Saturday, April 6, 2013

Fast Clover Rolls

These are a great addition to any weeknight meal. They take less than an hour to make, start to finish, and taste fantastic.  They can be fancy, too, so you can make them for any reason. Makes 24.

{What you need}
1/2 cup low-fat milk
1/4 cup sugar
2 teaspoons salt
3 tablespoons butter
3 packages (or 6 3/4 tsps.) of dry active yeast
1 1/2 cups warm water (105F – 115F)
5 – 6 cups all-purpose flour

Combine milk, sugar, and butter in a small sauce pan and heat on low until the butter is melted and sugar is dissolved, until lukewarm.  Dissolve the yeast in the warm water (not too warm or it will kill the yeast) and let rest for 5 minutes.  Add the warm milk mixture to the yeast mixture and about 2 cups of flour.  Once combined, mix on low with a bread hook for about 1 minute.  Add the rest of the flour ½ cup at a time until the dough starts to clean the sides of the bowl, then mix for 2 more minutes.  Cover the bowl and let rise for 20 minutes.  On a lightly floured surface, turn out the dough and form into an evenly thick “log.”  Divide the log into 24 equally sized pieces, then divide each of those pieces into three little pieces.  Roll each tiny piece into a ball and put three balls into one muffin well in a muffin tin.  Repeat until all muffin wells are full.  Cover and let rise for 20 more minutes.  Bake at 425 for about 12 minutes.  Best right out of the oven!

inspired by this recipe

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