Saturday, October 11, 2008
The lovely and talented Miriam baked crescent rolls using this recipe a few weeks ago. Served with honey butter, they were amazingly good. Here's my rendition.
Sweet Clover Rolls
makes 18 rolls
1/2 cup water
1/2 cup milk
1/3 cup sugar
1/3 cup butter
2 1/2 tsp yeast
1 tsp salt
3 3/4 cup all-purpose flour
Heat up water, milk, sugar, and butter until butter is melted and liquid is warm. Sprinkle on yeast. Let the mixture stand for about 10-15 minutes to revive the yeast; the end mixture should be foamy.
In a large bowl, combine the yeast mixture, beaten egg, and salt. Add the flour cup by cup to form a smooth dough. Cover and let the dough rise for about an hour. Pinch off about 1-inch rounds and place 3 of them in one muffin tin. They'll bake into pretty clovers. Let them rise for another 20 minutes, then bake in a preheated 400 degrees oven for 11-13 minutes until they are golden brown.
Serve with honey butter, and try to not eat the whole batch in one sitting.
I made 12 of these clover rolls and used the rest for miniature cinnamon rolls. Roll out the dough into a rectangle, spread with softened butter, sprinkle with lots of brown sugar, cinnamon, and nuts, and then roll tightly. Slice into 1 1/4" thick rolls and place into a butter pan. Let it rise for 20 minutes and bake at 375 degrees for 15-20 minutes.