Tuesday, July 19, 2011

Cloverleaf Rolls

It's been about 7.5 weeks since I sprained my ankle, and things are getting a lot better!  Physical therapy is definitely helping, and I was able to finally get out of the house with some friends a couple of times.  I'm only gonna be in Austin for a couple more weeks, and then I'm going to the beach with my family!  :)  That'll be fun, and I'm going to try and do some cooking and baking while I'm there.  Moving to Urbana is going to be after that, so it's still a while until I make the move, but hopefully I'll be able to move sometime in the near future.

Out of boredom over the past several weeks, I've been writing down recipes online and out of cookbooks that I am interested in.  I know, it's super weird, but it's just a busy-work kind of activity that creates wonderful yummy food images in my head :)  My mom owns this wonderful New York Times cookbook with the acclaimed cook Craig Claiborne, so I got inspired to make cloverleaf rolls.

The first time I ate a cloverleaf roll (and the BEST ones, in my opinion) was at The Beef House in Covington, IN.  It's about 45 minutes outside of Champaign-Urbana, and on my way to/from Oberlin.  They have this amazingly buttery and thick texture that goes beautifully with their famous strawberry jam and apple butter.  The cloverleaf rolls I made, from the Craig Claiborne cookbook, don't taste exactly the same, but signature to my usual concoctions, have an incredibly buttery texture :)  It takes a lot of arm strength and time to make these rolls, but trust me---it's worth the effort.  Hope y'all give these delicious rolls a try!

Cloverleaf Rolls
(from the New York Times Cookbook by Craig Claiborne)

2 cups milk 
1/4 cup butter 
1/4 cup sugar 
2 tsp salt 
2 packages yeast 
1/4 cup lukewarm water 
6 cups flour 
olive oil 
melted butter

Bring milk to a boil, and add butter, sugar and salt; cool to lukewarm.  Soften yeast in the lukewarm water and add to milk mixture; add about half of the flour and mix well.  Add remaining flour to make a soft dough, and turn out on a floured board; let rest 10 minutes and knead for 10 minutes. Place dough in a bowl coated with olive oil, grease surface, cover, and let rise in a warm place until doubled, for 1 hour. Turn dough out on a floured board and knead until surface is smooth. Cut risen dough in three equal pieces, and shape each third into a 12" long log. Cut each into 12 equal pieces, and divide each piece into thirds, creating 36 pieces total. Grease muffin tins, shape pieces into balls, and place three balls in each tin. Brush with melted butter and let rise until doubled, for 1 hour. Preheat oven to 375º F, and brush rolls with melted butter; bake 15-20 minutes. Serve warm with butter and jam.

Hope y'all enjoy!

xoxo, Sara 


  1. Sara, thanks for stopping by my blog. Sorry to hear about your ankle. I have fond memories of time spent in Champaign-Urbana! The cloverleaf rolls look delicious.

  2. Thanks for stopping by my blog! :D I hope your ankle continues to get better.

    Your rolls look delicious. There is nothing better than freshly baked bread. Yum!