Cloverleaf Dinner Rolls Recipe

Name: Cloverleaf Dinner Rolls Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 165 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 3 Tbsp warm water ((115˚F)); 2 1/4 tsp active dry yeast ((1 packet yeast)); 1 cup low-fat milk (warm (105-110˚F)); 5 Tbsp unsalted butter (melted or very soft, plus more for the pan); 3 Tbsp granulated sugar; 1 large egg (room temperature); 1 tsp fine sea salt; 3 1/2 cups bread flour (divided (add an extra 1/4 cup if needed)); 3 Tbsp unsalted butter (divided, melted); 1 tsp kosher salt

Pillow-soft and buttery Cloverleaf Rolls made with milk dough which has an unbelievably soft and cloud-like texture. You’ll love the delicious layers when you pull the 3 'clover leaves' apart.

⏱️ 165 menit 🔪 Persiapan: 30 menit 🔥 Masak: 15 menit 📊 Sulit ⭐ 5.0 (130) 👁️ 3 dilihat

👨‍🍳 Mulai Masak

Foto: Natasha's Kitchen

Bahan-bahan

12 porsi

3 Tbsp warm water ((115˚F))
2 1/4 tsp active dry yeast ((1 packet yeast))
1 cup low-fat milk (warm (105-110˚F))
5 Tbsp unsalted butter (melted or very soft, plus more for the pan)
3 Tbsp granulated sugar
1 large egg (room temperature)
1 tsp fine sea salt
3 1/2 cups bread flour (divided (add an extra 1/4 cup if needed))
3 Tbsp unsalted butter (divided, melted)
1 tsp kosher salt

Langkah-langkah

In the bowl of a stand mixer, add 3 Tbsp very warm water (115˚F). Sprinkle the top with 1 packet of yeast, whisk to combine, and let rest uncovered for 7 minutes until foamy on top.
Add warm milk, melted butter, sugar, egg, and salt. Whisk until blended, then gradually whisk in 2 cups of flour then switch to the dough hook attachment and add the remaining 1 1/2 cups of flour in thirds, letting it incorporate with each addition. Add more flour a little bit at a time until the dough feels moist to the touch, but it shouldn’t stick to clean/dry fingertips.
Knead 10 minutes on speed 2 of a stand mixer, or knead by hand. The dough should pull away from the sides of the bowl as it kneads and will be smooth and elastic.
Transfer dough to a large oiled bowl, turning the dough to coat in oil. Cover the bowl with plastic wrap and let rise in a warm place (90-100˚F) for 1 to 1 1/2 hours or until doubled in volume.
Transfer dough to a smooth, clean work surface. You should not need any additional flour at this point. Divide the dough into 12 even pieces then divide each piece of dough into 3 small pieces. Cup your hand over each of the small pieces and roll over work surface to form a ball. Butter a 12-count muffin pan and place 3 little balls of dough into each muffin cup.
Oil a sheet of plastic wrap and place the oiled side loosely over the rolls. Let rest in a warm place for 30-45 minutes until visibly puffed. Meanwhile, preheat the oven to 425˚F with a rack in the center.
Once rolls have risen, brush the tops with 2 Tbsp melted butter and bake in a preheated oven at 425˚F for 13-15 minutes or until golden brown. As soon as they are out of the oven, brush with more melted butter and sprinkle with kosher salt. Transfer to a wire rack to cool for 15 minutes and serve warm.