Fantastic Cloverleaf Rolls

photo by Nif_H





- Ready In:
- 2hrs 15mins
- Ingredients:
- 9
- Yields:
-
12 rolls (approx)
ingredients
- 3 1⁄2 cups all-purpose flour (more if needed)
- 1 tablespoon dry yeast
- 3⁄4 cup warm water
- 4 tablespoons sugar, divided
- 1 cup warm milk
- 1⁄4 cup butter, melted and cooled slightly
- 1 egg, room temperature
- 1 teaspoon salt
- melted butter, for tops
directions
- 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.
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Reviews
-
Oh ya!!! I actually made rolls that were delicious, soft and flavourful and not hockey pucks! These were enjoyed by my family at a birthday dinner tonight and I will make them again and again and again. I did have to add about another 1/2 cup of flour because it was very runny. I added about 1/4 cup during the punching down after rising on the counter and again when I rolled the dough out. Thanks Kitten! :)
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Only my third attempt at making a yeast bread product and these rolls turned out great! I did find I had to add more flour than what was directed...took a call to Mom to clarify what roll dough is supposed to look like. :) The end result, however, was fantastic. I honestly couldn't believe I made such nice rolls as a yeast-bread-baking-novice! One note: these rolls are ENORMOUS! One roll is the equivalent of at least 2 normal rolls (I just used a regular-size muffin tin as I don't have jumbo tins). Thanks to Kittencal for a recipe that makes even a beginning roll-baker wind up successful!
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