Cloverleaf Dinner Rolls
Filed under
Breads
Recipe courtesy Emeril Lagasse, 2003. Makes 12. Serve warm with jam.
Ingredients
- 1 1/4 cup Milk
- 1/2 cup Butter, plus 2 teaspoons, divided
- 3 tbsp Milk, nonfat dry
- 3/4 cup Sugar, plus 1/2 teaspoon
- 1 tsp Salt
- 1 Active dry yeast, 1/4-ounce package
- 1/4 cup Water, warm (110 degrees F)
- 2 Egg, lightly beaten
- 4 1/2 cup Flour, all-purpose
- Strawberry jam, or blueberry or apricot, for serving
Directions
- In a small saucepan over medium heat cook the milk, 1/4 cup butter, dry milk, 3/4 cup sugar and salt, stirring, until the butter melts and the sugar dissolves, 2 to 3 minutes. Cool to lukewarm.
- In a large bowl dissolve the yeast and remaining 1/2 teaspoon sugar in the warm water. Stir in the eggs and let stand until foamy, about 10 minutes.
- Stir in the milk mixture, then the flour a cup at a time with a wooden spoon (switch to your hands if needed). The dough will be stiff and somewhat sticky.
- Grease a large bowl with 1 teaspoon butter, add the dough and turn to coat. Cover with waxed paper greased with the last teaspoon of butter and let double in a warm place, at least 2 hours.
- Melt the remaining 1/4 cup butter and let cool. Knead the dough on a lightly floured surface until smooth, 2 to 3 minutes.
- Roll 1/2 inch thick and cut into 36 equal pieces. Tuck the edges under to form smooth balls and set 3 side by side in each muffin cup. Brush with melted butter, cover and let double, about 1 hour.
- Preheat the oven to 350 degrees F and bake in the center until golden and puffed, 18 to 20 minutes.