Cloverleaf Rolls

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from kristineskitchenblog.com

These cloverleaf rolls are soft and buttery with a fun pull-apart shape. Shaping the rolls is easy, then we bake them in a muffin pan till they're golden and brush the warm rolls with honey butter.

Prep Time35

Cook Time15

Rise Time1 30

Total Time2 20

Servings: rolls

Calories: 217kcal

Author: Kristine Rosenblatt

Ingredients

1 cup milk heated to 110-115° F, whole milk recommended
2 tablespoons granulated sugar
2 ¼ teaspoons instant yeast (1 packet)
1 large egg
3 ½ cups (420g) all-purpose flour
1 ¼ teaspoons salt
4 tablespoons unsalted butter at room temperature, cut into 4 pieces

Topping

1 ½ tablespoons unsalted butter melted
1 tablespoon honey

Instructions

In the bowl of a stand mixer (alternatively you can mix and knead the dough by hand), whisk together the warm milk, sugar, and yeast. Let stand 5 minutes. The mixture should start to foam and/or bubble. If nothing happens after 10 minutes, start over with new yeast.
1 cup milk, 2 tablespoons granulated sugar, 2 ¼ teaspoons instant yeast
Add the egg, flour, salt and 4 tablespoons butter to the bowl. Mix using the paddle attachment until combined. The dough should be only slightly sticky when you touch it with your finger; if it is very sticky, mix in more flour, 1 tablespoon at a time, until the dough is only slightly sticky.
1 large egg, 3 ½ cups (420g) all-purpose flour, 1 ¼ teaspoons salt, 4 tablespoons unsalted butter
Switch to the dough hook and knead the dough on low speed for 8 minutes. Then transfer the dough to a lightly oiled bowl and cover with a clean kitchen towel. Let it rise for about 1 hour, until doubled in size.
Grease a 12-cup muffin tin with butter or cooking spray. Transfer the dough onto a lightly floured work surface and knead it briefly to release any large air bubbles. Divide the dough into thirds. Roll each third into a 12-inch long rope. Then cut each rope into 12 equal pieces. (You will have 36 small pieces of dough).
Roll each piece of dough into a smooth ball. Place 3 balls, seam side down, in each muffin cup. Cover the muffin tin loosely with a kitchen towel and let rise for 20-30 minutes.
Meanwhile, preheat oven to 375° F. Bake the rolls for 15-17 minutes, until golden brown on top and cooked through, rotating the pan halfway through baking.
Mix together the melted butter and honey. Brush the honey butter over the rolls as soon as the come out of the oven. Let cool for 5 minutes, then serve.
1 ½ tablespoons unsalted butter, 1 tablespoon honey

Notes

To make ahead: The filled muffin tin can be refrigerated immediately after shaping the rolls, covered with plastic wrap, for 24 hours. Let the dough sit at room temperature for 30 minutes before baking.
To freeze: The baked rolls can be frozen in an airtight container for up to 2 months. You can thaw them on the counter for about 30 minutes, or let them thaw in the fridge overnight. To warm, wrap the rolls in foil and place in a 325° F oven for 5-10 minutes.

Nutrition

Nutrition information is only an estimate.