Does anyone else just go gaaaa-gaaaaa for homemade rolls? I make them so rarely, that they really have become special and are one of those things that has come to represent the holidays to me.

Cloverleaf Rolls

Which is why these CloverLeaf Rolls were the perfect way to celebrate The Pioneer Woman’s New Book “A Year of Holidays.” It is an incredibly warm and heartfelt book that captures charming glimpses into the life and personal celebrations of everyone’s beloved first family of ranching and comfort food, the Drummonds!

cloverleaf rolls pic

It was hard to choose one recipe over the other, (as there were about a dozen that I was ready to run to the stove and cook right away) but I’m glad I chose this recipe for a couple reasons. Slightly crispy with butter on the outside and soooo soft and pillowy on the inside, they are completely amazing as is, or the perfect vehicle for more butter, jam or perhaps sopping up sauce or soup.

And while I could gush on an on about how these rolls are seriously perfect the way they are, I love the fact that the dough is incredibly versatile.

Cloverleaf Rolls

I took Ree’s recipe of dough and made three different types of rolls with one batch. The delicious and traditional holiday CloverLeaf Rolls which will definitely be gracing our Holiday table this year!

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Then I made a “lazy” roll- (pictured above) which meant that I didn’t go to the trouble of rolling the dough into adorable little balls and making them into clovers. Instead I just plopped them on sheet pans. But where I got “fancy” is that I added crushed garlic to the melted butter and brushed them with that garlicky butter and just about had a coronary trying to shove those hot little rolls into my mouth the second they were done baking.

Cloverleaf Rolls

And then there was a sweet version, which I will share with you soon. The point is- the dough is great, feels very dependable and manageable for yeast dough (which can be fickle!) and there are a lot of options for how you use the dough. It will be a new staple in my house and I am grateful for having discovered it.

But that is how Ree’s Recipes tend to be. Reliable and delicious and comforting- just the way I like them!

Cloverleaf Rolls

I would love for you to share in the “Year of Holidays” enjoyment with me. I have THREE copies of this wonderful book to give away courtesy of Ree (Thank You!!) All you have to do is tell me what your favorite Christmas Cookie is and you are entered to win a copy!

THIS RECIPE IS NOW CLOSED!!!!!!

The winners are:

*Comment #1497: Deborah,   Submitted on 2013/11/13 at 4:11 pm

“My all time favorite are cutout Christmas cookies with almond flavored royal icing.”

 

*Comment #173: Jana, Submitted on 2013/11/13 at 6:55 am

“Chocolate Chip shortbread cookies with one end dipped in chocolate. Yum”

 

*Comment #726: Linda Cates, Submitted on 2013/11/13 at 8:09 am

“Christmas sugar cookies and Peanut butter blossoms.”

 

Congratulations Ladies!! Please send me an email at heatherchristo@gmail.com to claim your prize!!

 

 

 

This is open to US residents only (sorry!) and the contest will close on Friday night, November 15th at 12AM PT. I will announce the winner here and on Facebook on Saturday morning. Good Luck!!

To make these CloverLeaf Rolls, this is what you do:
In a large pot, heat the milk, oil and sugar to a simmer. Then set aside to cool to luke warm.

When the milk mixture is luke warm, add 4 cups of flour and the yeast and stir well. Cover the pot with the lid and let sit somewhere warm for 1 hour.

Cloverleaf Rolls

Clover Rolls

When the dough has risen, stir in the last ½ cup of flour and the baking powder, baking soda and salt until well combined. Let sit another 30 minutes.

Cloverleaf Rolls

Preheat the oven to 400 degrees.
Melt the butter and drizzle a little in each cup of a muffin tin (this will make about 18 rolls). There will be a little butter left over, set it aside.

Cloverleaf Rolls

Pinch off little tablespoons of dough and roll them into balls.

Cloverleaf Rolls

Put three balls in each muffin tin. Cover the full muffin tins with a dishcloth and let rise about 30 minutes.

Cloverleaf Rolls

Bake the rolls at 400 for about 15 minutes, they will be golden brown on top, and tender and soft on the inside when you pull them apart. Brush the tops with the remaining butter and serve warm.

Cloverleaf Rolls

 

Recipe: Clover Leaf Rolls

*Below is a HALF recipe, and it makes 18 rolls. The FULL recipe makes 3 dozen of these cloverleaf rolls

Ingredients

  • 2 cups whole milk
  • ½ cup canola oil
  • ½ cup sugar
  • 4 1/2 cups AP flour
  • 1 package yeast
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons salt
  • 4 tablespoons butter

Instructions

  1. In a large pot, heat the milk, oil and sugar to a simmer. Then set aside to cool to luke warm.
  2. When the milk mixture is luke warm, add 4 cups of flour and the yeast and stir well. Cover the pot with the lid and let sit somewhere warm for 1 hour.
  3. When the dough has risen, stir in the last ½ cup of flour and the baking powder, baking soda and salt until well combined. Let sit another 30 minutes.
  4. Preheat the oven to 400 degrees.
  5. Melt the butter and drizzle a little in each cup of a muffin tin (this will make about 18 rolls). There will be a little butter left over, set it aside.
  6. Pinch off little tablespoons of dough and roll them into balls. Put three balls in each muffin tin. Cover the full muffin tins with a dish cloth and let rise about 30 minutes.
  7. Bake the rolls at 400 for about 15 minutes, they will be golden brown on top, and tender and soft on the inside when you pull them apart. Brush the tops with the remaining butter and serve warm.

Preparation time: 2 hour(s)

Cooking time: 15 minute(s)

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