14 / 18
Clover Leaf Rolls
Delight dinner guests with these rich and buttery wheat rolls
¾ cup Milk, warm (110°F)
1 Tbsp
Bob’s Red Mill Cane Sugar2¼ tsp
Bob’s Red Mill Active Dry Yeast1
Egg
1
Egg Yolk
1½ cups
Bob’s Red Mill All-Purpose Flour1½ cups
Bob’s Red Mill Whole Wheat Flour1½ tsp Salt
1 cup
Butter, soft cubed
¼ cup Butter, melted
Combine milk and sugar in a large mixing
bowl. Add yeast and let sit while the yeast
activates, about 5 minutes. Add egg, egg yolk,
and flours to the yeast mixture and mix with
a dough hook on low if using a stand mixer,
or with a spoon if making by hand. Mix until
dough begins to form, 1–3 minutes. Add salt
and mix for another 1 minute. Increase speed
to medium and begin to add soft butter one
piece at a time, or work into dough by hand
one piece at a time, until incorporated.
Continue to mix or knead until the dough is
smooth and pulls away from the side of the
bowl, about 10–15 minutes. Transfer dough to
a bowl that is lightly coated with oil, and cover.
Let rise in warm place until doubled in size,
about 45 minutes. Brush a standard muffin tin
with melted butter and set aside, reserving
extra melted butter. Place dough on a lightly
floured surface and divide into three equal
pieces. Roll each piece into an 18-inch long
rope. Divide each rope into 12 equal pieces.
Shape each piece into a small, smooth ball.
Place three balls, seam side down, into each
muffin cup. Cover and let rise in a warm place
until doubled in size, about 20 minutes.
Meanwhile, preheat oven to 375°F. Brush rolls
with melted butter and bake until golden
brown, about 15 minutes, rotating pan
halfway through baking. When rolls have
baked, immediately brush with remaining
melted butter and cool in pan for 5 minutes.
Serve warm.
Makes 12 rolls.
R
E
C
I
P
E
© 2016 Bob’s Red Mill Natural Foods, Inc.