November 19, 2010

Herb Cloverleaf Rolls

"Whenever I made the cloverleaf rolls when you kids were growing up I dunked each ball into butter before adding it to the muffin pan." Courtesy of a phone call with my mom last night on trying to determine why my Herb Cloverleaf Rolls were a little on the dry side. Being a Cooking Light recipe theirs meant to be on the light side and of course the fat was considerably reduced by not dunking the balls in butter. To each their own... and their arteries.

While the rolls lack that airy texture they make you for it with flavor. As they were baking it smelt like rosemary focaccia bread. With first bite you get a taste of herb goodness from the dried rosemary, thyme, oregano, and black pepper. These would be a great roll to have on your Thanksgiving table this year.

Preparing this recipe couldn't have been easier. The downtime waiting for the dough to rise and rest gave me ample time to do the dishes, watch reality television show reruns, and write down another recipe on the lineup for the day.

Give these a try and if you decided to dunk them in butter like my mother did or try Cooking Light's version these won't disappoint. and Cooking Light, November 1998
Makes 1 1/2 dozen

Stars of the Show:

  • 1 package dry yeast (2 1/4 tsp)
  • 2 tsp sugar
  • 1/4 cup warm water (105° to 115°)
  • 3/4 cup milk - I used nonfat.
  • 1/2 cup evaporated skim milk
  • 4 cups of bread flour or all-purpose flour, divided - I used bread flour.
  • 1 1/2 tbsp butter or margarine, melted
  • 1 tsp salt
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • cooking spray
  • 1 tbsp water
  • 1 egg white, lightly beaten
And Action:

Dissolve yeast and sugar in warm water in large bowl and let stand for 5 minutes. Stir in the milks. Lightly spoon flour into dry measuring cups and level with a knife. Add 3 cups flour, butter, and next 5 ingredients to the yeast mixture and stir until blended. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes. Add enough of the remaining flour, 1 tbsp at a time, to prevent dough from sticking to your hands. I used the full cup of flour that was left.

Place dough in a large bowl that has been coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts (I place my bowl on top of my dryer after it's been running while I was preparing the dough, thanks mom for that tip!), 1 hour or until doubled in size. Punch dough down and cover and let rest 10 minutes. Divide dough into 18 equal portions. Work with 1 portion at a time, cover the remaining dough to keep from drying, divide each portion into 3 equal portions. Shape each piece into a ball. Coat muffin pans with cooking spray and place 3 balls into each muffin cup. Cover and let rise in a warm place, free from drafts, 30 minutes or doubled in size.

I want a deep tissue rub down for 10 minutes and an hour nap... minus the punch afterward.
Preheat oven to 350°.

Uncover dough. Combine 1 tbsp water and egg white in a small bowl. Brush over dough. Bake for 20 minutes. Serve warm.

Nutritional Information:
Calories: 119 (12% from fat)

Fat: 1.6g (sat 0.3g,mono 0.5g,poly 0.5g)

Protein: 4.4g

Carbohydrate: 21.3g

Fiber: 0.1g

Cholesterol: 1mg

Iron: 1.4mg

Sodium: 158mg

Calcium: 40mg


jeanette said...

Wow, these look really fluffy even though you said it lacks an airy texture. The herbs sound like a really nice touch.

Pretend Chef said...

Jeanette - They have a slight bite to them. I think they are good but it's the flavor that does it for me.

Roxane said...

Your herb cloverleaf rolls look scrumptious! I would have really liked to dip my grubby paws into your caramel cake! Do you make housecalls?!

Peggy said...

The herbs in here, I bet, were absolutely complementary to these lovely looking rolls!

Pretend Chef said...

Roxane - Get your buns over here to my neck of the woods and you can dip those grubby paws of yours all over my food! Haha! I'll start making housecalls since you are my first request.

Peggy - Outstanding flavor from the herbs!

ping said...

Read your profile and I must admit to being hopeless at trying to lose some pounds. Am gonna follow you now and your healthy recipes to see if I can. Love those buns! ...I mean rolls ;D

Kimberly Peterson said...

I am a huge fan of herb goodness and flavors in a roll.. great job!

Pretend Chef said...

Ping - If you need some tips on weight loss I've got lots that don't involve quick fixes or too much sweating in the gym!

Kimberly - Thank you!

Miriam said...

I love this shape!

Pretend Chef said...

Miriam - Makes them easier to pull apart. Even though my mom made them for us I never remember the shape, I just devoured. When I saw the shape I thought they were so cute.

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