HONEY CLOVERLEAF ROLLS
"Honeybees like to build their hives near fields of thyme," explains Eleanor Davis of Pittsburgh, Pennsylvania. "These lovely rolls include both honey and thyme."
Provided by Taste of Home
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, dissolve yeast in water. Stir in honey; let stand for 5 minutes. Add the potatoes, buttermilk, butter, thyme and salt. Add the egg, whole wheat flour and 1 cup of all-purpose flour; beat on medium speed to form a soft dough. Stir in enough remaining all-purpose flour to from a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Divide into three portions; divide each into 18 pieces. Shape each into a ball; place three balls each in greased muffin cups. Cover and let rise until doubled, about 25 minutes. , For the glaze, combine egg and milk; brush over rolls. Bake at 400° for 15-18 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 125 calories, Fat 4g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 188mg sodium, Carbohydrate 20g carbohydrate, Fiber 1g fiber), Protein 4g protein.
GRANDMA'S CLOVER LEAF ROLLS
My Grandma's yeast rolls were always requested at family get-togethers. They're delicious and I cherish the memories I have of baking them with her.
Provided by brownie421
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h40m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 198.1 calories, Carbohydrate 31.9 g, Cholesterol 17.1 mg, Fat 5.5 g, Fiber 1.1 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 209.1 mg, Sugar 5.2 g
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.
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
CLOVERLEAF HONEY-WHEAT ROLLS
These are delicious with just a hint of sweetness. Bake these rolls up to a day ahead; store at room temperature in a zip-top plastic bag, or freeze them for later. Wrap the rolls in foil and reheat at 350 degrees for 10 minutes or until warm.
Provided by greysangel
Categories Yeast Breads
Time 2h20m
Yield 12 rolls
Number Of Ingredients 10
Steps:
- Dissolve yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 1 1/2 cups bread flour, whole wheat flour, honey, butter, and salt to yeast mixture; stir until well blended. Add 1/4 cup bread flour; stir until a soft dough forms.
- Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
- Preheat oven to 425 degrees.
- Coat 12 muffin cups with cooking spray. Divide dough into 12 equal portions. Working with 1 portion at a time, divide each portion into 3 pieces; shape each piece into a ball (cover remaining dough to prevent it from drying). Place 3 balls in each muffin cup. Cover and let rise 25 minutes or until doubled in size.
- Uncover dough. Combine 1 tablespoon water and egg; brush over rolls. Bake at 425 degrees for 12 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 155.2, Fat 3.2, SaturatedFat 1.7, Cholesterol 24, Sodium 218.6, Carbohydrate 27.8, Fiber 1.9, Sugar 4.4, Protein 4.4
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HONEY CLOVERLEAF ROLLS RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Total Time 1 hr 12 minsServings 12Calories 175 per serving
- In a small pan over low heat, warm milk, butter and honey until butter has melted and an instant-read thermometer reads 110ºF. In a large bowl, whisk together whole-wheat flour, 1 cup bread flour, yeast and salt. Stir in milk mixture. Beat with a wooden spoon until a soft dough forms, adding more bread flour as needed. Dough will be sticky. Turn out onto a floured surface and knead until smooth and elastic, about 10 minutes, adding additional bread flour as necessary to keep dough from sticking. Cover dough with a cloth and let rise for 15 minutes.
- Mist a 12-cup muffin tin with cooking spray. Divide dough into 12 pieces. Working with 1 piece at a time and keeping others covered with the cloth, divide into 3 even pieces. Roll each piece into a ball and put into a muffin cup side by side to make 1 cloverleaf roll. Repeat with remaining dough. Cover with a cloth and let rise for 15 minutes.
- Preheat oven to 425ºF. Brush dough with egg mixture and sprinkle with seeds, if desired. Bake until golden brown, 10 to 12 minutes. Remove from pan and serve.
CLOVERLEAF HONEY-WHEAT ROLLS RECIPE | MYRECIPES
From myrecipes.com
5/5 (11)Calories 152 per servingServings 12
- Dissolve yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 1 1/2 cups bread flour, whole wheat flour, honey, butter, and salt to yeast mixture; stir until well blended. Add 1/4 cup bread flour; stir until a soft dough forms.
- Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
HONEY BUTTER CLOVERLEAF ROLLS - RASA MALAYSIA
From rasamalaysia.com
5/5 (4)Total Time 2 hrsCategory Baking RecipesCalories 263 per serving
- Whisk together the milk, sugar and yeast in a small bowl or liquid measuring cup, then whisk in the egg and egg yolk to combine.
- In a stand mixer using a dough hook, mix the flour and salt briefly until combined. With the mixer on low speed, add the milk mixture in a steady stream and knead until a dough begins to form, about 1 minute. Increase the speed to medium and add the softened butter, one piece at a time, until incorporated. Continue to knead the dough until it is smooth and comes away from the sides of the bowl, about 10 minutes. (Alternatively, you can mix and knead by hand if you do not have a stand mixer with a dough hook.)
- Turn the dough out onto a lightly floured surface and knead briefly to form a smooth ball. The dough might appear slightly sticky, but resist adding more flour while you are kneading. Transfer the dough to an oiled bowl and turn it so that the ball of dough is evenly coated in oil. Cover with plastic wrap and place in a warm, draft-free area until it has doubled in size, about 45 minutes.
- Brush a 12-cup muffin tin with 1 tablespoon of the melted butter. Punch down the dough on a lightly floured work surface. Divide the dough into 36 equal pieces. (The easiest way to do this is by weighing them out on a kitchen scale, but you could also divide the dough into thirds, then roll each one out into an 18-inch rope and then cut each rope into 12 equal pieces). On a clean surface, roll each piece into a smooth ball. Place 3 balls, seam side down, in each muffin cup.
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