CLOVERLEAF ROLLS
When I was a girl, it was a rare occasion when Mom made a gourmet meal. Most often, she relied on traditional recipes like this one. My sister and I ate more than our share of these versatile golden rolls. -Brenda DuFresne, Midland, Michigan
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 110 calories, Fat 3g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 127mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
CLOVERLEAF ROLLS
Learn how to make Cloverleaf Rolls - tender and butter yeast bread rolls that will be a beautiful centerpiece at your table. Serve with butter and they just melt in your mouth.
Provided by Olga's Flavor Factory
Categories Miscellaneous
Time 2h15m
Number Of Ingredients 8
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.
CLOVERLEAF ROLLS
So easy, and so good! With a wonderfully salty top and a rich, yeasty texture, these rolls are the perfect accompaniment to any meal.
Provided by Charity Hullinger
Categories Other Breads
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Dissolve yeast in the warm milk in bowl of electric mixer. Stir in 1 cup of flour. Beat until smooth.
- 2. Stir in enough of the remaining flour, adding the oil, sugar, and salt; mixing on low speed until a soft dough forms. (You might have to add more than the 3 cups to get it to the soft dough stage.) Cover and let rise in warm place until doubled in size, about 45 minutes.
- 3. Heat oven to 400 degrees. Prep a 12 cup muffin pan with non-stick cooking spray. (I tend to use melted butter since baked on spray is hard to wash off.)
- 4. Punch down the dough in the center and fold over a couple times. Pinch the dough in 1 inch balls and quickly roll in the center of your palms.
- 5. Place 3 balls in each muffin cup; brush with melted butter and sprinkle with the coarse sea salt. Put in oven and bake 15 minutes or until edges are lightly browned.
- 6. Enjoy! (These are best eaten the day they are made.)
FANTASTIC CLOVERLEAF ROLLS
I have been making these wonderful buns for years they always turn out perfect every time, very light and airy --- this dough can be baked without using the muffin tins also just roll into balls let rise, and bake on a cookie sheet --- to make cheddar cloverleaf rolls just sprinkle grated cheddar cheese on the bottom of each the muffin tins then also between the small dough balls, you may sprinkle a small amount on top of the balls also, rise for 30 minutes and then bake --- *NOTE* if you are using the cheese option you must grease the tins *very* well, I use my recipe#78579
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 2h15m
Yield 12 rolls (approx)
Number Of Ingredients 9
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 BRAN ROLLS
Make and share this Cloverleaf Bran Rolls recipe from Food.com.
Provided by carolinafan
Categories Yeast Breads
Time 2h55m
Yield 2 dozen
Number Of Ingredients 9
Steps:
- In a small bowl, combine bran and boiling water; set aside.
- In another bowl, dissolve yeast in warm water.
- In a large mixing bowl, cream shortening, sugar and salt. Add eggs and yeast mixture; mix well.
- Add bran mixture and 2 cups flour; beat well. Gradually add enough remaining flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
- Punch the dough down. Turn onto a lightly floured surface. Divide into six portions; divide each into 12 pieces. Shape each into a ball; place three balls in each greased muffin cup.
- Cover and let rise until doubled, about 1 hour.
- Bake at 350* for 15-18 minutes or until lightly browned. Remove from pans to wire racks.
Nutrition Facts : Calories 2732.7, Fat 112.8, SaturatedFat 28, Cholesterol 211.5, Sodium 1321.1, Carbohydrate 386.5, Fiber 20.4, Sugar 81, Protein 51.7
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
FEATHERLIGHT ROLLS
From TOH. These look like light and tender cloverleaf rolls. Prep time does not include rising time. Some of the rising is overnight, so plan ahead.
Provided by Halcyon Eve
Categories Yeast Breads
Time 40m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water; stir in 1 tbsp sugar. Let stand 5 minutes.
- Add milk, shortening, eggs, salt, 3 cups flour, and 1/3 cup sugar. Beat on medium speed for 2 minutes.
- Stir in enough of the remaining flour to form a soft dough (will be sticky). Do not knead. Refrigerate, covered, overnight.
- Punch dough down and turn out onto a lightly floured surface. Cut into 24 equal portions. Cut each portion into thirds. Roll each third into a ball. Place three balls into each greased muffin cup. Cover and rise in a warm place until doubled, about 1 3/4 hours.
- Heat oven to 350* F. Bake rolls for 13-15 minutes or until golden brown. Remove from muffin tins to wire racks. Serve warm.
Nutrition Facts : Calories 128.1, Fat 3.9, SaturatedFat 1.1, Cholesterol 19.1, Sodium 157, Carbohydrate 19.9, Fiber 0.7, Sugar 3.4, Protein 3.2
More about "tender cloverleaf rolls food"
PERFECT AND EASY OLD FASHIONED CLOVERLEAF AND …
From deepsouthdish.com
CLOVERLEAF ROLLS - THE TASTE OF KOSHER
From thetasteofkosher.com
CLOVERLEAF DINNER ROLLS - AMY BAKES BREAD
From amybakesbread.com
Reviews 1Category Bread, RollsCuisine American
- To the bowl of a stand mixer, add the warm milk, instant yeast and honey. Drizzle in the melted butter and add the salt.
- Turn on the mixer and add three cups of bread flour, a cup at a time. Knead together and continue adding flour 1/4 cup at a time until the dough moves away from the sides of the bowl and you can pinch off a piece, roll it up in your fingers and have just a little bit of sticky residue left on your fingers. More tips for checking the readiness of your dough here.
- Knead the dough for 8 minutes. I like to set a timer to make sure my dough gets the full eight minutes. This helps develop the gluten strands in the dough which gives a better crumb, rise and texture to your bread.
- Transfer the dough to a lightly oiled container. Cover and let rise about an hour or until doubled in size. The warmth of your kitchen will impact how long it takes for the dough to rise.
THE SOFTEST CLOVERLEAF DINNER ROLLS (VIDEO)
From natashaskitchen.com
5/5 (68)Calories 231 per servingCategory Easy
CLOVERLEAF ROLLS - 60 MINUTES ROLLS - BAKE ME SOME SUGAR
From bakemesomesugar.com
CLOVERLEAF ROLLS | RECIPE | ROLLS, YEAST BREAD ROLLS, BREAD ROLLS
From pinterest.ca
CLOVERLEAF ROLLS RECIPE: OLD FASHIONED & BUTTERY | RECIPE | SWEET ...
From pinterest.ca
TENDERMEETS.COM | THE ONLINE DATING WEBSITE THAT REALLY WORKS
From tendermeets.com
CLOVERLEAF ROLLS | RECIPE | FOOD, ROLLS, YEAST BREAD ROLLS
From pinterest.com
CLOVERLEAF ROLLS | COOK'S COUNTRY RECIPE
From americastestkitchen.com
TENDER CLOVERLEAF ROLLS | CLOVERLEAF ROLLS RECIPE, ROLLS RECIPE, BREAD ...
From pinterest.com
LEGAL TENDER SALOON - FACEBOOK
From facebook.com
TENDER TOUCH REHAB SERVICES JOBS IN WARRENTON | GLASSDOOR
From glassdoor.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love