Quick Clover Leaf Rolls
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Method
for Kitchen Aid mixer or equivalent machine.
Makes 12 rolls
Sponge:
1-cup warm water (90 degrees)
1 tablespoon sugar
1 tablespoon dry yeast
1.5 cups flour
Measure
water into bowl, add yeast and sugar. Stir until dissolved. Add
flour and mix until smooth using paddle attachment.
Cover bowl and let proof in warm place until double (30 minutes
to 1 hour. )
Final
Dough:
1 teaspoon salt
1- 1.25 cups flour
Stir
in salt. Add flour and mix with dough hook attachment - 5 minutes
or until very smooth and dough begins to come away from sides
of bowl.
Proof in bowl 30 minutes (85 degrees)
Assembling
and Baking:
½ cup melted butter
Optional: poppy seeds or sesame seeds
Turn
onto board. Divide dough into three equal pieces. Working with
one piece at a time and keeping the other two chunks of dough
covered, divide into 12 equal pieces. Shape into balls and place
as a "clover leaf" in buttered muffin tins. Brush with
melted butter. Sprinkle with poppy seed or sesame seed, if desired.
Proof in pan until doubled or roughly even with top of cup. (The
unbaked rolls may be refrigerated at this point up to 12 hours.
Remove pan from refrigerator 30 minutes prior to baking and proceed
as instructed.) Bake at 400° 15- 20 minutes.
Serve hot.
Notes:
"Proof" is the term used by professional bakers for
the word "rise."
Rolls may be made a day ahead. Cool completely and wrap in foil.
Reheat in the foil in a 350° oven for 15-20 minutes.
