Wednesday, December 2, 2015

Clovers A Plenty

I made these rolls for Thanksgiving meals; they were a hit (especially warmed and slathered with softened butter).

Clover Leaf Rolls
adapted from:

1/4 cup warm water (just used additional buttermilk)
2 T yeast
1 1/4 cups warm buttermilk
1/3 cup butter, softened
1/4 cup sugar
1 t salt
4 cups flour
2/3 cup butter, melted

Combine all ingredients (except the melted butter) in a large stand mixture.  Knead until all ingredients combine well and don't stick to the bowl (you may have to add additional milk or flour). Grease a large bowl, place dough in it, cover with plastic wrap.  Let rise until doubled (at least 45minutes.) Preheat oven to to 375.  Divide rolls (after rolling in melted butter) into 15 well greased muffin wells. Using clean scissors snip the dough 3 times to form 3 sections of dough in each cup.   Bake for 10minutes.  Reduce oven temperature to 350 and bake an additional 15-20minutes.
NOTE: Alternate method: roll dough thin and brush with the butter. Roll as you would cinnamon rolls and divide dough into each muffin well. Bake as above.

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