Baking Classics: Cloverleaf Rolls

Baking Tutorials Cloverleaf Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern SocialsBaking Classics

The Technique

Cloverleaf Rolls

The bread basket is an opportunity to offer guests something a bit more exciting than the average when it comes to serving lovely meals during the holidays & nothing quite beats the look & taste of freshly baked yeast rolls. They are much easier to prepare than you may think & can be made a good deal in advance so than warming them is all that is necessary the day they are to be served. Cloverleaf Rolls make a beautiful addition to any company worthy occasion. Learn more about this iconic yeast risen bread variety & how to make a batch in your own kitchen.

Baking Tutorials Cloverleaf Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern Socials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCloverleaf Rolls 
makes 2 dozen

Baking rolls in muffin tins yields a soft texture on the inside of the roll while the exterior will have a little crisp chew. Expect deep golden sides on these rolls once baked due to the browning properties of the sugar in the roll dough.

3 Tbsp warm water
1 {1/4-oz} envelope active dry yeast
1/4 cup sugar, divided
3 1/2 to 3 3/4 cups bread flour
1 1/4 tsp kosher salt
1 cup warm whole milk
6 Tbsp melted butter, divided
1 egg

Stir together the water, the yeast & 1 teaspoon of the sugar. Let stand 5 minutes or until foamy. Whisk together the flour, the salt & the remaining sugar in the bowl of a stand mixer. Add the milk, 4 tablespoons melted butter, the egg & the yeast mixture. Mix on Low speed 1 minute with a dough hook. The dough will come together in a ball around the hook. Crank up the speed to Medium & mix 5 minutes. Remove the dough from the work bowl & shape it into a ball. Place the dough in a lightly greased bowl. Spray the dough surface with cooking spray & cover the bowl with plastic wrap. Let rise in a draft-free spot for about 1 1/2 hours or until doubled in bulk. Punch the dough down & divide into 72 {1/2-oz} pieces. Shape the dough into balls. Coat 2 {12-cup} regular-sized muffin tins with cooking spray. Place 3 pieces of dough into each muffin cup. Cover loosely with plastic wrap. Let rise in a draft free spot for 1 hour or until doubled in volume & the dough has risen within a 1/4-inch from the top of each muffin cup.

Preheat the oven to 400 degrees. Remove the plastic wrap. Bake the pans on the center oven rack 12 to 13 minutes or until golden brown, rotating the pan after 9 minutes. Brush the rolls with the remaining 2 tablespoons melted butter. Cool completely.

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Baking Tutorials Cloverleaf Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern SocialsHow To Make Cloverleaf Rolls

Cloverleaf Rolls are an ideal yeast bread to serve guests for special meals. Once the dough has been prepared, the shaping is simple as it’s just a matter of portioning & rolling it. They are then added to lightly greased muffin tins so the second rise & the pan take care of the signature look. When baking rolls in muffin tins, expect a more crisp exterior which offers good texture. The rolls are a lovely addition to a variety of entrees & can be prepared well in advance. Follow my instructions to make a stellar batch of your own perfect for a number of southern functions during the holidays & beyond.

Baking Tutorials Cloverleaf Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern Socials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Yeast rolls aren’t difficult to prepare from scratch, however there are techniques you should be familiar with in order to make a successful batch. Aside from that, it takes patience to work with yeast as it needs adequate time to produce quality results. Here’s what you should know.

Cooking Lessons By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Tailgating Cooking & Entertaining Brand Pastry Chef Author Writer Food Stylist Photographer Editorial Director Fox 6 Contributor Birmingham Alabama How To Make Yeast Rolls By Rebecca Gordon No. 1

The Dough

The Yeast

Dry active yeast can be purchased in 1/4-ounce packets or in small jars. I use both when preparing bread recipes, generally based on what my store has in stock at the time. If purchasing a jar of yeast, store it in the refrigerator after opening. Just be mindful of the expiration date so you don’t find yourself in a jam. You’ll find that 2 1/4 teaspoons is the equivalent to 1 envelope of active dry yeast. 

The Proofing

It’s a good idea to dissolve dry yeast before using. Simply stir it into warm water with a smidgen of the sugar & allow to stand for several minutes. Yeast feeds on sugar for fuel creating a bubbly personality. If no bubbles are created during the proofing process, the yeast will not be able to do its’ job. Simply discard the batch & start again. At this point, you’ll only be five minutes into the procedure so don’t get discouraged. 

Baking Lessons: Brioche-Style Rolls By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Cooking & Tailgating Entertaining Brand Pastry Chef Author Writer Food Stylist Photographer Editorial Director Fox 6 Contributor The Bread Flour & The Salt

Bread flour has more protein than all purpose flour. It provides dough strength & structure. The development of gluten is key
in order to build the foundation of a quality roll.

Salt gives dough flavor. Without out it, expect a dull tasting roll. However, salt can kill yeast so it should be evenly dispersed into the flour before the yeast mixture is added.

The Mixing

You’re now ready to add the ingredients that will enrich the dough as well as the yeast mixture. Simply add them to the work bowl, attach the dough hook & blend the ingredients as directed in the recipe. A heavy duty stand mixer fit with a dough hook is a bread makers friend. It will take care of all of the muscle work when it comes to kneading the dough. Bread doughs will give your mixer a good workout. Don’t leave it unattended as it will rock & shake a bit as the dough mixes.

Baking Tutorials Cloverleaf Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern SocialsNo. 2

The Work Bowl Removal

When the dough is ready to be removed from the mixing bowl, push the it away from the hook with well floured hands. Sprinkle a little bit of flour over the dough into the work bowl. Shimmy some between the sides & the dough using a rubber spatula or a plastic dough scraper. Allow it to tumble out onto a lightly floured surface. Expect a soft texture.

Baking Tutorials Cloverleaf Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern SocialsNo. 3

The First Shaping

Place the dough onto a lightly floured surface. Press the dough into a flat circle using your hands. The imprints are from my fingertips indicating the dough texture.

Baking Tutorials Cloverleaf Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern Socials3a

Gather the outside of the dough & press sections of it to the center around the entire circumference until it all meets evenly in the middle. 

Baking Tutorials Cloverleaf Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern Socials3b

Flip the dough over. A few quick spins between your hands will have it shaped into a ball. The dough is now ready to be placed into a large, lightly greased bowl.

Baking Tutorials Cloverleaf Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern SocialsNo. 4

The First Rise

Allow the dough to rest & rise. Place the smooth surface in a lightly greased bowl & flip it over so that the greased side faces upwards. This will prevent any unwanted sticking. Cover the bowl with plastic wrap & place it in an area in your kitchen free from drafts.

Baking Tutorials Cloverleaf Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern Socials4a

Allow the dough to double in bulk. This can take anywhere from an hour to an hour & a half depending on the temperature of your kitchen. If it’s slow going, turn on your oven & place the bowl of dough beside it to speed along the process. Once the process is complete, punch the dough down.

Baking Tutorials Cloverleaf Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern SocialsNo. 5

The Portioning & The Second Shaping

Remove the dough from the bowl & place it onto a lightly floured surface. Roll the dough into a log & divide into 3 pieces by cutting it using a bench scraper or a chef knife. 

Baking Tutorials Cloverleaf Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern Socials5a

Cut each section into 12 pieces then cut each piece in half to produce 24 pieces of dough. Repeat with the remaining 2 sections of dough. Weigh each piece using a kitchen scale & even them out if necessary so the rolls look consistent. There should be 72 {1/2-oz} pieces of dough. 

Baking Tutorials Cloverleaf Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern Socials5b

Roll the dough pieces into balls. Coat 2 {12-cup} standard-sized muffin tins with cooking spray. Place 3 pieces of dough into each muffin cup. Cover loosely with plastic wrap. 

Baking Tutorials Cloverleaf Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern SocialsNo. 6

The Second Rise

Allow the dough to rise again. The volume will increase by about a half of their original size. It will take about 1 hour. The dough will be ready to bake when it has risen within a 1/4-inch from the top of each muffin cup. Preheat the oven as directed in the recipe. 

Baking Tutorials Cloverleaf Rolls By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern SocialsNo. 7

The Baking

Remove the plastic wrap. Bake the pans on the center oven rack 12 to 13 minutes or until golden brown, rotating the pan after 9 minutes. Brush the rolls with the remaining 2 tablespoons melted butter. Cool completely.

The Warming Instructions

The rolls can be prepared ahead of time for entertaining. Place the baked rolls into zip-lock bags & freeze up to 2 weeks. Thaw overnight in the refrigerator or on the counter top in the bag. Place them in a single layer on a half sheet pan, cover loosely with foil & warm in a 350 degree oven for 6 to 8 minutes. Transfer the rolls to a bread basket lined with a linen & cover them to keep warm.

The Tune
“Sleigh Ride/ Jingle Bells” Al Caiola, Riz Ortolani & Jimmy McGriff

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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