These fun clover shaped dinner rolls are made from scratch but are easier than they look! Once you’ve pulled them out of the oven, be sure to brush them with extra melted butter and salt. It makes all the difference!
Course bread, Side Dish
Cuisine American
Keyword bread, side dish
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Rise time 2 hourshours
Servings 12
Calories 168kcal
Author Irvin
Ingredients
Dough
1/2cupmilk115 g
1teaspoonwhite sugar
2 1/4teaspoonsactive dry yeast7 g or 1 package
4tablespoonsunsalted buttermelted
1large egg
1teaspoonkosher salt
2cupsall-purpose flour280 g
For pan
1tablespoonmelted butter
Before baking
2tablespoonunsalted buttermelted
After baking
2tablespoonsunsalted buttermelted
1teaspoonflaky or kosher saltlike Maldon or Diamond Crystal
Instructions
Warm the milk to about 105°F in a small saucepan on the stove (warm to the touch). Stir in the sugar, then the active dry yeast, making sure the yeast has dissolved. Set aside for 5 minutes to proof. The yeast won’t foam and bubble like it would with water after the 5 minutes, but the surface of the liquid should be slightly textured.
Whisk in the melted butter and egg into the yeasty milk.
Place the flour in the bowl of a stand mixer fitted with a dough hook. Pour the liquid into the bowl and turn the mixer on low speed. Continue to mix until the liquid is absorbed, and a rough dough has formed. Increase the speed to medium low speed and knead the dough until it is shiny, smooth, and elastic which should take about 7 to 10 minutes.
Grease a bowl with cooking oil. Then take the dough and pull the dough until there is a smooth ball that formed, then place it in the bowl, with the rough side of the ball facing down. Cover with plastic wrap and put in a warm place (like the oven with the light turned on) and let rise until double in size, about 1 to 2 hours.
Once doubled, brush butter inside the cups of a standard muffin pan.Divide the dough into 12 equal parts. Take one lump of dough and divide each it into 3 parts, rolling each part into a ball. Place the balls into one muffin pan. Repeat with the remaining dough.
Lightly spray some plastic wrap with cooking oil, then cover the muffin pan with it, letting the dough rise for another 45 minutes to 1 hour, or until it has doubled.
Preheat the oven to 375°F. If you are using the oven as a place to proof your dough, make sure to remove the pan from the oven before you preheat! Gently brush the top of the risen dough with melted butter. Then bake in the oven for 12 to 14 minutes, or until the rolls are golden brown on top.Finish the rolls by brushing them with more butter, then sprinkling salt on them before serving.