Lily Walker
Course: Breakfast Cuisine: American Prep Time: 15 minutes Cook Time: 20 minutes Resting Time: 1hr Total Time: 1hr 35minutes Calories: 149kcal
Let’s get started!
– 325 g Flour or 2 1/2 cups loosely packed – 190 ml Slightly warm milk not hot or warm water or (3/4 cup +2 tsp) – 50 g Butter or 3 1/2 tbsp – 3 g Yeast instant/active dried yeast or 1 tsp – 6 g Salt or 1 tsp – 30 g Sugar 2 1/2 tbsp
1. Combine all dough ingredients in a stand mixer and mix until dough comes away from bowl sides (6-7 minutes). 2. Knead the dough briefly on a lightly floured surface to produce a smooth, slightly sticky ball. 3. Leave the ball in a greased container with plastic wrap in a warm place for 60–90 minutes to double in size.
4. Use 1 tablespoon of melted butter to coat a 12-cup muffin pan. 5. Punch down the dough when it doubles to release air. Divide dough into 12 equal pieces. Each piece should weigh 17 grams (0.6 oz) on a kitchen scale for accuracy.
6. Split each portion into three equal pieces. Make smooth balls from each piece. 7. Put three seam-side-down dough balls in each muffin cup. Cover the muffin tray loosely with oiled plastic wrap and let the rolls rise again for 60 minutes in a warm place.
8. Set the oven temperature to 350°F (175°C). Remove the plastic cover and bake the cloverleaf rolls for 22 minutes until golden brown. 9. Brush melted butter on the rolls soon after baking. Gently place them on a wire rack to cool after 5 minutes. Serve warm or at room temperature.