Fragrant Cloverleaf Rolls

Add a little flavor to regular dinner rolls with a simple herb butter. Testers loved the subtly-flavored fines herbes butter variation.

Fragrant Cloverleaf Rolls

difficulty

Intermediate

Yield

1-1/2 dozen rolls

Prep Time

1:00

Bake Time

15 to 20 minutes

Chill Times

2 to 24 hours

Rise Time

30 to 45 minutes

difficulty

Intermediate

Yield

1-1/2 dozen rolls

Prep Time

1:00

Bake Time

15 to 20 minutes

Chill Times

2 to 24 hours

Rise Time

30 to 45 minutes

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

  1. 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.
  2. 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.
  3. 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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Fragrant Cloverleaf Rolls

  • Difficulty: Intermediate
  • Yield: 1-1/2 dozen rolls
  • Prep Time: 1:00
  • Bake Time: 15 to 20 minutes
  • Chill Time: 2 to 24 hours
  • Rise Time: 30 to 45 minutes

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.