Rosemary & Garlic Clover Leaf Rolls - Elizabeth

I made these rolls for Christmas dinner with Joel's family. They're slightly sweet, have a great flavor & pull apart nicely. This recipe makes 12 dinner rolls.

Recipe & pictures below.



Rosemary & Garlic Clover Leaf Rolls
3 1/3 cups all-purpose flour
2 1/4 teaspoons dry yeast
2 tablespoons sugar
1 teaspoon salt
2 cloves of minced garlic - more or less to taste
1 tablespoon finely chopped fresh rosemary
1 cup warm milk
2 tablespoons olive oil [butter works, too]
1 large egg
1 tablespoon butter, melted - to brush on before baking.

Mix the dry ingredients, add the minced garlic & rosemary [I cut mine with scissors!!], add the oil, milk, & egg. Beat together until you have a rough dough.

Dump onto a floured surface & knead until you have a smooth, elastic ball, adding more flour as needed to keep dough from sticking to hands & surface. [More on kneading in this calzone post.] Put in oiled bowl, turn to cover, let rise for a few hours, until doubled in size.

Remove from bowl & punch down to deflate. Divide the dough into 12 equal parts. For each roll, divide the dough into 3 sections. Form 3 balls, then place together in an oiled cupcake tin [see pictures].

Let rest for another 30-60 minutes, brush tops with melted butter. then bake for about 12 minutes at 400 degrees.

My notes
These were good! I accidentally divided the dough into 8 pieces the first time, so I had to redivide to get 12 - I think this overworked the dough so they were a little dense, but still tasty.

To get them to look smooth on top, I took each small piece & pulled it down, pinching in on the bottom until it looked uniform [see picture]. This took a bit more time, so if you're not too worried about presentation, skip it.













Enjoy!