Kittencal's Cloverleaf Rolls

10
Ingredients

90m
Prep Time

25m
Cook Time

1h 55m
Ready In

Recipe: #7729

September 07, 2011

Categories: Breads, Thanksgiving, Oven Bake

recipe by:
KittenCal

"You will love working with this dough, use only jumbo muffin tins, this will also work well by placing 3 balls into a greased mini loaf pan in place of the jumbo muffin tins"

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (94.6 g)
Calories 268.3
Total Fat - 9 g
Saturated Fat - 2.1 g
Cholesterol - 20.4 mg
Sodium - 110.4 mg
Total Carbohydrate - 40.8 g
Dietary Fiber - 2.2 g
Sugars - 0.4 g
Protein - 5.4 g
Calcium - 18.5 mg
Iron - 0.4 mg
Vitamin C - 1.1 mg
Thiamin - 0.2 mg

Step 1

Grease 12 jumbo muffin tins.

Step 2

In a cup or bowl proof the yeast with 1 teaspoon sugar in warm water until foamy (about 10 minutes, if the yeast is not foamy discard and start again).

Step 3

In the stainless steel mixer bowl combine 3 cups flour, 4 tablespoons sugar, melted butter, warm milk, egg and salt, then add in the yeast mixture

Step 4

With a kneader blade fitted on a heavy-duty mixer start kneading adding in more flour or water if needed to create a soft semi-sticky smooth dough (do not add in too much flour or the baked buns will have a heavy texture (IMPORTANT! stop the kneading after about 5-7 minutes and allow the dough to rest for 15 minutes, then finish the kneading process).

Step 5

Remove from the bowl and let rest on the counter covered with a clean tea towel for 10 minutes.

Step 6

After 10 minutes shape into a ball (the dough will come together nicely).

Step 7

Coat a glass or stainless steel bowl with oil, then place the dough in and turn to coat.

Step 8

Cover and allow to rise until doubled (because of the addition of egg the dough will take longer to rise, rising time may take about 1-1/2 hours).

Step 9

Punch down the dough, then remove from bowl then place the dough on the counter.

Step 10

Slice the dough evenly in half lengthwise down the middle, then shape each piece of dough into a chunky long rope using hands.

Step 11

Slice each rope into 18 even pieces (don’t worry if each piece of dough is not the exact same size).

Step 12

Shape into about 1-1/2-inch balls or a little more, then place 3 balls into each muffin tin.

Step 13

Repeat with remaining “rope”

Step 14

Cover the tins with a clean dry tea towel and allow to rise warm place for 30-40 minutes (rising time will depend on the temperature of your kitchen).