GRANDMA'S CLOVER LEAF ROLLS
My Grandma's yeast rolls were always requested at family get-togethers. They're delicious and I cherish the memories I have of baking them with her.
Provided by brownie421
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h40m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the milk in a saucepan over medium heat until bubbles begin to form, but the milk is not simmering. Stir in the sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C). Sprinkle the yeast over the warm water and set aside for 5 minutes.
- Beat the egg in a mixing bowl, then stir in the yeast and milk. Stir in half of the flour until no lumps remain, then stir in the remaining flour a little at a time until a smooth dough forms. Place into a greased bowl, turn once to grease the top, cover, and let rise until doubled in bulk, about 2 hours.
- Grease a 12 sectioned muffin tin. Deflate the dough, and place onto a well-floured work surface. Divide the dough into 36 pieces, and form into balls. Place 3 balls into each muffin cup. Cover, and let rise in a warm place until doubled in bulk, about 1 hour.
- Preheat an oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.
Nutrition Facts : Calories 198.1 calories, Carbohydrate 31.9 g, Cholesterol 17.1 mg, Fat 5.5 g, Fiber 1.1 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 209.1 mg, Sugar 5.2 g
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
A basket of cloverleaf rolls might look humble sitting next to a burnished bird or a crown roast, but don't underestimate its importance at a meal. Buttery and salt-kissed, the little pillows are essential from beginning to end. Start dinner with a warm roll, maybe two, split and swiped with butter. End it with another one or two used to mop up the delicious dregs of gravy. Throw in a few more in the middle because they are just too good not to. Let's hope it is a big basket. Thank goodness the recipe doubles easily. They're at their very best served warm.
Provided by Samantha Seneviratne
Categories breads, appetizer, side dish
Time 40m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Stir the yeast and 1 teaspoon of the sugar into the milk. Set aside until foamy, about 5 minutes. Melt 4 tablespoons of the butter.
- Meanwhile, in the bowl of a stand mixer with the dough hook attached, combine the remaining sugar, flour and salt. With the mixer on low, add the yeast mixture and the egg and knead until the dry ingredients have been incorporated (you may have to help it along at first with a spatula) and the dough is smooth, about 5 to 10 minutes. Carefully add the melted butter (the dough will slosh around in the butter for a few minutes, but will eventually absorb it all) and continue to knead the dough until smooth, increasing the speed to medium, another 5 to 10 minutes. The dough will be shiny and elastic; if it's at all sticky, scrape down the sides of the bowl and gather the dough into a neat ball (no need to add extra flour). Cover the bowl with plastic and set aside to rise in a warm place until doubled, about 1 to 2 hours.
- Butter a standard 12-cup muffin tin. Gently tip the dough out onto a work surface. You shouldn't need flour at this point. Divide the dough into 12 equal pieces. Work with one piece at a time and keep the other pieces covered. Divide each piece into 3 equal pieces, roll each piece into a tight ball and place into one cup. Repeat with the remaining dough. Cover the tray lightly with plastic wrap and set aside to double again, about 45 minutes to 1 hour. The dough should look puffy and spring back slowly when pressed gently.
- Heat the oven to 375 degrees. Melt the remaining 2 tablespoons butter. Remove the plastic wrap and without deflating the dough, gently brush the rolls with butter. Bake until puffed and golden, about 10 to 12 minutes. Remove from the oven and brush with more butter and sprinkle with salt. Serve warm.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 106 milligrams, Sugar 3 grams, TransFat 0 grams
CARAWAY ROLLS
Filled with caraway, these rolls are a nice addition to your meal, say Ruth Hastings of Louisville, Illinois.
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in water. Add caraway seeds. In a small saucepan, heat cottage cheese until lukewarm; add baking soda and mix well. Stir into yeast mixture. Add sugar, salt and eggs; mix well. Gradually stir in enough flour to form a soft dough Cover and let rise in a warm place until doubled, about 1 hour. Stir down. , Turn onto a lightly floured surface. Divide into 24 pieces. Place in well-greased muffin cups. Cover and let rise until doubled, about 35 minutes. , Bake at 350° for 18-20 minutes. Remove to wire racks; brush with melted butter.
Nutrition Facts :
HONEY CLOVERLEAF ROLLS
I love these rolls with those special holiday meals. Honey adds a touch of sweetness to these homemade yeast rolls. And topping off the Honey Cloverleaf Rolls is a mixture of poppy seeds, sesame seeds, and caraway seeds. ** if you don't like caraway salads, use another, such as poppy or sesame seeds
Provided by Leslie Speed Dutton
Categories Sweet Breads
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. 1. In a small pan over low heat, warm milk, butter and honey until butter has melted and an instant-read thermometer reads 110ºF. In a large bowl, whisk together whole-wheat flour, 1 cup bread flour, yeast and salt. Stir in milk mixture. Beat with a wooden spoon until a soft dough forms, adding more bread flour as needed. Dough will be sticky. Turn out onto a floured surface and knead until smooth and elastic, about 10 minutes, adding additional bread flour as necessary to keep dough from sticking. Cover dough with a cloth and let rise for 15 minutes.
- 2. 2. Mist a 12-cup muffin tin with cooking spray. Divide dough into 12 pieces. Working with 1 piece at a time and keeping others covered with the cloth, divide into 3 even pieces. Roll each piece into a ball and put into a muffin cup side by side to make 1 cloverleaf roll. Repeat with remaining dough. Cover with a cloth and let rise for 15 minutes.
- 3. 3. Preheat oven to 425ºF. Brush dough with egg mixture and sprinkle with seeds, if desired. Bake until golden brown, 10 to 12 minutes. Remove from pan and serve.
NO-KNEAD CLOVERLEAF ROLLS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h40m
Yield 36 rolls
Number Of Ingredients 9
Steps:
- To make the dough: Combine the milk and canola oil in a large pot. Stir in the sugar. Scald the milk by heating it almost to a boil. Turn off the heat and let cool until warm.
- Add 8 cups of the flour and the yeast to the milk mixture and stir until combined (it will be super sticky!). Cover the pot with a lid or dishtowel and let the dough sit until risen, an hour or so.
- Sprinkle in the remaining 1 cup flour and the baking powder, baking soda and salt. Stir gently to combine; it takes a while to get it stirred together.
- To make the rolls: Drizzle a small amount of butter into 36 muffins cups (3 standard muffin pans). Pinch off small amounts of dough and roll into neat balls. Place 3 balls in each muffin cup.
- Set the pans in a draft-free, slightly warm place; cover with a lightweight dish towel and allow the rolls to rise until light and puffy, 1 to 1 1/2 hours.
- Preheat the oven to 400 degrees F.
- Bake until deep golden brown, 18 to 20 minutes. Serve piping hot.
HERBED CLOVERLEAF ROLLS
Scrumptious Sunday Supper with just 6 ingredients from Woman's World Magazine 9/14/04. Slather t hese fluffy rolls - flavored with dill and caraway - with lemony herb butter.
Provided by JackieOhNo
Categories Breads
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine mix with yeast packet from mix, 1 t. dill and 1 t. caraway. Stir in water, 2 T. butter and 1 egg. On floured surface knead dough until smooth. Let stand 5 minutes.
- Coat 8 muffin pan cups with cooking spray. Cut dough into 8 pieces; cut each piece into thirds. Shape each third into ball. Place three balls in each muffin cup. Cover with kitchen towel. Let rise in warm place 25 minutes.
- Meanwhile, in small bowl combine remaining butter, 1 t. dill and lemon zest; refrigerate until ready to serve.
- Preheat oven to 375 degrees. Lightly beat remaining egg with 1 t. water; brush over rolls. Sprinkle with remaining dill and caraway. Bake 15 minutes or until tops are golden. Serve with herbed butter.
Nutrition Facts : Calories 392.1, Fat 24.5, SaturatedFat 11.8, Cholesterol 92.2, Sodium 850.1, Carbohydrate 36.6, Fiber 1.4, Sugar 6.8, Protein 6.4
CARAWAY RYE DINNER ROLLS
Caraway seeds give these rye dinner rolls a delicate nutty flavor. Denser than most, these onion-infused buns are ideal for dipping in hearty holiday stews. -Deborah Maki, Kamloops, British Columbia
Provided by Taste of Home
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, mix the first 5 ingredients and 1 cup all-purpose flour. In a small saucepan, heat milk, water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in onion and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 400°., For egg wash, in a small bowl, whisk egg and water; brush over rolls. Bake until lightly browned, 11-14 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 152 calories, Fat 3g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 158mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
CHEDDAR-SQUASH CLOVERLEAF ROLLS
My rolls started out as a basic bread recipe, and I adapted it to our tastes. They're perfect with a meal anytime, especially in fall. Although our son-in-law (we have two grown kids) can't stand squash, he loves these! —DeDe Waldmann, Monona, Wisconsin
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve sugar in water. Sprinkle the yeast over the water and stir gently. Let stand until light and foamy. Stir in milk, 3 tablespoons butter, salt, squash and cheese. Add enough flour to form a soft dough. , Turn out onto a lightly floured surface; knead until the dough is no longer sticky, about 5 minutes. Form into a ball and place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, lightly grease 24 muffin cups. Punch down dough. Break off small portions and roll into 1-in. balls. Put 3 balls into each cup. Cover and let rise in a warm place until doubled, about 30 minutes. , Brush tops of rolls with remaining butter; sprinkle with sesame seeds if desired. Bake at 375° for 16-18 minutes or until golden. Serve warm.
Nutrition Facts : Calories 120 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 145mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
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