Thanksgiving is just around the corner and this year, we plan to celebrate a traditional American Thanksgiving with our 4-year son.
Little G has attended pre-school and he came home one day and asked about Thanksgiving.
We wanted to raise him as a global citizen, one who is culturally sensitive and open-minded, and we wanted to celebrate as many festivities and traditions with him as possible.
So, that means I have been trying out different Thanksgiving recipes in my kitchen.
One of the recipes that I have always wanted to attempt is dinner rolls, homemade dinner rolls.
I have tried homemade rolls at a friend’s home and they are just not the same as those frozen ones or ready-made rolls at the stores.
Talking about rolls, I am partial to the beautiful looking cloverleaf rolls.
I love it that they are shaped like a leaf and there is the pull-apart factor.
Three little leaf-shaped rolls all joined together and ready to be pulled apart at meal time.
I like that idea.
For these honey butter cloverleaf rolls, I turned to Brown Eyed Baker, she learned the recipe from Cook’s Illustrated Holiday Baking 2012.
I gathered the ingredients and actually spent time to make the rolls.
My son loves the combination of honey butter so I brushed the honey butter mixture on top of the cloverleaf rolls when they were out of the oven.
The end results were these glossy, shiny, sweet, buttery, and adorable looking cloverleaf rolls.
This Thanksgiving, if you are making dinner rolls for the family, do try out this recipe.
Instead of regular dinner rolls, make them into cloverleaf rolls.
Tear the rolls apart and slather more butter on the rolls, or you can just eat them as is, with honey butter already coated on top of the rolls.
Either way, you can’t go wrong with this amazing honey butter cloverleaf rolls recipe.
This Recipe Goes Well with:
Honey Butter Cloverleaf Rolls Recipe
Honey Butter Cloverleaf Rolls – soft, buttery, and sweet pull-apart cloverleaf rolls. Amazing homemade rolls that is perfect for family dinners.
- 3/4 cup skim milk, warmed to 110 degrees F (6 oz.)
- 2 tablespoons granulated sugar
- 1 packet instant yeast (2 1/4 teaspoons)
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 3 1/2 cups all-purpose flour (17 1/2 oz.)
- 2 teaspoons salt
- 10 tablespoons unsalted butter, cut into 10 pieces and softened (5 oz.)
- 2 tablespoons unsalted butter, melted, divided (1 oz.)
- 1 tablespoon honey
Whisk together the milk, sugar and yeast in a small bowl or liquid measuring cup, then whisk in the egg and egg yolk to combine.
In a stand mixer using a dough hook, mix the flour and salt briefly until combined. With the mixer on low speed, add the milk mixture in a steady stream and knead until a dough begins to form, about 1 minute. Increase the speed to medium and add the softened butter, one piece at a time, until incorporated. Continue to knead the dough until it is smooth and comes away from the sides of the bowl, about 10 minutes. (Alternatively, you can mix and knead by hand if you do not have a stand mixer with a dough hook.)
Turn the dough out onto a lightly floured surface and knead briefly to form a smooth ball. The dough might appear slightly sticky, but resist adding more flour while you are kneading. Transfer the dough to an oiled bowl and turn it so that the ball of dough is evenly coated in oil. Cover with plastic wrap and place in a warm, draft-free area until it has doubled in size, about 45 minutes.
Brush a 12-cup muffin tin with 1 tablespoon of the melted butter. Punch down the dough on a lightly floured work surface. Divide the dough into 36 equal pieces. (The easiest way to do this is by weighing them out on a kitchen scale, but you could also divide the dough into thirds, then roll each one out into an 18-inch rope and then cut each rope into 12 equal pieces). On a clean surface, roll each piece into a smooth ball. Place 3 balls, seam side down, in each muffin cup.
(Make-Ahead Note!The assembled muffin tin can be wrapped in plastic wrap and refrigerated for up to 24 hours. Let the dough sit at room temperature for 30 minutes before baking.)
Cover the muffin tin loosely with plastic wrap and let rest in a warm, draft-free area until doubled in size, about 20 minutes.
Meanwhile, preheat the oven to 375 degrees F.
Remove the plastic wrap from the rolls. Bake the rolls until golden brown, about 15 minutes, rotating the pan halfway through baking. Mix the remaining 1 tablespoon melted butter with the honey, and brush on the surface of the rolls. Serve warm.
Do not substitute 1%, 2% or whole milk for the skim milk in the recipe.