Cloverleaf Dinner Rolls

If you want to add more Southern recipes to your repertoire, Cloverleaf Dinner Rolls might be a recipe you should try. One portion of this dish contains around 6g of protein, 3g of fat, and a total of 192 calories. This recipe serves 12. For 17 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 1244 people found this recipe to be yummy and satisfying. It works well as a bread. From preparation to the plate, this recipe takes around 2 hours. A mixture of egg, unsalted butter, skim milk, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Brown Eyed Baker. With a spoonacular score of 43%, this dish is good. If you like this recipe, take a look at these similar recipes: Cloverleaf Dinner Rolls, Cloverleaf Dinner Rolls, and Cloverleaf Rolls for Easter Dinner.

Servings: 12

Preparation duration: 105 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Whisk together the milk, sugar and yeast in a small bowl or liquid measuring cup, then whisk in the egg and egg yolk to combine. 2. In a stand mixer using a dough hook, mix the flour and salt briefly until combined. With the mixer on low speed, add the milk mixture in a steady stream and knead until a dough begins to form, about 1 minute. Increase the speed to medium and add the softened butter, one piece at a time, until incorporated. Continue to knead the dough until it is smooth and comes away from the sides of the bowl, about 10 minutes. (Alternatively, you can mix and knead by hand if you do not have a stand mixer with a dough hook.)3. Turn the dough out onto a lightly floured surface and knead briefly to form a smooth ball. The dough might appear slightly sticky, but resist adding more flour while you are kneading. Transfer the dough to an oiled bowl and turn it so that the ball of dough is evenly coated in oil. Cover with plastic wrap and place in a warm, draft-free area until it has doubled in size, about 45 minutes.4. Brush a 12-cup muffin tin with 1 tablespoon of the melted butter. Punch down the dough on a lightly floured work surface. Divide the dough into 36 equal pieces. (The easiest way to do this is by weighing them out on a kitchen scale, but you could also divide the dough into thirds, then roll each one out into an 18-inch rope and then cut each rope into 12 equal pieces). On a clean surface, roll each piece into a smooth ball. Place 3 balls, seam side down, in each muffin cup.(Make-Ahead Note! The assembled muffin tin can be wrapped in plastic wrap and refrigerated for up to 24 hours. Let the dough sit at room temperature for 30 minutes before baking.)Cover the muffin tin loosely with plastic wrap and let rest in a warm, draft-free area until doubled in size, about 20 minutes.5. Meanwhile, preheat the oven to 375 degrees F.6. Remove the plastic wrap from the rolls. Bake the rolls until golden brown, about 15 minutes, rotating the pan halfway through baking. Brush the rolls with the remaining 1 tablespoon melted butter. Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm. Note: Do not substitute 1%, 2% or whole milk for the skim milk in the recipe.

 

Step by step:

1. Whisk together the milk, sugar and yeast in a small bowl or liquid measuring cup, then whisk in the egg and egg yolk to combine.

2. In a stand mixer using a dough hook, mix the flour and salt briefly until combined. With the mixer on low speed, add the milk mixture in a steady stream and knead until a dough begins to form, about 1 minute. Increase the speed to medium and add the softened butter, one piece at a time, until incorporated. Continue to knead the dough until it is smooth and comes away from the sides of the bowl, about 10 minutes. (Alternatively, you can mix and knead by hand if you do not have a stand mixer with a dough hook.)

3. Turn the dough out onto a lightly floured surface and knead briefly to form a smooth ball. The dough might appear slightly sticky, but resist adding more flour while you are kneading.

4. Transfer the dough to an oiled bowl and turn it so that the ball of dough is evenly coated in oil. Cover with plastic wrap and place in a warm, draft-free area until it has doubled in size, about 45 minutes.

5. Brush a 12-cup muffin tin with 1 tablespoon of the melted butter. Punch down the dough on a lightly floured work surface. Divide the dough into 36 equal pieces. (The easiest way to do this is by weighing them out on a kitchen scale, but you could also divide the dough into thirds, then roll each one out into an 18-inch rope and then cut each rope into 12 equal pieces). On a clean surface, roll each piece into a smooth ball.

6. Place 3 balls, seam side down, in each muffin cup.(Make-Ahead Note! The assembled muffin tin can be wrapped in plastic wrap and refrigerated for up to 24 hours.

7. Let the dough sit at room temperature for 30 minutes before baking.)Cover the muffin tin loosely with plastic wrap and let rest in a warm, draft-free area until doubled in size, about 20 minutes.

8. Meanwhile, preheat the oven to 375 degrees F.

9. Remove the plastic wrap from the rolls.

10. Bake the rolls until golden brown, about 15 minutes, rotating the pan halfway through baking.

11. Brush the rolls with the remaining 1 tablespoon melted butter.

12. Let cool in the pan for 5 minutes, then transfer to a wire rack.

13. Serve warm. Note: Do not substitute 1%, 2% or whole milk for the skim milk in the recipe.

Nutrition Information:

covered percent of daily need