Cloverleaf Rolls

Name: Cloverleaf Rolls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Global
Ingredients: 7 grams package active dry yeast (2 1/2 teaspoons); 473 milliliters bread flour; 1 large egg, lightly beaten with 2 teaspoons water; 355 milliliters all-purpose flour; 1 Tbsp About poppy seeds and/or toasted sesame seeds for sprinkling; 2 teaspoons salt; 3 Tbsps sugar; 118 milliliters stick unsalted butter; 3 Tbsps warm water (105–115°F); 237 milliliters whole milk

Cloverleaf Rolls might be just the bread you are searching for. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 18 servings with 157 calories, 4g of protein, and 6g of fat each. It is a good option if you're following a vegetarian diet. If you have flour, bread flour, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.)

Ingredients you will need

Sugar

Water

Yeast

Equipment you will use

Bowl

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.

Ingredients you will need

Bread Flour

Butter

Dough

Sugar

Yeast

Milk

Salt

Equipment you will use

Wooden Spoon

Sauce Pan

Bowl

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.

Ingredients you will need

All Purpose Flour

Butter

Dough

Equipment you will use

Bowl

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.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Butter 18 muffin cups with remaining 2 tablespoons butter.

Ingredients you will need

Butter

Equipment you will use

Muffin Liners

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.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Roll

Equipment you will use

Kitchen Towels

While rolls rise, put oven rack in middle position and preheat oven to 400°F.

Ingredients you will need

Roll

Equipment you will use

Oven

Brush rolls lightly with egg wash and sprinkle with seeds.

Ingredients you will need

Roll

Seeds

Egg

Bake until golden, 15 to 20 minutes.

Equipment you will use

Oven

Serve warm.

Rolls can be baked 1 day ahead and cooled completely, then kept, wrapped well in foil, at room temperature. Reheat in foil in a preheated 350°F oven 15 to 20 minutes.

Ingredients you will need

Roll

Equipment you will use

Aluminum Foil