Roll Up a Clover

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With this hands-on recipe for Sham­rockin’ Rolls, lit­tle bak­ers can put a new twist on a din­ner fa­vorite. Serve them with your rain­bow meal!


3½ cups flour

¼ cup sugar

1 packet rapid rise yeast

1 tsp. salt

¾ cup milk, warmed to 110°F to 115°F

6 Tbs. un­salted but­ter, melted and cooled, plus 4 Tbs., melted for brush­ing

2 eggs, at room tem­per­a­ture

1. In a large bowl, whisk to­gether the flour, sugar, yeast, and salt. In a medium bowl, whisk to­gether the milk, but­ter, and eggs. Com­bine the two mix­tures and stir un­til blended.

2. On a lightly floured sur­face, knead the dough for about 10 min­utes. Add a lit­tle more flour if the dough is sticky. Place it in an oiled bowl and turn to coat. Cover the bowl with a damp towel and let rise un­til dou­bled in size, about 1½ hours.

3. Line two bak­ing sheets with parch­ment pa­per. Punch down the dough and knead it for a few min­utes to re­lease the gas bub­bles. Halve the dough; re­turn one por­tion to the bowl and cover. On a lightly floured sur­face, roll out the other half into a 4½x8-inch rec­tan­gle.

4. Cut the dough rec­tan­gle length­wise into six ¾-inch strips. Cover them with plas­tic wrap. On a clean sur­face and work­ing with one at a time, roll and stretch a strip into a 19-inch-long rope. Form a sham­rock as shown above, then place it on the bak­ing sheet and cover with plas­tic wrap. Re­peat with the re­main­ing dough, plac­ing six rolls on each bak­ing sheet and spac­ing them 2 inches apart. Let the dough rise for an­other 45 min­utes.

5. Heat oven to 350°F. Brush the rolls with melted but­ter. Bake, switch­ing each pan’s po­si­tion half­way through, un­til the rolls are golden brown, about 25 min­utes. Let them cool slightly be­fore serv­ing.

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