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Herb Cloverleaf Rolls
Packed with savory herbs and spices, these fluffy Herb Cloverleaf Rolls make a flavorful side for any hearty meal. They pair so well with Italian dishes and make a great addition to any Thanksgiving spread.
Ingredients
- 1 package dry yeast, 2 & 1/4 teaspoons or 7g
- 2 teaspoons granulated sugar
- 1/4 cup (60 ml) warm water, 105-115°F (40-46°C)
- 3/4 cup (180 ml) milk, whole, 2%, or 1%
- 1/2 cup (120 ml) evaporated milk, regular or skim
- 4 cups (480 g) bread flour or all-purpose flour, divided
- 1 1/2 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1 tablespoon water
- 1 large egg white, lightly beaten
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Instructions
- Dissolve the yeast and sugar in the warm water. Let stand for 5 minutes, then stir in the milk and evaporated milk.
- Add 3 cups of the flour, melted butter, salt, rosemary, thyme, oregano, and pepper, and stir until blended.
- Place the dough on a lightly floured surface. Knead until smooth and elastic. (This should take about 10 minutes.) Add more flour, about a tablespoon at a time, until the dough doesn't stick to your hands.
- Place the dough in a large bowl coated with cooking spray, and turn the dough so it's coated with the cooking spray. Cover and let rise in a warm place (about 85°F/30°C) for 1 hour or until doubled in size.
- Punch down the dough, cover, and let rest for 10 minutes.
- Coat 18 cups of standard muffin pans with cooking spray.
- Divide the dough into 18 equal portions.*
- Using one portion of the dough at a time, divide each portion into 3 pieces and shape each piece into a ball. (Cover the remaining dough to keep it from drying out.) Place the 3 dough balls into each muffin cup. Repeat with the remaining dough.
- Cover the pans and let the dough rise in a warm place for 30 minutes or until doubled in size.
- Preheat oven to 350°F (175°C).
- Combine the water and egg white. Brush over the tops of the dough.
- Bake the rolls for 20 minutes, or until browned.
Notes
- To store: Keep at room temperature in an airtight container for up to 3 days, or in the fridge for up to 5.
- To freeze: Freeze before or after baking. Freeze raw dough after dividing in the muffin pan but before leaving out to expand again. Freeze in the muffin tray, then move to a double-lock freezer bag for up to 1 month. Let thaw fully on the counter. Let the raw rolls rise before baking.
- To reheat: Wrap in foil and warm them in the oven for 10-15 minutes at 350°F (175°C) to heat them up a little.
- Recipe adapted from Cooking Light.
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