Dill Cloverleaf Rolls

17 May

When given some fresh dill recently, the first things I wanted to make (besides pickles) were some dill rolls! After searching for a specific recipe and coming up short, I adapted this recipe for some phenomenal cloverleaf rolls with dill.

Wow – these rolls are delicious! The prep and rising time isn’t rediculous either, which is a plus when you only have a few hours rather than a whole day to dedicate to making fresh bread. The dill isn’t overpowering, but just enough to give you a nice herb-filled bite. You can also substitute any other herb, depending on your preference.

Yum! Slap some butter on these hot rolls and call me content! 🙂

Dill Cloverleaf Rolls

2 1/4 tsp active dry yeast (or 1 packet)
1 Tbsp sugar
1 cup milk, warm (95-100 degrees)
1/2 cup water, warm (95-100 degrees)
3 1/2+ cups flour, all purpose
3 Tbsp olive oil
1 tsp salt
2 Tbsp fresh dill, chopped
2 Tbsp butter, melted

In the bowl of a stand mixer, combine the yeast, sugar, warm milk, and warm water. Stir together to dissolve sugar. Add olive oil and salt. Add 1 cup of flour at a time, mixing well. If dough is still sticky after 3 cups, add an additional 1/2 cup flour. Continue mixing until dough pulls away from the sides of the bowl. If still sticky, add a spoonful at a time until dough is smooth and no longer sticky. Gently shape dough into a ball, return to bowl. Cover with plastic and let it rise in a warm location for 45-60 minutes.

Preheat oven to 400 degrees. Spray a 12 cup muffin pan with cooking spray. Set aside.

When dough has roughly doubled in size, punch it down and fold it over a few times. Pull off small chunks, aproximately 1 inch around. Gently roll into a ball and place in one muffin cup. Continue the process, filling each cup with 3 balls of dough. Generously brush the tops of the dough with melted butter.

Bake for 12-15 minutes or until the tops are just turning golden. Immediately transfer to a cooling rack or basket. Serve warm.

Source: A Beckster Original, adapted from Baked by Rachel

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