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In a small bowl, combine the warm milk, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes, or until it becomes frothy. If the mixture doesn't froth, your yeast may be expired, and it's best to start again with fresh yeast.
Prepare the Dough:
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, along with the melted butter and eggs. Stir everything together until a soft dough forms. If it's too sticky, gradually add more flour, a tablespoon at a time, until the dough is smooth and pulls away from the sides of the bowl.
Knead the Dough:
Turn the dough onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If you have a stand mixer, you can use the dough hook attachment for this step.
First Rise:
Grease a large bowl with a little butter and place the dough in it, turning to coat. Cover with a clean kitchen towel and let the dough rise in a warm place for about 1 hour or until it has doubled in size.
Shape the Rolls:
Once the dough has risen, punch it down to release the air. Divide the dough into 24 equal portions and roll each portion into a ball. Grease a muffin tin and place 3 dough balls into each muffin cup to form the cloverleaf shape.
Second Rise:
Cover the muffin tin with a towel and let the rolls rise for another 30-45 minutes, until they puff up.
Bake the Rolls:
Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven for 18-20 minutes or until golden brown on top.
Brush with Butter:
After removing the rolls from the oven, immediately brush them with melted butter for a beautiful golden sheen.
Serve:
Let the rolls cool slightly before serving. These rolls are best enjoyed warm!
Serving and Storage Tips:
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