Cloverleaf Dinner Rolls
These will be on my Thanksgiving dinner table, but for now they're in my freezer.
- 1 package dry yeast (or about 2 1/2 t.)
- 3 T warm water
- 1 c. warm milk
- 4 T (60 g.) softened butter + extra for brushing on top
- 3 T sugar
- 1 egg
- 1 t. salt
- 3 1/2 c. flour
- drizzle of oil
Divide into 36 pieces and roll into balls (slice in half, cut each half into 3 pieces, and cut each third into 6 pieces). At this point you can freeze until Thanksgiving! I went ahead and made a few to see how they would turn out.
Grease a muffin pan and add 3 dough balls to each cup. Cover loosely and let rise for an hour. Brush with a bit of melted butter. Bake at 375F, 190C for 20-25 minutes, until lightly browned.
Since stocks are necessary for most thanksgiving recipes, and it doesn't come in a can here, I went ahead and made about 6 cups. While celery is usually used, along with a variety of veggies, I didn't have any so here's what mine included today:
- Half an onion
- 2 cloves of garlic
- Herbs (a sprig of thyme, a few leaves of rosemary, and a little floppy basil)
- 1 old carrot, scrubbed
- 10 asparagus stems (the ends that aren't suitable for eating)
- 1 old zucchini
- 3 leaves of not-so-crisp lettuce
- 2 t. sea salt and a few shakes of pepper