Thanksgiving Cloverleaf Rolls

I was assigned rolls to bring for Thanksgiving this year.  This is actually the first year that I will be bringing anything, now that I have graduated college, am married, and am almost settled into adulthood – very exciting!  My husband asked why I didn’t just buy frozen rolls and cook them – HAH!  He ought to know me better than that; I think he just didn’t want me to make a mess.  I spent some time looking around for a recipe that I thought I could handle (especially since I don’t have a stand mixer), and found one that would even let me use my bread maker to make the dough!  Perfection.  They were larger than I had anticipated, and if when I make them again, I will make 18 medium sized rolls.

Thanksgiving Rolls (makes 12, from Tammys Recipes)

  • 1 tsp sugar
  • 2 1/4 tsp (1 pkg.) active dry yeast
  • 1/4 cup warm water (110-115 degrees F)
  • 1 cup warm milk (110-115 degrees F)
  • 1/4 cup (1/2 stick) melted butter
  • 1/4 cup sugar
  • 1 egg, lightly beaten
  • 1 tsp salt
  • 4 cups all-purpose or bread flour
  1. Put 1 tsp sugar, the yeast, and the warm water into the bread machine and allow it to rest for 5 minutes.
  2. Add the warm milk, melted butter, sugar, and egg to the bread pan. Then, add 3 1/2 cups of the flour and salt on top of the flour.
  3. Start the DOUGH cycle. Check the dough after 10 minutes and add more flour if needed (I added 1/2 cup for a total of 4 cups used).
  4. Allow DOUGH cycle to finish, this took 1 1/2 hour with my bread maker.
  5. Generously butter a muffin pan – also butter the top, you can see in the picture that they were very large, and mine stuck to the top of the pan a little bit.
  6. Wash, dry, and butter your hands.  With your hands, deflate the dough and divide into 36 pieces on a lightly floured workspace (kitchen counter works great, or wax paper). Roll each piece into a ball shape. Place three balls in each muffin cup.
  7. Gently grease the tops and cover with a clean towel.  I did this by rubbing butter on my hands and gently wiping the tops of the rolls.
  8. Let rolls rise in a warm place until nearly doubled in size, about 40 minutes.  I preheated the oven to 300, then turned it off and left it open for a few minutes, placed the covered muffin tin inside and left the oven cracked while rising.
  9. Bake at 350 for 20 minutes, until tops are browned and rolls are done. Check for color after 15 minutes of baking, and cover loosely with foil to prevent excess browning, if needed.  Leave in pan to cool for several minutes before removing.

3 thoughts on “Thanksgiving Cloverleaf Rolls

  1. Pingback: Turkey Cake Pops | elisebakes

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