Fragrant Cloverleaf Rolls

Fragrant Cloverleaf Rolls

Print Recipe

Yield

1-1/2 dozen rolls 1-1/2 dozen rolls

Difficulty

Intermediate Intermediate

Prep Time

1:00 1:00

Bake Time

15 to 20 minutes 15 to 20 minutes

Chill Time

2 to 24 hours 2 to 24 hours

Rise Time

30 to 45 minutes 30 to 45 minutes

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Ingredients

Dough
4 to 4-1/2 cups all-purpose flour
1/4 cup sugar
2 (4-1/2 tsp.) envelopes Fleischmann's^® Active Dry Yeast
1-1/2 teaspoons salt
3/4 cup milk
1/2 cup water
1/3 cup butter OR margarine, cut up
1 egg
Shortening
Herb Butter
1/4 cup butter OR margarine, melted
2 teaspoons Italian herb seasoning
OR 2 teaspoons fines herbes
1/4 teaspoon onion powder

Directions

Combine 1-1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until warm (100o to 110^°F). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Grease top; cover tightly and refrigerate 2 to 24 hours.
Remove dough from refrigerator; punch down. Turn dough out onto lightly floured surface. Divide dough into 18 equal pieces; divide each again into 3 pieces. Roll into smooth balls. Place three balls in each section of 18 greased muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Combine herb butter ingredients in small bowl; brush on rolls. Bake at 375^°F for 15 to 20 minutes or until done. Remove from pans; cool on wire racks.

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