Buttery Cloverleaf Rolls
These pull-apart rolls are sweet and buttery, an ideal accompaniment to a holiday meal.
Servings: 2 dozen rolls
Ingredients
- 1 c. warm milk (105º to 110º)
- 5 T. granulated sugar
- 1 T. active dry yeast
- 1/2 c. butter softened
- 1 lg. egg
- 3/4 tsp. salt
- 3 1/2 c. all-purpose flour
- 2 T. heavy whipping cream
- 1/4 c. butter melted
- sea salt for sprinkling
Instructions
- In a medium bowl or glass measuring cup, combine milk, sugar, and yeast. Let stand for 5 to 10 minutes or until the mixture is foamy.
- In the bowl of a stand mixer fitted with the dough hook attachment, combine softened butter, egg, and salt. Add yeast mixture, beating at low speed until smooth. Gradually add flour, beating at medium speed until a smooth and elastic dough forms (dough will be slightly sticky).
- Spray a large bowl with nonstick cooking spray. Form the dough into a ball, and place it in a greased bowl, turning to grease the top. Cover, and let stand in a warm place (85º), free from drafts, for 1 hour or until doubled in size.
- Spray two (12-cup) muffin tins with nonstick cooking spray. Divide the dough into 24 equal portions. Divide each portion into 3 pieces, and roll each piece into a ball. Place 3 dough balls in each muffin cup. Brush evenly with cream. Cover, and let stand in a warm place free from drafts for 35 to 45 minutes or until doubled in size.
- Preheat oven to 350 degrees. Bake for 15 to 20 minutes or until golden brown. Brush with melted butter and sprinkle with sea salt. Carefully, remove the rolls from the pans and allow them to cool a bit before serving.
Speak Your Mind