Cloverleaf Potato Rolls Recipes

GRANDMA'S CLOVER LEAF ROLLS

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.

CLOVER LEAF ROLLS

Steps:

• Preheat oven to 375* F
• Hydrate yeast with warm water.
• Combine all dry ingredients in a stand mixer and mix to combine. With mixer running add yeast and water mix until just combined. Add cold water and mix for 7 minutes on low speed. Move from mixing bowl onto lightly floured surface and knead my hand until smooth ball forms. Place in a bowl sprayed with a light coating of oil, cover with plastic wrap and allow too double in size.
• To shape divide dough into 2 portions - one bigger and one smaller. Make 12 rolls from the larger dough portion and use the smaller portion to make 12 small flat discs. Cut the discs in clover shape and put them on top of the bread rolls
• Place in a muffin pan that has been prepped with some butter and proof until double in size. When proofed, brush with a little water and sprinkle some matcha tea on top. I also used a paintbrush to paint the matcha tea into the "veins" of the clovers. Bake at 375 until golden.

CLOVERLEAF ROLLS

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.

NO-KNEAD CLOVERLEAF ROLLS

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 ROLLS

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.

DEB'S CLOVERLEAF ROLLS

Steps:

• Combine the hot water, white sugar, and yeast together in the mixing bowl of a large stand mixer; let sit until it forms a creamy layer on top, about 10 minutes.
• Fit the mixer with a dough hook, and slowly beat in 3 cups of bread flour and the rolled oats until the flour is thoroughly worked in. Place the mixing bowl in a warm place, cover with a cloth, and let the batter rise until doubled and puffy, about 1 hour.
• Place the mixing bowl back onto the stand mixer, and pour in the butter; start the mixer on low speed, and beat in the remaining 6 cups of bread flour. Sprinkle salt into the dough. Turn the mixer up to medium, and knead the dough until smooth and elastic, 5 to 8 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups.
• Pinch off about 2 tablespoons of dough, and form into a ball about the size of a large cherry tomato. Place the dough ball into a greased muffin cup; make 2 more balls, and place them into the same cup (3 dough balls per cup). Repeat with remaining dough.
• Bake the rolls in the preheated oven until the turn lightly golden brown, 38 minutes.

CLOVERLEAF POTATO ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add milk, shortening, potatoes, egg, sugar, salt and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour. , Punch dough down and divide in half. Divide each half into 36 pieces; shape into balls. Place 3 balls each into greased muffin cups. Cover; let rise in a warm place until doubled, about 30 minutes. , Bake at 400° until golden, 12-15 minutes. Remove to wire racks. Serve warm.

OLD FASHIONED MASHED POTATO ROLLS

Steps:

• In a small saucepan, heat together milk, potato and shortening until the ingredients have melted. In a large bowl, stir together 3-1/2 cups of the flour, sugar, yeast and salt; stir in the milk mixture and egg. With a wooden spoon, gradually stir in enough of the remaining flour to make soft dough, mixing with hands if necessary.
• Turn out dough onto lightly floured surface; knead for 8 - 10 minutes or until smooth and elastic. Cover with a tea towel; let rest for 10 minutes.
• To make cloverleaf buns, pinch enough dough and shape into a small ball. Arrange 3 balls in one muffin cups that have been sprayed with Pam. Continue until you have shaped 18 muffin cups. Cover and let rise in warm place until doubled in bulk, 30 - 60 minutes. (Note: I sometimes cut the dough in half and will do half in muffin cups and half in a 8" x 8" square pan).
• Brush with butter. Bake in centre of 400 oven for 10 - 12 minutes or until golden brown.
• Bread Machine Method: Use 4-1/2 cups flour. Into pan of machine, add in order potatoes, milk, egg, shortening, sugar, salt, flour and yeast. Choose dough setting. Remove from machine; shape and bake as directed.
• Butter Mashed Potato Rolls: To get that rich buttery taste, drizzle each bun with melted butter then cover with clean tea towel. These buns come out rich and decadent.

SWEET POTATO CLOVERLEAF ROLLS

Steps:

• Place cubed sweet potato in a small saucepan and cover with water by 1". Bring to a boil, reduce to a simmer and cook 15-20 minutes, until sweet potato is tender. Drain, reserving 1/4 cup of cooking water. Puree sweet potato.
• Combine 1/2 c sweet potato puree, dry milk, brown sugar, butter and salt in bowl of stand mixer with paddle attachment. Mix until combined. Add flour and yeast and mix on low until incorporated. Switch to dough hook and knead on medium-high speed 5-7 minutes until smooth, elastic and not sticky. Transfer to an oiled bowl and cover with plastic wrap. Let rise until doubled in volume, 90-120 minutes.
• Spray 9 moles of a standard muffin tin with non-stick spray. Divide dough into 9 equal pieces. Divide each piece into 3, and roll each into a small ball. Drop 3 balls into each hole of the muffin tin. Cover with plastic wrap and let rise until doubled in volume, 30-40 minutes.
• Preheat oven to 375°F Brush tops of balls with milk. Bake 20-25 minutes until lightly browned and hollow-sounding when tapped. Serve warm (may be reheated to serve if made ahead).

GREAT-GRANDMOTHER'S CLOVERLEAF ROLLS

Steps:

• Put the butter, sugar, and salt in a large bowl. In a small saucepan, heat the milk until warm; pour it over the butter mixture and let cool. In a small bowl, sprinkle the yeast over the warm water; set aside to proof until foamy, about 5 minutes.
• Stir the yeast mixture into the butter mixture. Beat in the egg, then beat in the flour until you have a soft dough. Cover and refrigerate.
• Two hours before baking, turn the dough out onto a floured surface and divide it in half. Divide each half into 6 equal portions, then divide each portion into 3 pieces. Roll each piece into a ball, dip into the melted butter, and place in a muffin tine, 3 balls to a muffin cup. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
• Preheat the oven to 350 degrees. Bake the rolls for 15 minutes, or until golden brown.

POTATO, ONION AND CARAWAY CLOVERLEAF ROLLS

Steps:

• Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add chopped onions and sauté until golden and tender, about 12 minutes. Add caraway seeds and stir 3 minutes. Remove from heat and cool.
• Pierce potato in several places with fork. Place in microwave oven; cook on high 5 minutes. Turn potato over; cook on high until very tender, about 4 minutes longer. Cool slightly. Peel potato. Place potato in small bowl and mash until very smooth. Transfer 1/2 cup mashed potato to large bowl of electric mixer fitted with paddle attachment (reserve remainder for another use).
• Place 1/2 cup warm water in glass measuring cup. Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes.
• Add salt and remaining 3 tablespoons butter and 1/3 sugar to mashed potato in mixer bowl. Beat until smooth. Add remaining 1/4 cup warm water and 2 eggs and beat until well blended. Pour in yeast mixture and mix until blended. Stir in onion mixture. Mix in 3 cups flour, 1 cup at a time. Beat until dough is smooth but slightly sticky, about 4 minutes.
• Turn dough out onto floured surface. Knead until smooth and elastic, adding more flour if dough is sticky, about 5 minutes. Butter large bowl. Form dough into ball and add to bowl, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
• Butter 2 heavy large baking sheets. Punch down dough. Turn dough out onto floured work surface and knead 2 minutes. Divide dough into 16 equal portions. Divide dough into 16 equal portions. Divide each portion into 3 equal pieces. Roll each piece firmly into smooth ball. For each roll, place 3 balls close together on baking sheet (balls should touch at center), forming 8 cloverleaf rolls on each baking sheet and spacing evenly. Cover rolls with clean kitchen towels. Let rolls rise in warm draft-free area until puffy and almost doubled, about 45 minutes.
• Position 1 rack in center and 1 rack in top third of oven and preheat oven to 375°F. Brush rolls with egg glaze. Bake until rolls are golden brown and sound hollow when tapped, switching top and bottom baking sheets halfway through baking, about 20 minutes. Transfer rolls to racks and cool. Serve rolls warm or at room temperature. (Rolls can be prepared up to 2 weeks ahead. Wrap rolls tightly in aluminum foil and freeze. If desired, re-warm thawed wrapped rolls in 350°F oven about 10 minutes.)