Clover Rolls

For as long as I can remember, my mom has always made clover rolls for Thanksgiving. It seems like a tradition at this point. They’re pretty much expected, along with apple pie and some sort of pumpkin dish. Now, obviously it isn’t anywhere near Thanksgiving but clover rolls are great for any dinner, holiday or not.

I went on a search for a clover roll recipe to try ages ago and just yesterday got around to making them. Sometimes that’s just how it goes. This is a very quick and easy recipe that gives great results. Not hard at all and not too soft, just right. The three parts pull apart extremely easy when warm. This recipe is definitely a keeper, and a must try if you’re looking for a quick and tasty dinner roll to try.

Especially after they have cooled down or you are eating on the second day, etc… I urge you to microwave for 20-30 seconds and generously slather the inside of each third with butter. Heaven.

Yield: Yields roughly 15 rolls.

Clover Rolls

Ingredients:

1 pkg active dry yeast
1 tbsp sugar
1 1/3C milk, warm (105-115 degrees)
3 - 3 1/2C flour, all purpose
3 tbsp olive oil
1 tsp salt
2 tbsp butter, melted
course salt for sprinkling

Directions:

In the bowl of a stand mixer, add yeast, sugar and warm milk. Stir to dissolve sugar. Add 1 cup flour, olive oil and salt. Mix until smooth. Continue adding 1 cup of flour at a time, mixing well. If dough is still sticky after 3 cups, add an additional 1/2 cup flour. Continue mixing until dough pulls away from the sides of the bowl. If still sticky, add a spoonful at a time until dough is pulling away from the bowl and no longer sticky. Gently shape into a ball, return to bowl. Cover with plasticĀ and let rise in a warm location for 45-60 minutes.

Preheat oven to 400 degrees. Prepare 12 cup muffin pan with your favorite method - Pam, olive oil, etc. Set aside.

When dough has roughly doubled in size, punch down and fold over a few times. Begin pulling off small chunks, aproximately 1 inch around. Gently roll and place in one muffin cup. Continue process filling each cup with 3 balls of dough. Generously brush all exposed dough with melted butter and sprinkle with course salt.

Bake for 12-15 minutes or until the tops are just turning golden. Immediately transfer to a cooling rack or basket. Serve warm.

Recipe source: Simple Daily Recipes