Vanilla Cloverleaf Sweet Rolls

By danyell923

Recipes & Menus | recipes

Vanilla Cloverleaf Sweet Rolls
A simple addition to the master dough results in deliciously scented rolls.

Makes 12

Recipe by Melissa Roberts

Photograph by Ditte Isager

April 2012

Ingredients

• Master Sweet Dough (click for recipe)
• 1 vanilla bean, split lengthwise
• 1 tablespoon unsalted butter, melted
• All-purpose flour (for dusting)
• 1 tablespoon (or more) whole milk
• 2 tablespoons (rounded) sugar
• Strawberry Jam (click for recipe)

Details

Servings 12
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Follow directions for Master Sweet Dough, scraping in seeds from vanilla bean as directed.

Coat muffin pan cups with melted butter. Punch down dough; divide in half. Roll half of dough on a lightly floured surface into a 12-inch-long log (cover remaining dough with plastic wrap). Cut log into 6 equal pieces. Cut 1 piece into 3 equal pieces. Roll each third into a 1 inch ball by cupping your hand and pushing dough against work surface as you roll it in a circular motion. Place 3 balls side by side in 1 muffin cup. Repeat with remaining pieces, then with remaining half of dough.

Loosely cover pan with plastic wrap or a kitchen towel and let sit in a warm, draft-free area until dough rises about 1 inch above rim of muffin pan, 1–1 1/2 hours.

Arrange a rack in middle of oven; preheat to 375°. Brush tops of rolls with milk, then sprinkle each with 1/2 tsp. sugar.

Bake until puffed and golden brown, 18–20 minutes. Transfer rolls to a wire rack; let cool, 10–20 minutes. Do Ahead: Let cool completely. Store airtight in freezer for up to 1 month. Let thaw at room temperature. Reheat on a baking sheet in a 350° oven until warm, 5–10 minutes.

Serve sweet rolls warm or at room temperature with Strawberry Jam.

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