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.
FREEZE-AND-BAKE ROLLS
Almost any occasion's right for these handy rolls-I keep them in the freezer for Sunday meals and for company (they have never failed to taste fresh), and I've served them for everything from baptisms to family dinners. My husband and I have three children, ranging in age from 8 to 4.
Provided by Taste of Home
Time 55m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast and 2 teaspoons sugar in warm water; let stand 5 minutes. Add warm milk, oil, salt and remaining sugar. Stir in enough flour to form a stiff dough. , Turn dough 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 with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough. Turn onto a lightly floured surface; divide into four portions. Divide and shape each portion into 12 balls. Roll each ball into a 10-in. rope; tie into a loose knot, pinching together ends. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 20-30 minutes. Preheat oven to 300°., Brush rolls with melted butter. Bake 15 minutes to parbake. Cool completely on a wire rack. Freeze in resealable plastic freezer bags., To serve, preheat oven to 375°. Bake frozen rolls on baking sheets until browned and heated through, 12-15 minutes.
Nutrition Facts : Calories 120 calories, Fat 1g fat, Cholesterol 1mg cholesterol, Sodium 197mg sodium, Carbohydrate 24g carbohydrate, Fiber 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
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.
EASY HOMEMADE FREEZER BREAD
This super-easy bread recipe is so versatile. It can be made and stored in the freezer until needed to make dinner rolls, pizza dough or a loaf of bread!
Provided by Ruth Soukup
Categories Side Dish
Time 1h40m
Number Of Ingredients 8
Steps:
- Pour warm 100-110 degree water and warm milk into a large bowl of a standup mixer. Stir sugar into warm water and milk then add yeast; let proof for five minutes or so, until the mixture bubbles and foams.
- Add salt and melted butter to yeast mixture; mix well.
- Mix in flour, 1-2 cups at a time.
- Using dough hook attachment, knead dough for 10 minutes.
- Place dough on floured surface and knead by hand for 7-10 minutes more, adding additional flour as necessary, until dough is smooth. (If kneading entirely by hand, skip step four and simply knead on floured surface until dough is smooth--approximately 15-20 minutes.)
- Place dough in bowl greased well with butter, and turn dough once to coat with butter. Cover with a damp towel and place in a warm spot to rise. Let rise until doubled--about 45 minutes to an hour.
- Punch down dough and divide into four equal portions. Wrap each portion in plastic wrap or freezer bag and freeze until needed.
- To use, thaw dough. For bread, place in greased bread pan and let rise to 1" above pan before baking. Dough can also be used to form dinner rolls--just shape into balls and let rise for 30 minutes--or as homemade pizza dough. Bake in a pre-heated oven at 350 for 30 minutes or until golden brown. If desired, brush top of hot loaf with melted butter before it cools.
HOMEMADE FREEZER DOUGH
Now you can make your own freezer yeast doughs at home! The dough is ready for you to thaw,shape and bake when you're in the mood for home baked bread. Mix and knead the dough, then freeze the compact packages up to 4 weeks. Follow the recipes carefully for best results, since the ingredients and method differ from yeast...
Provided by Pat Duran
Categories Other Breads
Time 30m
Number Of Ingredients 3
Steps:
- 1. Thawing: Do not thaw frozen dough in the refrigerator longer than overnight. If kept longer, it develops a strong aroma and "off" taste. Loaves: Unwrap the loaf and place in a greased 8x4-inch loaf pan. Cover the pan with plastic wrap. Thaw at room temperature about 2 hours or overnight in the refrigerator. Brush the dough lightly with oil, cover and let rise until the corners of the pan are filled and the dough is about 1 inch above the pan in the center. Patties: Place wrapped frozen dough in the refrigerator to thaw 8 hours or overnight. Let the dough stand at room temperature about 15 minutes to warm slightly before shaping. Baking: Use a lower oven rack for best results when baking,if the bread seems to be browning too quickly, cover loosely with foil last 5-10 minutes of baking. The bread is done if it sounds hollow when tapped with the finger on the bottom or side. For a softer crust, brush with butter or margarine just after baking.
- 2. https://www.justapinch.com/recipes/bread/sweet-bread/freezer-white-bread.html?p=43
FREEZER BREAD CLOVERLEAF ROLLS
Robin Hood Flour Freezer Yeast Dough recipe.
Provided by Pat Duran
Categories Other Breads
Time 55m
Number Of Ingredients 1
Steps:
- 1. Thaw frozen dough as directed in (Robin Hood Flour Freezer Yeast Dough) Divide dough into 16 equal pieces. Shape into smooth balls. Place 3 balls in each greased muffin pan cups that have been sprayed. Brush dough lightly with olive oil. Cover pans loosely with plastic wrap. Let rise in warm place for 30-40 minutes until doubled. Bake at 375^ for 15-20 minutes until done. Remove from pan immediately.Serve warm with butter and or jam.
- 2. NOTE: I like to squeeze the dough off like this. https://www.justapinch.com/recipes/bread/sweet-bread/freezer-white-bread.html?p=1
- 3. so good.
EASY MAKE-AHEAD CLOVERLEAF DINNER ROLLS
Make the dough ahead of time and keep in your freezer, so you can have dinner rolls without the bother of making fresh dough every time, and you can bake however many you like, not be trapped in a recipe much too large for your needs.
Provided by PalatablePastime
Categories Yeast Breads
Time 3h32m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Cook's Note: I almost forgot to tell you-I used White Lily flour in this, which is a soft wheat flour. I like it for the delicate texture it adds. You may wonder why I mention it, but not all flours are created equal. Even among brands, there are differences, and it stems from the type of flour they use, which makes the protein count vary. Really high protein flours (often called bread flours) absorb a lot of water, and lower protein flours (cake flour is probably the lowest) absorb less. Each brand will use a different blend, and the one I used absorbs less on the whole, but is known, especially in the Southern US, for its excellence especially for making tender flaky biscuits. So this is why it may sometimes seem the water you add doesn't work right, on occasion. So in making dinner rolls, just as in bread, you start with an amount of water in the bowl, and you want to add flour, about a half cup at a time, until it comes together and forms the dough ball, coming away from the sides of the bowl. It shouldn't be as runny as cake batter or add more flour. It shouldn't be dry and crumbly or cracked, or you have added too much flour and need to add a little water and work it in until you get the dough ball. This is why you should never just dump all the flour in at once. I know most bread makers already know this, but there is always someone just finding out, and I got your back here.
- In your stand mixer, place warm water to heat the bowl.
- When the temperature of the water reaches 110F, drain off all but one cup.
- Sprinkle yeast over the water and let it soften.
- Add room temperature melted butter, sugar, room temperature eggs, and salt.
- Add dough hook and run mixer on low, adding flour 1/2 cup at a time until dough comes together, adjusting flour amount if necessary, then run mixer until dough is fairly smooth.
- Turn dough out into an oiled bowl, cover with plastic wrap, and refrigerate for 2 hours.
- Turn dough out onto a lightly floured surface. Divide dough in half, then each half into 4 pieces, then each piece into thirds. Roll each piece into a log and cut into three more pieces, and roll in between lightly oiled hands into smooth balls.
- Place dough balls on waxed paper on a baking sheet and freeze until firm, about an hour or so. Place balls in a freezer bag, and keep frozen until needed.
- To prepare, grease a muffin tin and place three balls into each cup. Cover loosely with plastic wrap and let sit in a warm, draft-free place for several hours or until doubled in size.
- Bake at 375F for 12-15 minutes, or until golden brown.
Nutrition Facts : Calories 167.1, Fat 4.8, SaturatedFat 2.7, Cholesterol 33.4, Sodium 107.8, Carbohydrate 26.6, Fiber 1.1, Sugar 4.3, Protein 4.3
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- If "cheating," start by making the yeast mixture, combining the yeast and warm milk. Let it stand for 5-10 minutes, until the mixture is bubbly or foamy. Reduce the milk in the recipe to ½ cup.
- In a microwave-proof measuring cup or bowl, heat ¾ cup milk (reduce to ½ cup milk if you are "cheating") and 2 tablespoons butter for 35 seconds in your microwave. Set aside--the butter will continue to melt.
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- Heat milk in the microwave (about 40 seconds) or on the stovetop until it reaches a temperature of 105 to 110 degrees. Whisk in the yeast and sugar and let stand for 5 minutes.
- Combine 5 cups of the flour and the salt in the bowl of a stand mixer fitted with the dough hook.
- Cut the butter into about 8 pieces. With the mixer on low speed, add the butter gradually until it is mixed with the flour.
- Whisk the eggs into the milk and yeast mixture. Add the milk mixture to the flour mixture and mix on low, scraping down the sides of the bowl, until the dough begins to come together. With the mixer still on low, gradually add as much remaining flour as necessary until a cohesive dough forms. You may not use all the flour.
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- Cook's Note: I almost forgot to tell you-I used White Lily flour in this, which is a soft wheat flour. I like it for the delicate texture it adds.
- Add dough hook and run mixer on low, adding flour 1/2 cup at a time until dough comes together, adjusting flour amount if necessary, then run mixer until dough is fairly smooth.
- Turn dough out onto a lightly floured surface. Divide dough in half, then each half into 4 pieces, then each piece into thirds. Roll each piece into a log and cut into three more pieces, and roll in between lightly oiled hands into smooth balls.
- Place dough balls on waxed paper on a baking sheet and freeze until firm, about an hour or so. Place balls in a freezer bag, and keep frozen until needed.
- To prepare, grease a muffin tin and place three balls into each cup. Cover loosely with plastic wrap and let sit in a warm, draft-free place for several hours or until doubled in size.
- Bake at 375F for 12-15 minutes, or until golden brown. Tips & Variations. No special items needed. Tags : Breads Dinner rolls or other breads. Related.
EASY MAKE-AHEAD CLOVERLEAF DINNER ROLLS - FOODGASM RECIPES
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Estimated Reading Time 2 mins
- In your stand mixer, place warm water to heat the bowl. When the temperature of the water reaches 110F, drain off all but one cup. Sprinkle yeast over the water and let it soften.
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- Place dough balls on waxed paper on a baking sheet and freeze until firm, about an hour or so. Place balls in a freezer bag, and keep frozen until needed.
- To prepare, grease a muffin tin and place three balls into each cup. Cover loosely with plastic wrap and let sit in a warm, draft-free place for several hours or until doubled in size.
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