir in yeast and let rest until dissolved, approximately 5 minutes or so. Add flour and salt and stir until a soft sticky dough forms.
• Place dough on a lightly floured surface. Wash, dry and lightly coat the glass bowl with oil. Knead the dough until smooth, about 4 minutes. Place dough in oiled bowl, cover with plastic wrap or kitchen towel and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
• Melt the remaining butter in a small saucepan. In a small shallow bowl or container, toss cheese with herbs.
• Lightly butter 18 of the muffin cups in 2 or more nonstick pans. Punch down the dough and divide into 3 equal sections. Working with 1 section of dough at a time and keeping the rest covered, roll the dough into a 1-inch-thick rope on a lightly floured surface; cut the rope into 18 equal pieces; roll each piece into a ball. Dip half of each ball into the melted butter and then into the herb-cheese mixture and arrange 3 balls in each prepared muffin cup, coated sides touching in the center. Repeat with the remaining dough and topping. Brush the top of the rolls with the remaining melted butter. (At this point they can be covered with plastic wrap and refrigerate overnight.)
• Loosely drape plastic wrap over the muffin tins and let rise in a warm spot until they are about 1 inch above the rim of the cups, about 2 hours.
• Preheat the oven to 425°. Bake rolls in the lower and middle third of oven for about 15 minutes, or until nicely golden and tops are sizzling; about 7 minutes into baking swap pans and rotate for even browning. Turn the rolls out onto a rack and let cool for a few minutes before serving.

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.

FANTASTIC CLOVERLEAF ROLLS

Steps:

• Grease 12 jumbo muffin tins.
• In a cup or bowl, combine yeast with 1 tbsp sugar in warm water; cover with plastic wrap, and sit for 10 minutes, or until the yeast is foamy.
• In the mixer bowl, mix in 3 cups flour, the remaining sugar, melted butter, warm milk, egg and salt.
• Add in the yeast/sugar mix.
• With a kneader blade fitted on a heavy-duty mixer, knead and gradually add in the remaining flour, until a soft dough sticky is formed (do not add in too much flour, as the baked buns will have a heavy texture).
• Remove from the bowl and let rest on the counter for 10 minutes, covered.
• After 10 minutes, knead gently for about 30 seconds.
• Coat a glass or stainless steel bowl with oil.
• Transfer the dough to the bowl.
• Cover; and let rise in a warm draft-free area, for 1 hour, or until doubled in size.
• Punch down the dough.
• Remove from bowl then place the dough on the counter.
• Slice the dough evenly in half lengthwise down the middle, set one piece aside.
• Shape piece of dough into a chunky long rope using hands.
• Slice into 18 even pieces (don't worry if each piece of dough is not the exact same size).
• Shape into about 1-1/2-inch balls or a little more.
• Place 3 balls into each muffin tin.
• Repeat with remaining piece of dough and muffin tin.
• Cover the tins with a clean tea towel and allow to rise warm place for 30-40 minutes (rising time will depend on the temperature of your kitchen).
• Remove the tea towel; brush tops with melted butter.
• Bake at 350°F for 18-20 minutes, or until buns are a dark golden colour.

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.

HERBED CLOVERLEAF ROLLS

Steps:

• Combine mix with yeast packet from mix, 1 t. dill and 1 t. caraway. Stir in water, 2 T. butter and 1 egg. On floured surface knead dough until smooth. Let stand 5 minutes.
• Coat 8 muffin pan cups with cooking spray. Cut dough into 8 pieces; cut each piece into thirds. Shape each third into ball. Place three balls in each muffin cup. Cover with kitchen towel. Let rise in warm place 25 minutes.
• Meanwhile, in small bowl combine remaining butter, 1 t. dill and lemon zest; refrigerate until ready to serve.
• Preheat oven to 375 degrees. Lightly beat remaining egg with 1 t. water; brush over rolls. Sprinkle with remaining dill and caraway. Bake 15 minutes or until tops are golden. Serve with herbed butter.