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Sesame Cloverleaf Rolls
With their golden crusts and light, airy centers, cloverleaf rolls are always a favorite—and they are so easy to make. I like them plain as well as sprinkled with sesame seeds.
2 Dozen Rolls:
- 1 package (2¼ teaspoons) active dry yeast
- ¼ cup warm water, about 110°F
- 1 cup whole milk
- 2 tablespoons granulated sugar
- ½ cup (1 stick) butter
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 3½ cups all-purpose flour
- 1 teaspoon salt
- 1 large egg white, room temperature, well beaten
- 2 tablespoons sesame seeds
Make the Rolls:
FIRST, sprinkle the yeast over the water and let stand for 1 minute, then stir until the yeast is dissolved.
SECOND, scald the milk with the sugar by heating it in a small saucepan to the point of boiling. Remove it from heat and swirl in the butter until it melts completely. Cool in the pan until lukewarm.
THIRD, lightly beat the 2 eggs and the egg yolk together; combine with the dissolved yeast and the lukewarm milk. Then stir in 2 cups of the flour. Continue stirring until the batter is smooth and elastic, about 120 strokes. Scrape down the sides of the bowl with a rubber spatula. Cover the bowl with a clean tea towel and set in a draft-free place until the dough is bubbly and has doubled in volume, about 1 hour.
FOURTH, whisk the salt into the remaining 1½ cups of flour. Use an electric mixer fitted with a dough hook to slowly incorporate the flour mixture into the bubbly dough on low speed. Scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and add in a little extra flour as necessary, a tablespoon at a time, until the dough begins to pull away from the sides of the bowl. Reduce the mixer speed to low and knead for 5 minutes; the dough
should attain a smooth, soft, silky texture. Dust the dough with a little flour to keep it from sticking to your hands and form it into a ball. Place in a lightly oiled bowl and cover with plastic wrap. Refrigerate for at least 30 minutes and up to 4 hours.
Bake the Rolls:
Divide the dough into 6 equal pieces and roll the pieces between your hands into 12-inch ropes. Divide each rope into 12 equal pieces and roll the pieces into little balls. Place 3 balls into each of 24 lightly greased muffin cups. Use a pastry brush to glaze the tops of the rolls with the beaten egg white, and then sprinkle with the sesame seeds. Cover the rolls with a clean tea towel, set in a draft-free place and let them rise until doubled in size, about
1 hour. Bake at 400°F for 12 to 15 minutes. Brush the tops with melted butter while the rolls are still hot.
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