Buttery Cloverleaf Rolls
These pull-apart rolls are sweet and buttery, an ideal accompaniment to a holiday meal.
Servings: 2 dozen rolls
- 1 c. warm milk (105º to 110º)
- 5 T. 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
- In a medium bowl or glass measuring cup, combine milk, sugar, and yeast. Let stand for 5 to 10 minutes or until 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 dough into a ball, and place in greased bowl, turning to grease top. Cover, and let stand in a warm place (85º), free from drafts, for 1 hour or until doubled in size.
- Spray 2 (12-cup) muffin tins with nonstick cooking spray. Divide 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 (85°), 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. Remove from pans, and cool on wire racks. Makes 2 dozen