NatashasKitchen.comCloverleaf Dinner Rolls Recipe
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Ingredients
Serves 12- 1 large egg (room temperature)
- 1 cup low-fat milk (warm (105-110˚F))
- 3 Tbsp warm water ((115˚F))
- 1 tsp fine sea salt
- 1 tsp kosher salt
- 2 1/4 tsp active dry yeast ((1 packet yeast))
- 3 1/2 cups bread flour (divided (add an extra 1/4 cup if needed))
- 3 Tbsp granulated sugar
- 3 Tbsp unsalted butter (divided, melted)
- 5 Tbsp unsalted butter (melted or very soft, plus more for the pan)
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Steps
- Step 1
In the bowl of a stand mixer, add 3 Tbsp very warm water (115˚F). Sprinkle the top with 1 packet of yeast, whisk to combine, and let rest uncovered for 7 minutes until foamy on top.
- Step 2
Add warm milk, melted butter, sugar, egg, and salt. Whisk until blended, then gradually whisk in 2 cups of flour then switch to the dough hook attachment and add the remaining 1 1/2 cups of flour in thirds, letting it incorporate with each addition. Add more flour a little bit at a time until the dough feels moist to the touch, but it shouldn’t stick to clean/dry fingertips.
- Step 3
Knead 10 minutes on speed 2 of a stand mixer, or knead by hand. The dough should pull away from the sides of the bowl as it kneads and will be smooth and elastic.
- Step 4
Transfer dough to a large oiled bowl, turning the dough to coat in oil. Cover the bowl with plastic wrap and let rise in a warm place (90-100˚F) for 1 to 1 1/2 hours or until doubled in volume.
- Step 5
Transfer dough to a smooth, clean work surface. You should not need any additional flour at this point. Divide the dough into 12 even pieces then divide each piece of dough into 3 small pieces. Cup your hand over each of the small pieces and roll over work surface to form a ball. Butter a 12-count muffin pan and place 3 little balls of dough into each muffin cup.
- Step 6
Oil a sheet of plastic wrap and place the oiled side loosely over the rolls. Let rest in a warm place for 30-45 minutes until visibly puffed. Meanwhile, preheat the oven to 425˚F with a rack in the center.
- Step 7
Once rolls have risen, brush the tops with 2 Tbsp melted butter and bake in a preheated oven at 425˚F for 13-15 minutes or until golden brown. As soon as they are out of the oven, brush with more melted butter and sprinkle with kosher salt. Transfer to a wire rack to cool for 15 minutes and serve warm.
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In the bowl of a stand mixer, add 3 Tbsp very warm water (115˚F). Sprinkle the top with 1 packet of yeast, whisk to combine, and let rest uncovered for 7 minutes until foamy on top.
Source: NatashasKitchen.com
