Vanilla Cloverleaf Sweet Rolls
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
56
Spice
43
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Follow directions for Master Sweet Dough, scraping in seeds from vanilla bean as directed
2
Coat muffin pan cups with melted butter
3
Punch down dough; divide in half
4
Roll half of dough on a lightly floured surface into a 12"-long log (cover remaining dough with plastic wrap)
5
Cut log into 6 equal pieces
6
Cut 1 piece into 3 equal pieces
7
Roll each third into a 1" ball by cupping your hand and pushing dough against work surface as you roll it in a circular motion
8
Place 3 balls side by side in 1 muffin cup
9
Repeat with remaining pieces, then with remaining half of dough
10
Loosely cover pan with plastic wrap or a kitchen towel and let sit in a warm, draft-free area until dough rises about 1" above rim of muffin pan, 1-1 1/2 hours
11
Arrange a rack in middle of oven; preheat to 375°F
12
Brush tops of rolls with milk, then sprinkle each with 1/2 teaspoon sugar
13
Bake until puffed and golden brown, 18-20 minutes
14
Transfer rolls to a wire rack; let cool, 10-20 minutes
15
DO AHEAD: Let cool completely
16
Store airtight in freezer for up to 1 month
17
Let thaw at room temperature
18
Reheat on a baking sheet in a 350°F oven until warm, 5-10 minutes
19
Serve sweet rolls warm or at room temperature with Strawberry Jam
20
Follow directions for Master Sweet Dough, scraping in seeds from vanilla bean as directed
21
Coat muffin pan cups with melted butter
22
Punch down dough; divide in half
23
Roll half of dough on a lightly floured surface into a 12"-long log (cover remaining dough with plastic wrap)
24
Cut log into 6 equal pieces
25
Cut 1 piece into 3 equal pieces
26
Roll each third into a 1" ball by cupping your hand and pushing dough against work surface as you roll it in a circular motion
27
Place 3 balls side by side in 1 muffin cup
28
Repeat with remaining pieces, then with remaining half of dough
29
Loosely cover pan with plastic wrap or a kitchen towel and let sit in a warm, draft-free area until dough rises about 1" above rim of muffin pan, 1-1 1/2 hours
30
Arrange a rack in middle of oven; preheat to 375°F
31
Brush tops of rolls with milk, then sprinkle each with 1/2 teaspoon sugar
32
Bake until puffed and golden brown, 18-20 minutes
33
Transfer rolls to a wire rack; let cool, 10-20 minutes
34
DO AHEAD: Let cool completely
35
Store airtight in freezer for up to 1 month
36
Let thaw at room temperature
37
Reheat on a baking sheet in a 350°F oven until warm, 5-10 minutes
38
Serve sweet rolls warm or at room temperature with Strawberry Jam