Lime Scented Cloverleaf Dinner Rolls
Moist and fragrant family style Dinner Rolls
Posted On: Nov, 4
| Author:
Savita
On my way to school, day always started with fragrance of freshly baked bread (baked every morning in small town bakery). My mom always packed us breakfast and lunch for school, everything homemade, no store or bakery breads or jam or jellies, only homemade rice or homemade stuffed or plain pan breads. However, on weekends, we always enjoyed grand brunches. I have vivid memories of waiting for weekend when I will join my father to pick whatever bread I like, fresh out of the oven from that small bakery. When asked to choose, I always picked fancy breads. I think as a child we eat with our eyes. I never cared for taste, only bread should look good. One of such good looking bread (my favorite bread) in the bakery was Cloverleaf Rolls.
The head baker there was of my grandpa’s age and he knew a small kid comes looking for fancy bread loaves every Sunday Morning. So, he always kept a dozen loaves for us. We come home with fresh breads and Mom had made brunch style stews, meat and various other things by then. The whole family will eat and then will hibernate until evening tea. (Just now, for a moment, I actually went home in my memories).
Just like my Mom, I often make homemade flat breads for my family until recently I saw recipe for Cloverleaf Rolls in an old Food and Wine Magazine issue. Many old memories refreshed and I decided to test few recipes to replicate those childhood weekend bakery rolls.
I found many people complaining online about various cloverleaf roll recipes which result in doughy or biscuit like texture, I tested and selected the ingredients. Finally, rolls came out super moist and my kitchen was filled with same fresh baked bread aroma. I wish internet had facility of Scratch and Sniff and I could make you smell the aroma of my fresh baked cloverleaf rolls. Not just aroma and texture, their beautiful look is also a reason to bake'em for family style Thanksgiving Party or a Pot Luck. So try the recipe in advance and enjoy wow, wauw, ooooos and aaahhaaa of your family on Holiday Dinner Table.
The head baker there was of my grandpa’s age and he knew a small kid comes looking for fancy bread loaves every Sunday Morning. So, he always kept a dozen loaves for us. We come home with fresh breads and Mom had made brunch style stews, meat and various other things by then. The whole family will eat and then will hibernate until evening tea. (Just now, for a moment, I actually went home in my memories).
Just like my Mom, I often make homemade flat breads for my family until recently I saw recipe for Cloverleaf Rolls in an old Food and Wine Magazine issue. Many old memories refreshed and I decided to test few recipes to replicate those childhood weekend bakery rolls.
I found many people complaining online about various cloverleaf roll recipes which result in doughy or biscuit like texture, I tested and selected the ingredients. Finally, rolls came out super moist and my kitchen was filled with same fresh baked bread aroma. I wish internet had facility of Scratch and Sniff and I could make you smell the aroma of my fresh baked cloverleaf rolls. Not just aroma and texture, their beautiful look is also a reason to bake'em for family style Thanksgiving Party or a Pot Luck. So try the recipe in advance and enjoy wow, wauw, ooooos and aaahhaaa of your family on Holiday Dinner Table.
Pairing Ideas:
Lime Scented Cloverleaf Dinner Rolls
Total Time:
Prep Time:
Cook Time:
Cuisine:
Italian
(Bread)
Serves:
4
Ingredients
Directions
-
1.
In a saucepan, add milk, sugar and 2 tbsp butter. Warm the milk just until butter melts. Switch off the heat and let it cool down to about 112 F or 46 C, lukewarm (yeast works best at this temperature). sprinkle the yeast and let it sit for 10 minutes, stir once after 5 minutes. Once foamy, stir in salt, 1 tbsp lime zest and 2 cups of flour. Then add 1/4 cup flour at a time, till dough comes together. Knead the dough on a floured work surface for about 5 minutes, add dry flour 1 tbsp at a time per need until it is smooth and elastic.
Additional Notes:
If you don't have thermometer just make sure milk is just warm to touch not hot or yeast will not be able to poof. Poofed yeast will make the mixture foamy in about 10 minutes.
- 2. Coat bowl with oil and transfer dough, coat with oil, cover with a towel and let rise at room temperature until doubles in size (about 1 and half hour)
-
3.
Grease 12 muffin cups. Divide risen dough on a floured work surface, divide into 12 equal portions. Divide each portion into 3 small balls and place into each prepared muffin cup.
4.
Cover with kitchen towel and let rise in a warm place till double in size (about 1 hour)
-
5.
Preheat oven to 375 F. Brush melted butter on top of all rolls. (you can also brush with egg wash for rich golden brown crust), sprinkle poppy seeds and little bit of lime zest on all rolls.
6.
Bake in heated oven till tops are golden and sides are crispy (about 20 minutes) Remove from muffin tins and transfer to a cooling rack. Cool for 5 minutes and then serve warm.
© Chef De Home. Post content including video and photos are copyright protected.
Craving For More?
Subscribe Weekly Newsletter
Check Products We Use (affiliate links)
Request a Recipe
We Think You'll Love
Hi, I’m Savita!
Blogger behind Chef De Home. (...about me)
Blogger behind Chef De Home. (...about me)
Leave a Message:
Did you try the recipe? Do you have feedback or a question? Leave a message below.
5 Responses
Kattie
Homemade cloverleaf Rolls, yummm.. Look delicious!!Laura
Gorgeous and delicious!Kristen
I don’t think I’ve seen cloverleaf rolls before but they look adorable.Sandy
ooooooh!!! gorgeous looking rolls, nice work Savita.Offmotoway
I had similar kind of bread in a bakery in Julian last week, was super addictive. I even bought some for my mother. I will try your recipe to make it at home. looks like fun to make. thanks for sharing!