Description
Fluffy, buttery cloverleaf rolls made easy with a bread machine! Perfect for holidays like Thanksgiving & St. Patrick’s Day. Simple recipe + storage tips!
Ingredients
- DOUGH
- 1/2 cup warm milk or warm water
- 1 teaspoon salt
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. sugar
- 225 g* all-purpose flour or bread flour, plus more for work surface
- 1 tsp. bread machine yeast or instant yeast
- Melted butter
Instructions
- Prepare the Dough: Layer first 6 ingredients (1/2 cup milk through 1 teaspoon yeast) in your bread machine pan. Start the “dough” cycle. (I recommend proofing [letting your dough rise] in your bread machine. Be sure that you’re on the dough cycle so that it doesn’t proceed onto the baking cycle. Alternatively, you could prepare the dough in the bowl of a stand mixer, using the dough hook, and let rise at room temperature in a warm spot.)
- Shape the Rolls: Coat 8 cups of a 12-cup muffin tin with cooking spray, and set aside. Place dough on a lightly floured surface. Using floured hands, shape the dough into a small rectangle. Using a sharp knife or pizza cutter, divide the dough evenly into 24 equal pieces. Roll each portion into small balls. Place 3 dough balls in each prepared muffin cup.
- Final Rise: Cover loosely with a damp clean kitchen towel or plastic wrap. Let rise in a warm place free from drafts for a final rise, 30-45 minutes or until doubled in size. Meanwhile, preheat oven to 400°F.
- Bake: Brush butter mixture evenly over risen dough, reserving any leftover butter mixture to brush over baked rolls. Bake rolls in preheated oven until golden brown, about 20 minutes. Remove from oven, and brush with remaining butter.
Notes
I’ve provided the flour measurement by weight rather than cups to highlight the importance of accuracy in baking. Through multiple tests, I’ve found that 225 g of flour consistently yields the best results. However, I’ve received feedback from a couple of readers who found their dough too dry when using a cup measurement instead. After extensive testing, I determined that 225 g of flour equates to approximately 1 3/4 cups plus 1 tablespoon. If you opt for cup measurements, be sure to use the stir-and-spoon method to prevent adding too much flour.
- Prep Time: 2 1/2 hours
- Cook Time: 20 min
- Method: Baking
- Cuisine: a
Nutrition
- Serving Size: 1 roll
- Calories: 135
- Sugar: 2.5 g
- Sodium: 300 mg
- Fat: 2.5 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3.5 g
