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Cloverleaf Rolls recipe

Cloverleaf rolls are a festive additionto any meal. A bit of sugar blends with zesty buttermilk to createa rich, moist interior.

Recipe: Cloverleaf Rolls

1 (1/4-ounce) package active dry yeastor 2 1/2 teaspoons active dry yeast
1/4 cup warm water
2 1/4 cups all-purpose or bread flour
1/4 teaspoon baking soda
1/2 cup lukewarm buttermilk
2 tablespoons granulated sugar
1/4 cup vegetable oil
1/2 teaspoon salt
2 tablespoons butter, melted

  • Dissolve yeast in warm water (105°to 115°F / 40°C to 45°C) in a measuring cup or smallbowl; set aside (it will become foamy). Sift together flour andbaking soda in a large bowl; set aside.
  • Combine buttermilk (90° to 105°F/ 35°C to 40°C), sugar, oil and salt in a medium bowl.Add dissolved yeast mixture; stir to blend. Add flour mixture;mix well. Let stand for 10 minutes.
  • Grease a 12-cup muffin tin; divide doughinto 36 small portions, forming into balls; place three ballsin each muffin cup. Brush with melted butter. Let stand for 30minutes.
  • Bake at 425°F (220°C) for 10 to12 minutes.

    Makes 12 rolls.

    Note: Use an inexpensive instant-read pocketthermometer for checking temperatures. Sold in cookware shopsthese thermometers take guesswork out of cooking and baking.

    How to Make Clover Leaf Rolls – Behind the Recipe

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  • Comments

    1 Comment


    Given my unusual and slightly neurotic obsession with bread, I usually offer to bake the rolls for holiday dinners. I tend to bounce around between recipes, sometimes using my sweet dinner roll recipe , other times using my white bread recipe for cloverleaf rolls on the fly, or maybe trying a new recipe I ve recently come across. I m a big fan of the cloverleaf roll for one primary reason you can easily pull it apart into three pieces and butter each piece. The more roll surface area covered in butter is always better in my book! You mention the part about the rolls crumbling when you butter them because they are too light . What changes need to be made in an already used recipie? More flour, less flour, less kneeding? Less rising?

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