Cloverleaf Sixty-Minute Rolls

When I served these rolls for dinner no one could figure out how I got them to be that cloverleaf shape.  Can you guess?

It's nice to have a fresh-made yeast roll ready in time for dinner and I love that this recipe delivers that in about an hour.  The rolls can be shaped into crescents, cloverleafs, or regular balls.  Everyone loved the taste although I found the texture to be slightly heavier than usual, probably due to the shorter rising time...but still amazing, soft and warm from the oven.

Sixty-Minute Rolls

1 cup milk

1/2 cup water

1/4 cup butter

4-5 cups all-purpose flour

3 Tbsp sugar

1 tsp salt

4-1/2 tsp active dry yeast

Heat milk, water, and butter in microwave until warm.

Combine 3-1/2 cups flour, sugar, salt and yeast in bowl. (It helps if you have a stand-mixer, such as a Kitchen-Aid, to mix the dough, but you can do it by hand.)  Gradually add warm liquids, mix and then knead, adding 1/2 cup more flour at a time until you have a nice, smooth dough.  Place in a greased bowl (turning to grease top) and cover and let rise for 15 minutes in a warm place.  Turn out dough, shape as desired and then cover and let rise again for 15 more minutes.  Bake at 425 F for 12 minutes or until done.

Crescents: Divide dough in half and roll each to 12x9" rectangle.  Cut 12 equal strips about 1" wide.  Roll each strip tightly to form a coil, tucking ends underneath.  Place on greased baking sheets about 2" apart.

Cloverleaf: Divide dough into 24 equal pieces.  Form each piece into a ball and place in greased muffin pans.  With scissors, cut each ball in half, then quarters.

Comments

[STEFFOGAL1]

I"m sooo loving this clever clovers!! :) Oh I swear Angie ..every time I visit your blog I am thrilled to be inspired! :) This little roll is a fun little twist to my boring plain! I'm gonna have to give it a go!
with a grin,
steffogal1