Herbed Cloverleaf Rolls Recipes

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.

HERB CLOVERLEAF ROLLS

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.

HERBED DINNER ROLLS

Steps:

• In a bread machine pan, place the water, butter, egg, sugar, salt, seasonings, flour and yeast in order suggested by manufacturer. Select dough setting(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is complete, turn dough onto a lightly floured surface. Divide dough into 16 portions; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 375° for 12-15 minutes or until golden brown. Brush with butter and sprinkle with coarse salt if desired. Remove from pans to wire racks.

HERBY BUTTER DINNER ROLLS

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.

HERBED CLOVERLEAF ROLLS

Steps:

• Combine mix with yeast packet from mix, 1 t. dill and 1 t. caraway. Stir in water, 2 T. butter and 1 egg. On floured surface knead dough until smooth. Let stand 5 minutes.
• Coat 8 muffin pan cups with cooking spray. Cut dough into 8 pieces; cut each piece into thirds. Shape each third into ball. Place three balls in each muffin cup. Cover with kitchen towel. Let rise in warm place 25 minutes.
• Meanwhile, in small bowl combine remaining butter, 1 t. dill and lemon zest; refrigerate until ready to serve.
• Preheat oven to 375 degrees. Lightly beat remaining egg with 1 t. water; brush over rolls. Sprinkle with remaining dill and caraway. Bake 15 minutes or until tops are golden. Serve with herbed butter.