Cloverleaf Dinner Rolls

Course: Bread

Cuisine: American

Prep Time: 15

Cook Time: 15

Proofing: 2 10

Total Time: 2 40

Servings:

Calories: 366kcal

Author: Kris Longwell

These rolls are light and fluffy and so delicious. They are easy to prepare and so much better than the store-bought variety.

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Equipment

1 12-cup muffin pan or 18-cup (just make smaller rolls)

Ingredients

3 tablespoon water warm, 105 to 115°F
2¼ teaspoon active dry yeast 1 package, or Instant Rise
3 tablespoon sugar divided
8 tablespoon butter divided
1 cup whole milk warm, 105 to 115°F
1½ teaspoon Kosher salt
2 cups bread flour
1½ cups all-purpose flour
1 large egg lightly beaten with 2 tablespoon water
1 tablespoon sesame seeds preferably toasted
1 tablespoon poppy seeds
1 teaspoon coarse sea salt

Instructions

Melt 6 tablespoon butter and let cool slightly.
8 tablespoon butter
In the bowl of a stand mixer, add the warm water, yeast, and 1 tablespoon sugar. Stir to combine. Let rest for 7 to 10 minutes, until the yeast is foamy. If the yeast doesn't get foamy, discard it and start again.
3 tablespoon water, 2¼ teaspoon active dry yeast, 3 tablespoon sugar
With the paddle attachment, mix together the yeast mixture with the melted butter, warmed milk, 2 tablespoon sugar, 1½ teaspoon salt, and the bread flour. Mix until combined.
1 cup whole milk, 1½ teaspoon Kosher salt, 2 cups bread flour
Change the paddle attachment to the dough hook and turn to medium-low, or the "2" setting. Gradually add in the all-purpose flour. Continue mixing for about 10 minutes until the dough has become elastic and not sticky to the touch.
1½ cups all-purpose flour
Remove the dough from the bowl and hook and use your hands to form it into a smooth ball. Grease the inside of a large bowl and place the dough in it, turning it over a couple of times to coat it with oil. Cover tightly with plastic wrap and place the bowl in a warm, non-drafty area for 60 to 90 minutes, until doubled in size.
Turn the dough out onto a lightly floured surface and divide it into three equal parts.
Spray the muffin pan liberally with cooking spray. Pinch off 1 piece of dough and form it into a small ball (it will be about 1 tablespoon of dough). Place it in one of the cups of the muffin pan and repeat with two more small dough balls. Continue with the remaining dough. Lightly oil (or spray) one side of a piece of plastic wrap big enough to cover the muffin pan. Gently lay the oiled side of the wrap over the pan/dough and return it to the warm, non-drafty area for another 30 to 40 minutes, or until the rolls have almost doubled in size again.
Preheat oven to 400°F.
Mix the egg with 2 tablespoon water in a small bowl. Remove the plastic from the rolls and brush the egg wash all over the tops of the rolls. Sprinkle evenly with sesame seeds and poppy seeds.
1 large egg, 1 tablespoon poppy seeds, 1 tablespoon sesame seeds
Bake for 15 to 17 minutes, until lightly golden on top, turning the pan around halfway through baking.
Meanwhile, melt the 2 remaining tablespoon of butter. Remove the rolls from the oven and brush the tops with the melted butter. Sprinkle coarse sea salt over the top, if desired. Remove from the pan and serve.
1 teaspoon coarse sea salt

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

If you don't have bread flour, you can use all all-purpose flour. Bread flour will make the rolls a little fluffier, but using only all-purpose flour will still yield delicious rolls.

Remember, if the yeast doesn't get foamy, discard it and start again. Make sure the water and milk are in the range of 105 to 115°F. Warm, but not scalding, and definitely not cool.

If you want to start these the night before baking, you can allow the first proof (rise) to happen in your refrigerator. Allow at least 12 hours for the rise to happen. Finish the recipe as written about 1 to 2 hours before serving.

You can also prepare the rolls a day in advance and then cover them tightly in foil and heat them up the following day in a 350°F oven for 20 minutes.

The rolls will keep covered for about 4 days. In the fridge for up to 1 week. And they can be frozen for 2 months.

Nutrition