Breadmantalking Sentimental Butter Dipped Cloverleaf Rolls
- Ready In:
- 24mins
- Ingredients:
- 14
- Yields:
-
18 rolls
- Serves:
- 9
ingredients
-
For the starter
- 1 cup all-purpose flour
- 3 tablespoons all-purpose flour
- 3⁄4 cup warm water
- 2 tablespoons warm water
- 1 tablespoon honey
- 1⁄2 teaspoon honey
- 1⁄4 teaspoon yeast
-
for the dough
- 1 cup all-purpose flour
- 1 1⁄2 tablespoons all-purpose flour
- 2 tablespoons dry milk
- 1⁄2 teaspoon yeast
- 4 1⁄2 tablespoons softened butter or 4 1/2 tablespoons margarine
- 1 1⁄8 teaspoons salt
- 4 tablespoons softened butter or 4 tablespoons margarine
directions
- 1. Mix together the starter ingredients whisking them for about 2 minutes to incorporate air.
- 2. In a separate bowl, mix the flour, dry milk and yeast evenly then spread it evenly over the surface of the starter like a blanket. Cover with plastic wrap and let it ferment at room temperature for at least an hour (as much as 4 hours). If the starter bubbles up through the cracks in the flour 'blanket', that's OK.
- 3. Add the softened butter or margarine and mix to form a rough dough. Then sprinkle the salt over it all and knead for about 10 minutes to form a smooth but slightly sticky dough.
- 4. Place the smooth dough ball in a lightly oiled bowl, turn to coat, then cover with plastic wrap to rise in a warm place. This will take as much as 2 hours.
- 5. Divide the dough into 18 pieces about 30g (1oz.) each and roll into a ball. Place three of these balls into a cup of a greased muffin tin. The 18 pieces will make 6 cloverleaf rolls.
- 6. Cover and let the rolls rise about 45 minutes. About 15 minutes before baking time pre-heat the oven to 350F (175C).
- 7. Bake the rolls for about 17 to 20 minutes or until nicely browned. Brush with melted butter or margarine while still hot from the oven. Cool on a rack.
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