Cloverleaf Rolls

From Cook's Country | October/November 2010

Why this recipe works:

Baking the rolls in muffin tins developed perfect browning and added a little crunch to contrast the fluffy interior of our Cloverleaf Rolls. We found that richer doughs had great flavor but struggled to rise nicely over the muffin tins. To add some lift, we replaced whole milk with skim and… read more

Baking the rolls in muffin tins developed perfect browning and added a little crunch to contrast the fluffy interior of our Cloverleaf Rolls. We found that richer doughs had great flavor but struggled to rise nicely over the muffin tins. To add some lift, we replaced whole milk with skim and vigorously kneaded the dough. Adding softened butter to the dough a little at a time maximized the amount we could cram in without making the rolls greasy. To enhance the butter flavor, we buttered the muffin tins instead of using cooking spray and brushed melted butter on the finished rolls. The extra butter made the dough wet and difficult to handle. To combat the problem, we cut back on the egg whites, which are nearly 90 percent water.

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Makes 12 rolls

This dough will be a little sticky; resist the urge to add more flour. Also, roll the dough into balls on a dry, unfloured work surface.

Ingredients

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