This recipe won the blue ribbon in the King Arthur Flour Yeast Rolls “Cloverleaf Rolls” class last year. It also took the 3rd place overall prize out of 10-12 classes, third to my Crusty Sourdough Rolls which took first overall and my friend’s delicious rolls that took 2nd overall. These are delicious tender rolls that have the best aroma while they are baking. Serve with spaghetti and meat balls or lasagna, or anything for that matter!
Are you entering anything for the Iowa State Fair food competitions?
Onion Herb Cloverleaf Rolls
By: Cristen www.foodandswine.com
Makes approximately 18 rolls
4 1/2 tsp (2 packets) instant yeast
1/3 C water, warm to less than 115 degrees
1 1/2 C buttermilk, warm to less than 115 degrees
2 large eggs, lightly beaten
1/4 C butter, softened
1/2 C mashed potato flakes
1/4 C sugar
2 tsp salt
5 1/2 C King Arthur All Purpose Flour
1/4 C dehydrated minced onion
2 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
1/2 C freshly grated parmesan cheese
Garlic Onion Herb Butter (for brushing on baked rolls if desired, plain butter works too)
1 1/2 tsp sea salt
1 tsp onion powder
1 tsp fresh herbs (thyme, rosemary) minced very finely
2 large cloves of garlic, minced finely
3 T butter (clarified: melted then scraped of the white milk solids)
Preheat oven to 350 degrees F.
Add yeast to warm water in a bowl, let stand 5 minutes until foamy. Add buttermilk, eggs, potatoes, butter, and sugar. Whisk well. Add salt, flour, rosemary, thyme and parmesan cheese. Mix together until dough forms a ball. Knead for 8-10 minutes on an oiled surface until smooth and elastic. Place in well oiled bowl, turn once. Cover with plastic wrap, let rise until double. Punch dough down. Let rest 5 minutes. Roll into long rope. Pinch off ping pong ball size pieces. Form into balls. Place 3 balls in each cup of a muffin tin. Spray with PAM cooking spray. Cover loosely with plastic wrap. Let rise until almost double+, approx. 60-90 minutes. Bake in a preheated 350 degree oven for 18-20 minutes or until internal temperature is 185-190 degrees. *If needed, prepare foil tents to use during last 5 minutes of baking to prevent overbrowning.
Prepare Garlic Onion Butter by taking the finely minced fresh garlic and mixing with the salt and onion powder to make a paste, stir in herbs. Melt butter in a small saucepan, scoop off white milk solids with a spoon and discard. Add garlic, herb and salt mixture to melted butter. Set aside until rolls are out of oven.
Remove rolls from oven. Lightly brush a small amount of melted Garlic Onion Butter mixture onto the buns. Remove from sheet pans and serve warm. Makes 18 rolls.