Cloverleaf Rolls

By bweber

Ingredients

• Ingredients
• 1 1 1 pkg quick-rise yeast
• 1 1/3 1 1/3 1/3 c milk, lukewarm
• 3 3 3 c all purpose flour
• 3 3 3 Tbsp olive oil, extra virgin
• 1 1 1 Tbsp sugar
• 1 1 1 tsp salt
• 1 1 1 Tbsp melted butter
• coarse sea salt

Details

Servings 12
Preparation time 55mins
Cooking time 70mins
Adapted from justapinch.com

Preparation

Step 1

Directions

1 Dissolve yeast in the warm milk in bowl of electric mixer. Stir in 1 cup of flour. Beat until smooth.
2 Stir in enough of the remaining flour, adding the oil, sugar, and salt; mixing on low speed until a soft dough forms. (You might have to add more than the 3 cups to get it to the soft dough stage.) Cover and let rise in warm place until doubled in size, about 45 minutes.
3 Heat oven to 400 degrees. Prep a 12 cup muffin pan with non-stick cooking spray. (I tend to use melted butter since baked on spray is hard to wash off.)
4 Punch down the dough in the center and fold over a couple times. Pinch the dough in 1 inch balls and quickly roll in the center of your palms.
5 Place 3 balls in each muffin cup; brush with melted butter and sprinkle with the coarse sea salt. Put in oven and bake 15 minutes or until edges are lightly browned.
6 Enjoy! (These are best eaten the day they are made.)