I love bread. Other than chocolate, it is a huge weakness of mine. I don't get to indulge in my cravings for it much though, because I hate hearing my husband lecture me on how unhealthy bread made with white flour is. Tuesday, I just didn't care though. I was craving it and he was at work, so I pulled out my trusty Paula Deen recipes to find a quick and easy recipe to whip up. After a bit of searching, I found this Buttery Cloverleaf Roll recipe that looked mighty yummy, and it turns out, they were! I was thinking of playing off the cloverleaf part and maybe making these for St. Patrick's Day with our corned beef. Maybe tint them green? We'll see :)
1 cup warm milk (105- 110 degrees)
5 tbs sugar
1 tbs active dry yeast
1/2 cup butter, softened
1 large egg
3/4 tsp salt
3 1/2 cups all purpose flour (*I used bread flour here. I am not sure how much of a difference it would have made with all purpose flour)
2 tbs heavy whipping cream
1/4 cup melted butter
In a medium bowl, combine milk, sugar and yeast. Let stand for 10 minutes, or until mixture is foamy.
Fit your stand mixer with the dough hook attachment, and combine softened butter, egg and salt. Add yeast mixture, beating at low speed until smooth. Gradually add flour, beating at medium speed until a smooth and elastic dough forms. Dough may be slightly sticky.
Spray a large bowl with nonstick cook spray. Form dough into a ball, and place in greased bowl, turning to grease top. Cover and let stand in a warm place (85 degrees) for 1 hour, or until dough doubles in size.
Spray 2 muffin tins win nonstick cook spray. Divide dough in 24 equal pieces. Divide each piece into 3 equal portions, and roll each portion into a ball. Place 3 dough balls in each muffin cup hole. Brush each with cream. Cover and let stand in warm place for 35 to 45 minutes, or until double in size.
Preheat oven to 350 degrees. Bake for 15 minutes, or until golden brown. Brush with melted butter. Remove from muffin tins and place on a wire rack to cool.