Parmesan Herb Cloverleaf Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
* 1.5 cups milk * 11 Tb unsalted butter * 2 Tb sugar * 1 envelope active dry yeast * 4 cups all-purpose flour, plus more for dusting * 1.5 tsp salt * 1/2 cup packed freshly grated parmesan cheese * 2 Tb finely chopped flat-leaf parsley * 1 tsp finely chopped thyme * 1 tsp finely chopped rosemary
Directions
1. In a medium saucepan, heat the milk with 3 Tbs of the butter and the sugar just until the butter melts. Transfer to a large bowl and let cool slightly. Stir in the yeast and let stand until dissolved, approx 5 minutes. Add the 4 cups of flour and the salt and stir until a soft sticky dough forms.
2. Turn the dough out onto a lightly floured surface and knead until silky, approx 4 minutes. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm spot until doubled in bulk, approx 1 hour.
3. In a small shallow bowl, mix the cheese with the parsley, thyme and rosemary. Melt the remaining 8 Tb of butter in a small saucepan.
4. Lightly butter 18 of the cups in 2 or more nonstick muffin pans. Punch down the dough and divide it into 3 equal pieces. Working with 1 piece of dough at a time and keeping the rest covered, roll the piece of dough into a 1-inch-thick rope, then cut the rope into 18 equal pieces; roll each piece into a ball. Dip half of each ball into the melted butter and then into the herb-cheese mixture and arrange 3 balls in each prepared muffin cup, coated sides touching the center. Repeat with the remaining dough and topping. Brush the top of the rolls with the remaining melted butter. Cover the muffin pans with plastic wrap and refrigerate overnight.
5. Loosely re-drape the plastic wrap over the muffin tins. Let the rolls rise in a warm spot until they are approx 1 inch above the rim of the cups, about 2 hours.
6. Preheat the oven to 425° F. Bake the rolls int he lower and middle thirds of the oven for approx 15 minutes, or until golden and sizzling; shift the pans halfway through from top to bottom and back to front for even browning. Turn the rolls out onto a rack and let cool slightly before serving.
Number of Servings: 18
Recipe submitted by SparkPeople user CLAIREM0291.
1. In a medium saucepan, heat the milk with 3 Tbs of the butter and the sugar just until the butter melts. Transfer to a large bowl and let cool slightly. Stir in the yeast and let stand until dissolved, approx 5 minutes. Add the 4 cups of flour and the salt and stir until a soft sticky dough forms.
2. Turn the dough out onto a lightly floured surface and knead until silky, approx 4 minutes. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm spot until doubled in bulk, approx 1 hour.
3. In a small shallow bowl, mix the cheese with the parsley, thyme and rosemary. Melt the remaining 8 Tb of butter in a small saucepan.
4. Lightly butter 18 of the cups in 2 or more nonstick muffin pans. Punch down the dough and divide it into 3 equal pieces. Working with 1 piece of dough at a time and keeping the rest covered, roll the piece of dough into a 1-inch-thick rope, then cut the rope into 18 equal pieces; roll each piece into a ball. Dip half of each ball into the melted butter and then into the herb-cheese mixture and arrange 3 balls in each prepared muffin cup, coated sides touching the center. Repeat with the remaining dough and topping. Brush the top of the rolls with the remaining melted butter. Cover the muffin pans with plastic wrap and refrigerate overnight.
5. Loosely re-drape the plastic wrap over the muffin tins. Let the rolls rise in a warm spot until they are approx 1 inch above the rim of the cups, about 2 hours.
6. Preheat the oven to 425° F. Bake the rolls int he lower and middle thirds of the oven for approx 15 minutes, or until golden and sizzling; shift the pans halfway through from top to bottom and back to front for even browning. Turn the rolls out onto a rack and let cool slightly before serving.
Number of Servings: 18
Recipe submitted by SparkPeople user CLAIREM0291.
Nutritional Info Amount Per Serving
- Calories: 190.0
- Total Fat: 8.2 g
- Cholesterol: 21.6 mg
- Sodium: 193.5 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 0.9 g
- Protein: 5.0 g
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