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
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.
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 BRAN ROLLS
Make and share this Cloverleaf Bran Rolls recipe from Food.com.
Provided by carolinafan
Categories Yeast Breads
Time 2h55m
Yield 2 dozen
Number Of Ingredients 9
Steps:
- In a small bowl, combine bran and boiling water; set aside.
- In another bowl, dissolve yeast in warm water.
- In a large mixing bowl, cream shortening, sugar and salt. Add eggs and yeast mixture; mix well.
- Add bran mixture and 2 cups flour; beat well. Gradually add enough remaining flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
- Punch the dough down. Turn onto a lightly floured surface. Divide into six portions; divide each into 12 pieces. Shape each into a ball; place three balls in each greased muffin cup.
- Cover and let rise until doubled, about 1 hour.
- Bake at 350* for 15-18 minutes or until lightly browned. Remove from pans to wire racks.
Nutrition Facts : Calories 2732.7, Fat 112.8, SaturatedFat 28, Cholesterol 211.5, Sodium 1321.1, Carbohydrate 386.5, Fiber 20.4, Sugar 81, Protein 51.7
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.
CLOVERLEAF BRAN ROLLS
Make and share this Cloverleaf Bran Rolls recipe from Food.com.
Provided by Suzie_Q
Categories Yeast Breads
Time 2h38m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine bran and boiling water; set aside.
- In another bowl, dissolve yeast in warm water.
- In a large mixing bowl, cream shortening, sugar and salt. Add; eggs and yeast mixture; mix well. Add bran mixture and 2 cups of flour; beat well. Gradually add enough remaining flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about an hour.
- Punch the dough down.
- Turn onto a lightly floured surface; divide into six portions; divide each into 12 pieces. Shape each piece into a ball; place three balls in each greased muffin cup.
- Cover and let rise until doubled, about an hour.
- Bake at 350 degrees for 15-18 minutes or until lightly browned. Remove from pans to wire racks.
Nutrition Facts : Calories 455.4, Fat 18.8, SaturatedFat 4.7, Cholesterol 35.2, Sodium 220.2, Carbohydrate 64.4, Fiber 3.4, Sugar 13.5, Protein 8.6
CLOVERLEAF ROLLS
Steps:
- Make dough:
- Stir together warm water, yeast, and 1 tablespoon sugar in a small bowl until yeast is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Melt 3/4 stick butter in a small saucepan, then add milk and heat to lukewarm. Stir together yeast mixture, remaining 2 tablespoons sugar, butter mixture, bread flour, and salt in a bowl with a wooden spoon until combined well, then stir in 1 1/2 cups all-purpose flour, or enough to make a slightly sticky dough.
- Butter a large bowl. Knead dough on a lightly floured surface, kneading in more all-purpose flour as needed to keep dough from sticking, until smooth and elastic, about 10 minutes (dough will still be slightly sticky). Form dough into a ball and put in buttered bowl, turning to coat. Let dough rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.
- Make rolls:
- Butter 18 muffin cups with remaining 2 tablespoons butter.
- Turn out dough onto a lightly floured surface and divide into thirds. Working with 1 piece at a time (keep remaining portions covered with plastic wrap), cut off tablespoon pieces of dough and form pieces into balls. Put 3 balls into each buttered muffin cup. Let rolls rise, loosely covered with a kitchen towel (not terry cloth), in draft-free place at warm room temperature until almost doubled in bulk, 30 to 40 minutes.
- While rolls rise, put oven rack in middle position and preheat oven to 400°F.
- Brush rolls lightly with egg wash and sprinkle with seeds. Bake until golden, 15 to 20 minutes. Serve warm.
NO-KNEAD CLOVERLEAF ROLLS
A batch of warm pull-apart dinner rolls will guarantee that "pass the bread basket" is a refrain around your table.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 40m
Yield Makes 9
Number Of Ingredients 9
Steps:
- In a large bowl, combine sugar and water. Sprinkle yeast on top and let sit until foamy, 5 minutes. Add 1 cup flour and, using a mixer, beat on medium until smooth, 2 minutes. Add fine salt, egg, and butter and beat until combined. Add remaining 2 cups flour and, with a wooden spoon, mix until just combined. Lightly coat a large bowl with cooking spray. Transfer dough to bowl, lightly coat with cooking spray, and loosely cover with plastic wrap. Refrigerate overnight (or up to 2 days). Dough will double in size.
- Divide into 27 equal pieces (1 ounce each). Lightly coat 9 standard muffin cups and your hands with cooking spray. Roll each dough piece into a smooth ball and place 3 balls in each cup. Liberally coat with cooking spray and loosely cover with plastic wrap. Let rise in a warm, draft-free place until doubled, 45 to 90 minutes.
- Preheat oven to 375 degrees. Bake rolls until puffed and deep golden, 15 to 20 minutes. Brush with melted butter and sprinkle with coarse salt; serve warm.
Nutrition Facts : Calories 214 g, Fat 5 g, Fiber 1 g, Protein 5 g, SaturatedFat 3 g
BRAN ROLLS
I am a retired Extension Home Economist and I bake almost every day. Some of my baking ends up at the Ronald McDonald house with the familys staying there while sick family members are being treated in local hospitals.-Lucile Cline, Wichita, Kansas
Provided by Taste of Home
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, combine bran and boiling water; set aside. In another bowl, dissolve yeast in warm water. In a large bowl, cream the butter, sugar and salt. Add egg and yeast mixture; mix well. Add bran mixture and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Divide dough in half; divide each half into 12 pieces. Shape each into a ball; place balls into a greased 13-in. x 9-in. baking pan. Brush with melted butter. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to wire racks.
Nutrition Facts : Calories 130 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 186mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
ALL BRAN ROLLS
My grandmothers famous all bran roll recipe. It's a favorite at our house during the holiday season!
Provided by Chef Jessica 87
Categories Breads
Time 30m
Yield 3 1/2 dozen rolls
Number Of Ingredients 9
Steps:
- Pour boiling water over all bran cereal.
- Stir in shortening, sugar and salt. Continue stirring until shortening is melted. Let stand until cool.
- Dissolve yeast in warm water.
- Add yeast and eggs to bran mixture.
- Stir in flour. Turn onto floured cloth. Knead until smooth.
- Place in greased bowl.
- Cover and let rise until doubled in size.
- Knead down. Make into rolls and place in well greased baking pan. Let rise until double in size.
- Bake at 375 degrees until golden brown.
Nutrition Facts : Calories 1555.6, Fat 64.4, SaturatedFat 16, Cholesterol 120.9, Sodium 1418.3, Carbohydrate 220.1, Fiber 11.2, Sugar 46.3, Protein 28.8
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- In the bowl of a stand mixer, combine all the ingredients and mix until the dough comes away from the sides of the bowl (about 6-7 minutes).
- Place the ball in a greased container and cover it with cling film. Let it rise until double in size (this will take approximately 60-90 minutes)
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