Cloverleaf Rolls

Name: Cloverleaf Rolls
Yield: Makes 12 rolls
Ingredients: 3/4 cup, skim milk, heated to 110 degrees; 2 tablespoons, sugar; 2 1/4 teaspoons, instant or rapid-rise yeast; 1 , large egg plus 1 egg yolk, room temperature; 3 1/2 cups (17½ ounces; 496 grams), all-purpose flour; 2 teaspoons, salt; 10 tablespoons (1 1/4 sticks), unsalted butter, cut into 10 pieces and softened, plus 2 tablespoons melted unsalted butter

21 comments

Appears in Cook's Country October/November 2010

Desserts or Baked Goods

Rich doughs gave us delicious, buttery rolls, while lean doughs turned out tall, handsome ones. We were after both looks and flavor.

SERVESMakes 12 rolls

TIME2 hours, plus 1 hour rising

WHY THIS RECIPE WORKS

Baking the rolls in muffin tins developed perfect browning and added a little crunch to contrast the fluffy interior of our Cloverleaf Rolls. We found that richer doughs had great flavor but struggled to rise nicely over the muffin tins. To...

This is a members' feature.