HERBY BUTTER DINNER ROLLS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h20m
Yield 24 rolls
Number Of Ingredients 5
Steps:
- Melt 1/2 stick (4 tablespoons) of the butter and brush two 12-cup muffin tins with it. Put the frozen rolls in the cups of the muffin tins. Cover and allow to rise for several hours at room temperature or in the fridge overnight.
- Melt the remaining 3 1/2 sticks butter in a skillet over medium-low heat. Mix in the rosemary, thyme and lemon zest and heat until warmed through. Lightly brush the risen rolls with the butter mixture.
- Bake the rolls according to the package directions (usually 400 degrees F for 6 to 8 minutes), until the rolls are a deep golden brown on top. Dab with more of the butter mixture and serve warm.
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.
HOLIDAY HERB-CHEESE ROLLS
These low-fat hot rolls are flavored with garlic, dill and cheese-they're yummy even without butter! Or stuff with your favorite fixings for mini sandwiches. -NANCY BOYD, MIDLOTHIAN, VIRGINIA
Provided by Taste of Home
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, potato flakes, yeast, salt, dill and garlic powder. In a small saucepan, bring water and butter just to a boil., In a small bowl, pour boiling liquid over oats. Let stand until mixture cools to 120°-130°, stirring occasionally. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in mozzarella cheese. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place in a 13x9-in. baking pan coated with cooking spray; brush milk over rolls., In a small bowl, combine the remaining ingredients; sprinkle over tops. Cover and let rise until nearly doubled, about 45 minutes. , Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 119 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 228mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
HERB & CHEESE CRUSTED CLOVERLEAF ROLLS
Strikingly beautiful rolls with a wonderful crusty toasted hard cheese and herb topping. Wonderful for special meals, guests or just for that extra special touch. Parmigiano-Reggiano, Asiago and Romano cheese can be used for this recipe. If you have to, you can sub dried herbs for the fresh, although the fresh herbs are worth the trip to the market. Make Ahead: The unbaked rolls can be refrigerated overnight, then brought to room temperature the next day and let rise (loosely covered) for 2 hours, then baked. The rolls can also be baked earlier in the day and then reheated just before serving.
Provided by NcMysteryShopper
Categories Breads
Time 1h15m
Yield 18 Cloverleaf Rolls
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat milk with 3 tablespoons of the butter and sugar just until the butter melts. Pour into a large glass bowl and let cool to 110°F-120°F Stir in yeast and let rest until dissolved, approximately 5 minutes or so. Add flour and salt and stir until a soft sticky dough forms.
- Place dough on a lightly floured surface. Wash, dry and lightly coat the glass bowl with oil. Knead the dough until smooth, about 4 minutes. Place dough in oiled bowl, cover with plastic wrap or kitchen towel and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
- Melt the remaining butter in a small saucepan. In a small shallow bowl or container, toss cheese with herbs.
- Lightly butter 18 of the muffin cups in 2 or more nonstick pans. Punch down the dough and divide into 3 equal sections. Working with 1 section of dough at a time and keeping the rest covered, roll the dough into a 1-inch-thick rope on a lightly floured surface; cut the rope into 18 equal pieces; roll each piece into a ball. Dip half of each ball into the melted butter and then into the herb-cheese mixture and arrange 3 balls in each prepared muffin cup, coated sides touching in the center. Repeat with the remaining dough and topping. Brush the top of the rolls with the remaining melted butter. (At this point they can be covered with plastic wrap and refrigerate overnight.)
- Loosely drape plastic wrap over the muffin tins and let rise in a warm spot until they are about 1 inch above the rim of the cups, about 2 hours.
- Preheat the oven to 425°. Bake rolls in the lower and middle third of oven for about 15 minutes, or until nicely golden and tops are sizzling; about 7 minutes into baking swap pans and rotate for even browning. Turn the rolls out onto a rack and let cool for a few minutes before serving.
Nutrition Facts : Calories 192.5, Fat 8.7, SaturatedFat 5.4, Cholesterol 23.1, Sodium 243.4, Carbohydrate 23.8, Fiber 0.9, Sugar 1.5, Protein 4.6
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.
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
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