Sunday, June 17, 2007

Garlic and Rosemary Cloverleaf Rolls

In addition to everything else we made, we baked these rolls from the November 2003 issue of Cooking Light. The dough was sticky, and the rolls came out looking more like muffins than clover-shaped rolls, but they are fantastic. They have a great, mild garlic and rosemary flavor. We ate two of them as snacks earlier and froze the rest, as per the directions. This way, we can have delicious homemade rolls at random meals during the week, without having to make them that day. We will definitely make batches of these again to have on hand once we've depleted our stash.

Garlic and Rosemary Cloverleaf Rolls

These rolls freeze well. Bake, cool completely, wrap in heavy-duty foil, and freeze for up to a month. Thaw completely, and reheat in foil at 375° for 15 minutes or until warm. The recipe doubles easily if you're baking for a crowd.

1 whole garlic head
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm 2% reduced-fat milk (100° to 110°)
3 1/3 cups all-purpose flour, divided
2 tablespoons butter, softened
2 tablespoons sugar
1 teaspoon salt
1 large egg
1 tablespoon finely chopped fresh or 1/4 teaspoon dried rosemary
Cooking spray
1 tablespoon butter, melted

Preheat oven to 350°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool slightly. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Dissolve yeast in milk in a large bowl; let stand 5 minutes. Add garlic pulp. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour, 2 tablespoons butter, sugar, salt, egg, and rosemary; beat with a mixer at medium speed until combined. Add 2 cups flour, and beat until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down. Divide dough into 12 equal portions. Divide each portion into 3 pieces, and shape each piece into a ball. Coat 12 muffin cups with cooking spray; place 3 dough balls in each muffin cup. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.

Preheat oven to 400°.

Uncover dough, and brush tops with 1 tablespoon melted butter. Bake at 400° for 12 minutes or until browned. Remove from pans; serve warm.

Yield: 1 dozen

No comments: