Wednesday, November 21, 2012

Cloverleaf Rolls + Thanksgiving Menu

From the Kitchen of One Perfect Bite...No holiday here on the hill would be complete without warm dinner rolls. We have a lot going on this year, so I've fallen back on a very simple recipe I found in Gourmet magazine over a decade ago. I love the rich color of these buns and because they can be reheated without sacrificing quality, they are a great make-ahead candidate for the holiday table. The recipe is straight forward and can be made entirely by hand. If you feel more comfortable using your mixer, by all means do so. The rolls have a lovely crust that I know you will enjoy. If your menu is not yet set in stone, you might want to give this recipe a try. Speaking of menus, I promised some of you that I'd post our holiday menu today. Recipes for these dishes will be featured over the course of the next few weeks. Here's what is happening at our house tomorrow.

                                                       Thanksgiving Menu

                                                          Andean Corn Chowder
                        Apple and Escarole Salad with Oregon Blue Cheese and Hazelnuts
                          Roasted Double Rack of Pork with Morel Mushroom Pan Sauce
                                             Bacon, Leek and Mushroom Dressing
                                                           Gratin Dauphinois
                               Braised Brussels Sprouts with Bacon and Golden Raisins
                                                           Creamed Corn
                                                          Cloverleaf Rolls
                                                   Apple and Apricot Tart
                                                          Sweet Potato Pie
                                                        Maple-Walnut Tart

Cloverleaf Rolls...from the kitchen of One Perfect Bite courtesy of Gourmet magazine

3 tablespoons warm water
1 (1/4-ounce) package active dry yeast (2-1/2 teaspoons)
3 tablespoons sugar, divided use
1 stick (8 tablespoons) unsalted butter, divided use
1 cup whole milk
2 cups bread flour
1-1/2 teaspoons salt
1-1/2 to 2 cups all-purpose flour
1 large egg, lightly beaten with 2 teaspoons water
1 tablespoon poppy seeds and/or toasted sesame seeds for sprinkling

1) Stir together warm water, yeast, and 1 tablespoon sugar in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes.
2) Melt 6 tablespoons butter in a small saucepan, then add milk and heat to lukewarm. Stir together yeast mixture, remaining 2 tablespoons sugar, butter mixture, bread flour, and salt in a bowl with a wooden spoon until combined well, then stir in 1-1/2 cups all-purpose flour, or enough to make a slightly sticky dough.
3) Butter a large bowl. Knead dough on a lightly floured surface, kneading in more all-purpose flour as needed to keep dough from sticking, until smooth and elastic, about 10 minutes (dough will still be slightly sticky). Form dough into a ball. Grease a large bowl and place dough in it, turning to coat. Cover bowl with plastic wrap and let dough rise in a warm place until doubled in bulk, about 1 hour.
4) Butter 18 muffin cups with remaining 2 tablespoons butter. Turn out dough onto a lightly floured surface and divide into thirds. Working with 1 piece at a time (keep remaining portions covered with plastic wrap), cut off tablespoon pieces of dough and form pieces into balls. Put 3 balls into each buttered muffin cup. Let rolls rise, loosely covered with a kitchen towel (not terry cloth), in a warm place until almost doubled in bulk, 30 to 40 minutes.
5) Preheat oven to 400 degrees F. Brush rolls lightly with egg wash and sprinkle with seeds. Bake until golden, 15 to 20 minutes. Serve warm. Yield: 18 rolls.

Cooks' note: Rolls can be baked 1 day ahead and cooled completely, then kept, wrapped well in foil, at room temperature. Reheat in foil in a preheated 350 degrees F oven for 15 to 20 minutes.

One Year Ago Today: Frozen Maple-Mousse Cake with Candied Cranberries

Two Years Ago Today: Quick and Creamy Pumpkin Pudding

Three Years Ago Today: Pot Roast with Potatoes and Carrots


Yvonne @ StoneGable said...

You menu sounds divine! These little rolls sound so yummy!
Happy Thanksgiving!!!

David said...

Mary, That's a heck of a menu! You're really laying out a spread fit for a king... Those cloverleaf rolls are spectacular. Have a great Thanksgiving! Take Care, Big Daddy Dave

Angie's Recipes said...

Exactly like David said that's fit for a king!
Love your cloverleaf beautiful!

Merisi in Vienna said...

The menu sounds intriguing, I would not mind being your guest. Not at all! :-)

I read it twice, no, thrice, searching for turkey. ;-)
My family would disown me if I dared to not serve "the bird" . ;-)

Happy Thanksgiving to you and yours,

Food, Fun and Life in the Charente said...

Mmmm these sound so good and the menu is fantastic. Make me wonder why we don't have thanksgiving here. Enjoy your day of celebrations Diane

Sam @ My Carolina Kitchen said...

What beautiful rolls Mary. I would love to have a basket on my table.

Happy Thanksgiving from our house to yours.

Kim Garceau said...

First, I really love these rolls ans I'm gonna give these a try, maybe not for Thanksgiving (wich we don't celebrate a lot around here) but for the Holiday for sure! And, you menu looks stunning!

Foodycat said...

What a delicious-sounding menu!

Premalatha Aravindhan said...

wow wonderful menu,yummy...

Susan Lindquist said...

Mmmm .... these rolls look perfect-so shiny and perfectly speckled with poppy seed! Mary, your menu is just wonderful! So many Fall flavours and such a great selction of pies! I hope your family has a fun Thanksgiving celebration! Best wishes from our grey cottage on the hill to your home on the hill!

Jenn said...

The rolls look amazing, but your Thanksgiving menu is to die for! You are truly going away from traditional, but what a great way to go. If you don't mind, I'll be inviting myself to your house.. be there as soon as I can :)
Happy Thanksgiving, to you and your family, Mary!!!

Big Dude said...

Wow, what a menu - wish I lived close enough for an invite. Have a happy Thanksgiving.

Cranberry Morning said...

Beautiful! I love cloverleaf rolls because they're the one that I can't seem to mess up. :-) Have a wonderful Thanksgiving!♥

Roz P. said...

I love your menu Mary! You will have some very fortunate guests to enjoy your cooking! Happy Thanksgiving; I am so thankful for our friendship!


Beverly said...

Happy Thanksgiving to you and your family, too, Mary. Thank you so much for your visit. You made my day.♥

Now, I have to see if you have your brussels sprouts recipe on your blog.

The Red Apron said...

Now that I got my pro mixer I can finally make this yummy bread.
This looks delicious!
Thanks for sharing and have a great THANKSGIVING!!!!

Sue/the view from great island said...

The rolls look sooo good, I love the shape, and the deep brown color! Have a lovely day with your family, Mary!

kitchen flavours said...

Lovely rolls, Mary! I love eating rolls with generous spread of salted butter! Yum!
And your Thanksgiving Menu sounds fabulous.
Wish you and your family a blessed and wonderful Thanksgiving!

Nammi said...

looks delicious!!! HAve a nice thanksgiving

T.W. Barritt at Culinary Types said...

While I might make a meal of those lovely cloverleaf rolls, that is quite a spectacular menu! Hope you and your family have a wonderful day, Mary!

From the Kitchen said...

I no sooner got the words "next year I'm not wrestling with a turkey" out of my mouth when I come here and find you'll be having delicious pork. I feel validated!!


Martha said...

They look delicious! Happy Thanksgiving to you and your family!

Joanne said...

It wouldn't be Thanksgiving dinner without some warm rolls! These look great!

Lindalou said...

What a delightfully different Thanksgiving menu. Enjoy. Happy Thanksgiving Mary.


RSA Online said...

Happy thanks giving day Mary! New dish again. Taste good.

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