Though I haven’t yet mastered baking fresh loaves of bread, I’ve gotten pretty good at making rolls! Cloverleaf rolls are my favorites to make because they’re so pretty and there’s just something fun about tearing the pieces apart to eat. And maybe slather in a little extra butter…
This recipe has quickly become my favorite because get this – they’re done and delicious in only an hour! I actually made a batch on St. Patrick’s Day because I had the urge to bake something since the no sweets for Lent decision was making my oven (and me) a little sad. Plus I saw so many dessert recipes floating around on the feast day and thought these would be a festive and savory alternative!
You can leave out the garlic and basil if wanted or swap them for other herbs and flavors. But regardless, these rolls are super simple and fast to make and have the perfect soft and tender texture. You can also easily double the recipe for a crowd. If there’s a last minute need, you can quickly whip up a batch of fresh rolls that are sure to impress!
Garlic Basil Cloverleaf Rolls
1/4 cup milk (I use 2%)
2 Tbsp sugar
1/4 cup unsalted butter, divided
3 1/2 tsp dry active yeast
3/4 cup warm water (105 – 115 degrees F)
2 1/2 – 3 cups all-purpose flour
1/2 tsp salt
1 tsp garlic powder
1 tsp dried basil
Yield: 12 rolls
Grease a 12 cup muffin tin and set aside. In a small saucepan, stir together the milk, sugar, and 2 Tbsp butter over low heat until the butter melts and the sugar is dissolved. Cool the mixture to about 100-105 degrees F.
Pour the milk mixture into the bowl of a stand mixer and add the yeast and warm water. Slightly stir the mixture and let it stand for 5-10 minutes, until the yeast is foamy.
Add the salt, garlic, basil, and 2 cups of flour to the yeast mixture. Using a dough hook, mix on low speed for about 1 minute. With the mixer still going, add the remaining flour, 1/2 cup at a time. Mix about 1 minute, or until dough starts to clean the sides of the bowl.
Knead the dough on low speed for about 2 more minutes or until the dough is smooth and elastic – it will still be slightly sticky to the touch. Place the dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel and let it rise in a warm place for about 15 minutes.
Place the dough onto a lightly floured surface and divide it into 12 equal pieces. Then divide each piece into thirds. Roll the thirds into balls and place in each muffin cup.
Cover the muffin tin with the dish towel and let the dough rise for about 15 more minutes. Melt the remaining 2 Tbsp of butter and set aside.
Bake the rolls at 425 degrees F for 10-12 minutes, or until they are golden brown. Brush the warm rolls with melted butter. Remove them from the pan and serve while warm or cool on wire racks.
Source: Slightly adapted from I Heart Eating