Monday, July 2, 2012

Cloverleaf Rolls

My children have been chastising me about the fact that the bread maker has been dormant for months. This, coupled with the fact that last night we had pasta....sans bread...was enough to make me crack open the Zojirushi without delay.

I cracked open their recipe book and my computer was drained of battery power and my brain was missing its morning power as well. The recipe is a Butter Rich Roll Dough which is then cut into millions of small pieces, formed into small balls and pieced together in a muffin pan. Easy peasy.

They were yummy, but not as buttery/flaky I was expecting. This is a result of my false expectations, not any lack of recipe. I just didn't know what I was getting, to be rather honest.

Enough about the recipe and pictures.

I added the following ingredients to the bread maker pan in the order listed:
7/8 cups Water 
4 tbsp Sugar
1 Large Egg, Beaten 

1/4 cup Butter
1 tsp Salt
3 1/3 cup Bread Flour
Dry Milk

1.5 tsp Active Dry Yeast

After 1.5 hours, the Basic Dough was ready. Turned it on to a lightly floured surface to begin cutting.

First, cut it into quarters. Cut each quarter in to six pieces. Then cut each of those six in to three. 

Roll each ball gently in your hands and place three together in 24 greased muffin cups. For this step, I had the help of my lovely four year old. She had so much fun rolling after I stopped her from squeezing to death each individual ball. 

At this point, use a pastry brush and brush on egg glaze if you so desire. We did so desire. 1 large egg beaten with 4 tbsp water. Brush on like you are picasso. Cover and let rise until doubled in size, about 40 minutes to an hour. 

Bake at 450 for 7 - 10 minutes.

You end up with these tasty little fellers. Pile on some sliced turkey, spread with butter, jam, honey, use as a side dish with your favorite meal. If you give this recipe a go, be sure to tell me what you think in the comments!

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