Buttery cloverleaf rolls look like their namesake. They are light, fluffy, buttery, and slightly sweet pull-apart rolls.
We are expecting snow in the hills soon. Every clear day is like a blessing. The Sun benevolent is crisp, and warm and soothing. Last weekend, we went to a village in the foothills. The sprawling fields draped in green against the backdrop of the hills was a mesmeric sight. Sunlight streaming through the trees in the forest looked splendid.
We spotted many birds. Grey Bushchat kept flitting in the lower branches of the bushes.
Siberian Stonechat looked beautiful in the fields.
Far away in the fields, a long-tailed Shrike was perched atop a dry branch.
Back home we had cloverleaf rolls with a soup for dinner.
It was fun to shape the rolls.
Three balls of dough were placed seam side down in each cup of the muffin pan.
Cloverleaf rolls are soft, buttery and slightly sweet. We enjoyed them warm with butter honey glaze. We had the remaining rolls with soup.
- 3 ½ cups all-purpose flour
- 1 cup whole wheat flour
- 1 ½ teaspoon salt (rock salt. Use less if using sea salt)
- 10 tablespoons butter (melted)
- 1 cup warm milk (plus more if the dough feels hard)
- 2 tablespoons sugar
- 2 ¼ teaspoons instant dry yeast
To brush the rolls
- 1 tablespoons butter
- 1 tablespoon honey
- In a large bowl, whisk together first four ingredients.
- Add sugar to warm milk. Stir to dissolve. Add yeast stir and let sit for 10 minutes.
- Add milk mixture to the dry ingredients.
- Stir and when you get a shaggy dough, transfer to a counter and knead for 6- 8 minutes. Add more milk if the dough feels hard or dry. Knead to get a smooth but a little sticky dough.
- Transfer to an oiled bowl. Turn around once so that it is evenly coated with oil all around. Cover and keep and for 1 hour or more or until double.
- In the meantime, grease one 12 cup muffin pan.
- Punch the risen dough. Divide into 3 equal pieces. Further, divide each piece of dough into 12 equal smaller pieces.
- Roll out each piece into a ball and place three dough balls, seam side down in one cavity.
- Cover and keep the muffin pan in a warm place for 30 minutes to 1 hour or until the rolls have doubled.
- Bake in a preheated oven at 180 degrees. Bake for 10 minutes and rotate the pan 180 degree so that all the rolls are browned evenly. Bake for another 10 minutes.
- Remove from the oven after 5 minutes.
- Mix melted butter and honey and brush over the warm rolls.
- Enjoy warm.
Linking to #BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].
This month, the Bread Bakers are making Good Luck Breads, a theme chosen by Felice from All That's Left Are The Crumbs.
And don’t forget to check out all the amazing breads baked by our talented bakers ~
- Buttermilk Cornbread from Cindy's Recipes and Writings
- Cloverleaf Rolls from Sneha's Recipe
- Coriander Garlic Four Leaf Clover Bread from Sara's Tasty Buds
- Four Leaf Clover Good Luck Rolls from Cook With Renu
- Golden Pineapple Buns from Food Lust People Love
- Grosse Neujahrs-Brezel from All that's Left Are The Crumbs
- Honey Butter Cloverleaf Rolls from Ambrosia
- Irish Barmbrack from Gayathri's Cook Spot
- Jewish Challah from Veenas vegnation
- Kings Day Cake from A Day in the Life on the Farm
- Lucky Horseshoe Shaped Stuffed Bread from The Mad Scientists Kitchen
- Steamed Piglet Buns from Karen's Kitchen Stories
- Vasilopita from Anybodycanbake