Herb Cloverleaf Rolls Recipes
HERB CLOVERLEAF ROLLS
Packed with savory herbs and spices, these fluffy Herb Cloverleaf Rolls make a flavorful side for any hearty meal. They pair so well with Italian dishes and make a great addition to any Thanksgiving spread.
Provided by Jennifer McHenry
Categories yeast breads
Time 2h20m
Number Of Ingredients 14
Steps:
- Dissolve the yeast and sugar in the warm water. Let stand for 5 minutes, then stir in the milk and evaporated milk.
- Add 3 cups of the flour, melted butter, salt, rosemary, thyme, oregano, and pepper, and stir until blended.
- Place the dough on a lightly floured surface. Knead until smooth and elastic. (This should take about 10 minutes.) Add more flour, about a tablespoon at a time, until the dough doesn't stick to your hands.
- Place the dough in a large bowl coated with cooking spray, and turn the dough so it's coated with the cooking spray. Cover and let rise in a warm place (about 85°F) for 1 hour or until doubled in size.
- Punch down the dough, cover, and let rest for 10 minutes.
- Coat 18 cups of standard muffin pans with cooking spray.
- Divide the dough into 18 equal portions.*
- Using one portion of the dough at a time, divide each portion into 3 pieces and shape each piece into a ball. (Cover the remaining dough to keep it from drying out.) Place the 3 dough balls into each muffin cup. Repeat with the remaining dough.
- Cover the pans and let the dough rise in a warm place for 30 minutes or until doubled in size.
- Preheat oven to 350°F.
- Combine the water and egg white. Brush over the tops of the dough.
- Bake for 20 minutes, or until browned.
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PARMESAN-HERB CLOVERLEAF ROLLS RECIPE - GRACE PARISI
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5/5 Category DinnerAuthor Grace ParisiCalories 3450 per serving
- In a medium saucepan, heat the milk with 3 tablespoons of the butter and the sugar just until the butter melts. Transfer to a large bowl and let cool slightly. Stir in the yeast and let stand until dissolved, about 5 minutes. Add the 4 cups of flour and the salt and stir until a soft sticky dough forms.
- Turn the dough out onto a lightly floured surface and knead until silky, about 4 minutes. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm spot until doubled in bulk, about 1 hour.
- In a small shallow bowl, mix the cheese with the parsley, thyme and rosemary. Melt the remaining 8 tablespoons of butter in a small saucepan.
- Lightly butter 18 of the cups in 2 or more nonstick muffin pans. Punch down the dough and divide it into 3 equal pieces. Working with 1 piece of dough at a time and keeping the rest covered, roll the piece of dough into a 1-inch-thick rope, then 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. Cover the muffin pans with plastic wrap and refrigerate overnight.
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