Hey guys and welcome back to another post! This is a late post, but that is okay! I make these wonderful cloverleaf rolls for thanksgiving every year and I look forward to them every year. These cloverleaf rolls are said to give you good luck (not really but let’s just believe that they do) and are great to make at the end of a long year! I can see these as a staple for both Thanksgiving and Christmas dinner since they are easy to make and proof overnight in the fridge. Yup, I like to make the dough go through a cold-proof to really bring out the flavor of the yeast and create a super pillowy dough that is wonderful to eat.
I honestly cannot eat a holiday dinner without these rolls, they absolutely make the meal! I also think they are adorable in their cloverleaf shape. They look fancy like you bought them at a bakery. You can surprise your entire family by telling them that no, you made them and yes you are fabulous. ????
When making these rolls keep in mind to use fat to grease the muffin tins that they will eventually proof in. If you are trying to make as many things in advance as humanly possible never fear because these can be shaped and frozen ahead of time! Just take the rolls out of the freezer the morning of the dinner and allow to proof at room temperature until ready to bake. Mine took about five hours to fully defrost and proof and I baked them right next to my turkey! Which in turn created a wonderfully humid environment for the rolls and they turned out even better than expected. I usually like to bake my bread separate from all the other items of the meal, but I am glad that I discovered this little trick that brought my cloverleaf rolls to another level!
I hope you will use this awesome roll recipe in your next big holiday dinner and let me know how the recipe worked for you by leaving a comment!
- muffin tins
- measuring cups and spoons
- Kitchenaid Mixer
- Large bowl
- Bowl scraper
- 2 Tbsp. Vegetable shortening responsibly sourced
- 2 Tbsp. Butter
- 1 Tbsp. Sugar
- 1 Cup 2% Milk, scalded
- 2 1/4 Tsp. Yeast, active dry
- 1/4 Cup Water, 85 F
- 3 Cups All-purpose flour
- 1 1/4 Tsp. Salt
- Place vegetable shortening, butter, scalded milk, warm water, sugar, and yeast into the bowl of a Kitchenaid mixer and mix briefly with the dough hook attachment. Add in half of the flour and all of the salt and continue beating on the lowest speed until fully incorporated. If the dough is still wet, continue adding in flour half cup fulls at a time until the dough only sticks to the bottom of the bowl and looks rather tacky to the touch. I added just short of three cups of flour to my dough.
- Scoop out the dough into a well-greased bowl to allow the dough to proof overnight. If you would like to make the rolls in advance as I did, simply take the rolled dough out of the fridge the next day, shape the rolls by rolling small pieces of dough into balls and place three small balls of dough into a muffin tin. Once all of the muffin tins are filled with three balls of dough, wrap in plastic wrap and freeze until needed. Take the dough out of the freezer at least five hours before the rolls are needed and allow them to complete a second proof at room temperature.
- Preheat your oven to 425 F at least 30 minutes before the rolls are fully proofed. Bake the rolls for 15-18 minutes, or until golden brown. Allow the rolls to cool in their tins for 10 minutes before popping out and serving warm. Enjoy!If you need the rolls same day you can simply skip the step of freezing the dough and go straight to proofing the rolls before baking.
Interested in making some more bread? Check out my Russian Potato Bread Recipe!
Happy holidays and happy baking!