Cloverleaf Rolls

Done

HAPPY NEW YEAR, EVERYONE!

Ever wake up in the morning and just NEED to bake something? Just.must.have.hands.in.dough. This was me … May have been being home alone on New Year’s Ever, or those I love being so far away, or wanting to take my angst out by beating oops, kneading dough a bit. Whatever it was, these Cloverleaf Rolls from the Williams-Sonoma Baking Book did just the trick. Careful not to overwork the dough or they will be a bit tough.

  • 1 C milk
  • 2 T unsalted butter
  • 1 T sugar
  • 2 t instant yeast
  • 3/4 t salt
  • 2 3/4 C (14 oz) all-purpose flour
  • 1 egg, well beaten (for egg wash)

Melt butter

Combine the milk, butter and sugar in a small saucepan. Heat over low just until the butter melts. Set aside and cool to 105-115 F.

Yeast Salt

Meanwhile, in the bowl of a stand mixer fitted with the dough hook, combine the yeast, salt and flour. Mix briefly to combine. Once the milk mixture cools sufficiently, turn the mixer to low and slowly pour the liquid down the side of the mixing bowl and beat until a rough dough forms. Continue to knead on low speed until the dough is smooth and elastic, about 4-5 minutes. If the dough is too sticky you can add a little bit of flour, and if it seems dry (like mine did) add a bit more milk.

Ready to Rise

Spray a large bowl with cooking spray. Add the dough, turning to coat, and cover the bowl with plastic wrap. Set in a warm place to rise until doubled, about 1 1/2 hours.

Ready to roll

Grease a 12-cup muffin pan. Turn the dough onto a floured work surface and divide it into 12 equal portions. Divide each of those portions into thirds. Roll each of the 3 pieces into small balls (they don’t have to be perfect) and place them in one of the wells of the muffin pan in a triangle shape. Repeat with the other portions of dough. Cover the muffin pan with a kitchen towel and let the rolls rise in a warm place until doubled, about 1 hour.

Ready to Bake

Meanwhile, preheat oven to 375 F. Brush the tops of the rolls with the egg wash. Bake for about 15 minutes, or until the rolls are puffed and golden and the sides are crisp. Transfer the pan to a wire rack and remove the rolls from the pan immediately. The rolls are best when served warm, but if you make them ahead of time you can re-warm them before you serve – wrap them tightly in aluminum foil and pop in a 350 F oven for about 15 minutes.

NOTE: I sprinkled the tops with caraway seeds and sea salt before baking.

3 Responses

  1. What fun little triple rolls!

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