Clover Leaf Rolls

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    Clover Leaf Rolls

    Clover Leaf Rolls

    (25)
    3hr40min


    20 people made this

    About this recipe: These lovely rolls are baked in a muffin tin. They rise beautifully and are easily fashioned to resemble a clover leaf. Delicious warm straight from the oven with a bit of butter.

    Ingredients
    Serves: 12 

    • 1 (7g) sachet dried active baking yeast
    • 4 tablespoons warm water (45 degrees C)
    • 250ml milk
    • 4 tablespoons caster sugar
    • 4 tablespoons vegetable margarine
    • 1 teaspoon salt
    • 1 egg
    • 420g plain flour

    Method
    Prep:25min  ›  Cook:15min  ›  Extra time:3hr rising  ›  Ready in:3hr40min 

    1. Sprinkle the yeast over the warm water and set aside for 5 minutes.
    2. Heat the milk in a saucepan over medium heat until bubbles begin to form, but the milk is not simmering. Stir in the sugar, margarine and salt; set aside until cooled to 45 degrees C.
    3. Beat the egg in a mixing bowl, then stir in the yeast and milk mixtures. Stir in half of the flour until no lumps remain, then stir in the remaining flour a little at a time until a smooth dough forms. Place into an oiled bowl, turn once to grease the top, cover, and let rise until doubled in bulk, about 2 hours.
    4. Grease a 12 cup muffin tin. Deflate the dough, and place onto a well-floured work surface. Divide the dough into 36 pieces, and form into balls. Place 3 balls into each muffin cup. Cover, and let rise in a warm place until doubled in bulk, about 1 hour.
    5. Preheat an oven to 200 C / Gas 6.
    6. Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.
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    Reviews & ratings
    Average global rating:
    (25)

    Reviews in English (25)

    by
    39

    use veg oil on hands when rolling the balls, the rolls will brown even, and will stay soft when cooled, if any is leftover. great recipe  -  23 Apr 2010  (Review from Allrecipes US | Canada)

    by
    25

    Brownie, these were excellent. Very similar to my Grandma's rolls - the ones she'd make without a recipe she made them so often The only change I made was to use buttermilk instead of the milk. It added the nice tang. I also used half butter, half shortening (butter flavored Crisco) and they turned out lovely with a nice crumb, tender and soft. Also, I left my dough very sticky.. a bit less flour, so reserve that last 1/3 cup to add a couple tablespoons at a time at the end of the mixing cycle in my Kitchenaid and gave it a 5 minute knead. It helps to lighten them a bit. I didn't make them cloverleaf style, but rather made 12 rolls in a 13x9 pan. Brushed them with a bit of melted butter after baking and yikes.. they were gone in a flash! Thank you for sharing - this is definitely a keeper.  -  22 Mar 2010  (Review from Allrecipes US | Canada)

    by
    25

    I only gave this 3 stars because although they were good when just out of the oven, they go hard quickly and for the time needed I would make my regular bun recipe.  -  19 Mar 2010  (Review from Allrecipes US | Canada)

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