Cloverleaf Rolls
MAKES ABOUT 24
Try topping these rolls with grated
Parmesan for a cheesy twist.
2 cups warm water
(105° to 110°)
2⁄3 cup instant nonfat dry milk
¼ cup plus 1 teaspoon sugar,
divided
1 (0.25-ounce) package
active dry yeast
6 cups all-purpose flour,
divided
1⁄3 cup plus 2 tablespoons
unsalted butter, melted
and divided
1 large egg
2 teaspoons kosher salt
1 tablespoon coarse sea salt
1 tablespoon poppy seeds
- In the bowl of a stand mixer
fitted with the paddle attachment,
combine 2 cups warm water, dry
milk, and 1 teaspoon sugar. Add
yeast, and let stand until mixture
is foamy, about 10 minutes. - With mixer on medium speed,
add 2 cups flour, 1⁄3 cup melted
butter, egg, kosher salt, and
remaining ¼ cup sugar, beating
until combined, about 2 minutes.
Switch to the dough hook
attachment. Add 3 cups flour, and
beat for 2 minutes. Add remaining
1 cup flour, and beat until
combined and dough pulls away
from sides of bowl, about 1 minute. - Turn out dough onto a lightly
floured surface, and knead until
smooth and elastic, 4 to 5 times.
Spray a large bowl with cooking
spray. Place dough in bowl, turning
to grease top. Cover and let rise in
a warm, draft-free place (75°) until
doubled in size, 1 to 1½ hours.- Spray 2 (12-cup) muffin pans
with cooking spray. - Turn out dough onto a lightly
floured surface, and divide
in half. Divide each half into
36 pieces; shape pieces into balls.
Place 3 balls in each prepared
muffin cup. Brush with remaining
2 tablespoons melted butter.
Sprinkle 12 rolls with sea salt, and
sprinkle 12 rolls with poppy seeds.
Cover and let stand in a warm,
draft-free place (75°) until puffed,
about 30 minutes. - Preheat oven to 375°.
- Bake until golden brown,
15 to 20 minutes. Serve warm.