Cloverleaf Rolls

• Refrigerated

  • 1 Egg, large
  • 1 Egg yolk

• Baking & Spices

  • 1 3/4 tsp Active dry yeast
  • 2 1/2 cups Bread flour
  • 1 tsp Salt
  • 1 1/2 tbsp Sugar

• Dairy

  • 4 tbsp Butter, unsalted
  • 3/4 cup Milk

• Other

  • {optional} sesame seeds

Found on spicedblog.com

Description

Ingredients

• 2½ cups bread flour
• 1¾ tsp active dry yeast
• 1½ Tbsp sugar
• 1 tsp salt
• ¾ cup milk, warm
• 1 egg yolk
• 4 Tbsp (2 oz.) unsalted butter, softened
• 1 large egg
• {optional} poppy seeds
• {optional} sesame seeds

Directions

• Add all Dough ingredients to the bowl of a countertop mixer. Mix on low speed for 2 minutes, and then increase speed to medium. Mix for 3-4 more minutes, or until dough is smooth.
• Transfer dough into a large oiled bowl; cover with plastic wrap. Place in a warm (85°F) location for 55-65 minutes, or until dough has almost doubled in size.
• Spray a standard muffin pan with nonstick baking spray; set aside.
• Transfer dough onto countertop (or cutting board) and gently fold the dough to press out the air. Divide the dough into 10 equal pieces (~2 oz. each).
• Using a bench scraper or simply a table knife, cut each piece of dough into 3 pieces of equal size. Using a circular motion, very firmly roll each piece of dough between countertop and palm of your hand until dough ball becomes tight. Place three balls of dough into each muffin cup.
• Spray tops of dough with nonstick baking spray and cover lightly with plastic wrap. Place pan in a warm location for 35-40 minutes, or until dough has risen about ¾”-1” over the top of the muffin cups.
• Preheat oven to 400°F.
• Whisk together the large egg with 1 Tbsp of water. Brush the tops of the rolls with this egg wash.
• {Optional} Sprinkle tops of rolls with poppy seeds, sesame seeds or a combination of both.
• Bake rolls for 14-16 minutes, or until tops are golden brown in color.