Lime Scented Cloverleaf Dinner Rolls
Moist and fragrant family style Dinner Rolls
Posted By Savita
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.
Lime Scented Cloverleaf Dinner Rolls
- 2 & 3/4 Cup All-Purpose Flour (plus extra as needed)
- 1 Cup Milk
- 1 tbsp Poppy Seeds
- 2 tbsp Lime (zest of two limes)
- 1/2 tsp Salt
- 1 tbsp Sugar
- 2 & 1/2 tsp Active Dry Yeast
- 2 tbsp Unsalted Butter (plus extra to grease the muffin tins and for brushing on bread.)
- 1 Egg(s) (For egg wash to have golden crust - Optional, I have not used it for this recipe.)
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.
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