Four Leaf Clover Rolls

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Yield: 8 large rolls

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These lucky rolls are the perfect addition to a corned beef and cabbage dinner — or any dinner, for that matter.

Four Leaf Clover Rolls

star rating (2) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 8 large rolls
Published: 12/28/2012

Ingredients

Tips from our bakers

  • Don?t have our Irish-Style Wholemeal Flour? You can substitute 1 cup (4 ounces) of our White Whole Wheat Flour or Premium Whole Wheat Flour.

Directions

1) Mix and knead all the ingredients — by hand, stand mixer, or bread machine set to the dough cycle — until the dough is smooth and elastic.

2) Place the dough in a greased bowl, cover, and let it rest for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.

3) Grease eight 5-ounce or 6-ounce ramekins.

4) Gently deflate the dough, divide it into 32 pieces, and shape each piece into a ball. It helps to first divide the dough into eight medium balls, and then further divide these into four balls each.

5) Place four balls into each of the ramekins. Cover the pans and let the rolls rise for 45 to 75 minutes, until they've crested over the rims of the ramekins.

6) Preheat the oven to 350°F.

7) Bake the rolls for 25 to 30 minutes, until they're golden brown and an instant-read thermometer inserted into their centers reads 200°F.

8) Brush the rolls with the melted butter, and let them cool for 5 minutes in the ramekins. Turn them out onto a rack to finish cooling. Serve warm, or at room temperature.

Yield: 8 large rolls.

Reviews

1
  • star rating 11/24/2013
  • ynpgal from KAF Community
  • Made these rolls using whole wheat flour instead of wholemeal. And I skipped the add-ins at the end. Cut them into six large, bun-sized rolls and baked them for about 5 extra minutes. They were DELICIOUS!!! And I just added the recipe to my recipe box so I can make them again and again.
  • star rating 03/26/2013
  • Sara from Sacramento, Ca
  • I used currants in the dough and it added just the right level of sweetness.
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