‘Everything’ Cloverleaf Rolls

Holiday, Scones & Muffins, Sides

'Everything' Cloverleaf Rolls

These rolls only took about a million times to get right. But when I got them right, I got them right! (Or at least I think so.)

For this recipe, I teamed up with McCormick Gourmet to bring you the lightest, fluffiest and buttery rolls evrrrr. And they’re topped with my favorite topping in the entire world: “The Everything” bagel topping.

I’ve put the topping on a lot of things at this point: hamburger buns and pretzels and now, Cloverleaf Rolls. But it’s for a reason.

'Everything' Cloverleaf Rolls

'Everything' Cloverleaf Rolls

'Everything' Cloverleaf Rolls

It has glorious texture and the combination of poppy seeds, two different types of sesame seeds, and onion and garlic flakes is magical. It needs nothing more than just a light smothering of butter.

These deserve a place on your Thanksgiving day table, right next to the other favorite carbs: mashed potatoes, stuffing and more stuffing.

'Everything' Cloverleaf Rolls

Cloverleaf Rolls

Prep Time: 3 hours, 15 minutes

Cook Time: 12 minutes

Total Time: 3 hours, 27 minutes

Yield: 12 rolls

Serving Size: 12

Cloverleaf Rolls

Ingredients

    Everything Topping: 
  • 1/2 teaspoon McCormick Gourmet Poppy Seeds
  • 1/2 teaspoon McCormick Gourmet White Sesame Seeds
  • 1/2 teaspoon McCormick Gourmet Black Sesame Seeds
  • 1/2 teaspoon garlic flakes
  • 1/2 teaspoon onion flakes
  • Large pinch of McCormick Gourmet Italian Sea Salt
  • Cloverleaf Rolls: 
  • 3 teaspoons yeast
  • 1 cup warm milk (heated to 110 degrees F) 
  • 3 tablespoons honey
  • 1 1/2 teaspoons olive oil
  • 1 large egg yolk
  • 3 tablespoons unsalted butter, softened 
  • 2 teaspoons salt 
  • 3 cups + 2 tablespoons all-purpose flour 

Directions

  1. To make the Everything Topping: In a small bowl, mix together all of the ingredients and set aside. 
  2. To make the Cloverleaf Rolls: Grease the wells of a muffin tin and set aside. 
  3.  In the bowl of you stand-up mixer (with the dough hook attached), combine the yeast, warm milk, honey and olive oil; give it a gentle mix with a spoon. Let stand until foamy, about 10 to 15 minutes.
  4. Pour in the egg yolk and softened butter; mix on low speed until just combined, then add about 1 cup of flour and salt. Mix on low speed, gradually increasing to medium as the flour becomes incorporated. Again add 1 cup at a time, allowing each cup to full combine before adding the next one, and stopping at 3 cups, kneading the dough for about 4 to 5 minutes. If the dough is too sticky, add a tablespoon or two of flour until it becomes smooth. I found that the dough was best a bit sticky. Remove the dough from the bowl and form into a ball with your hands (it may be a bit of a messy loose ball but that’s ok).
  5. Brush a large bowl with melted butter or spray it with cooking spray. Add the dough to the bowl, turning it once or twice to cover in the butter or cooking spray. Place a towel over the top and let rise in a warm place for 1 1/2 to 2 hours, until it’s doubled in size. Punch the dough down, then transfer to a floured workspace. Tear small pieces of dough off the larger piece, and roll into balls slightly larger than one inch wide. Add three balls to each well in the muffin tin. They should be pressed up against each other. You may have to nestle them in there—this is ok! Continue until you’ve worked your way through all of the dough. You should end up with 12 rolls. 
  6. Cover and let rise again, in a warm spot, for about an hour. If they’re not ready at an hour, let them rise for an additional 30 minutes. They should be well out of the pan (see photo above for a visual reference). 
  7. Preheat the oven to 350 degrees F. Lightly (important or you’ll deflate the rolls!) the tops of each clover with the egg wash and sprinkle a generous amount of ‘everything’ mixture atop the rolls. 
  8. Bake for about 12 to 13 minutes, until the tops are lightly golden brown and the muffins look amazing. Allow to cool for a few minutes in the muffin tins and then remove. Serve them with butter.  
http://www.acozykitchen.com/cloverleaf-rolls/

Recipe adapted from How Sweet It Is

(This post is sponsored by McCormick Gourmet. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)

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10 Comments

  • Reply Taryn November 21, 2015 at 12:47 pm

    Nice! I make Pioneer Woman’s cloverleaf rolls every year for Thanksgiving, but never thought of topping them with anything…maybe I’ll have to branch out this year.

  • Reply Kristin November 21, 2015 at 1:14 pm

    I love a good puffy buttery cloverleaf roll and this just looks like it adds to the fun! Will definitely be trying the “everything” topping out! I love the idea of using it on hamburger buns, too!

  • Reply Sarah November 24, 2015 at 5:55 am

    These look so deliciously! I love cloverleaf rolls!

  • Reply What I’d Make for Thanksgiving | The Leek & The Carrot November 25, 2015 at 5:57 am

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  • Reply Ellen November 25, 2015 at 6:57 am

    I’ve read your blog for years, made tons o’ things and have never commented…. Here it goes: Can I make this today and fridge it until tomorrow? Should I get the rolls into the pan then chill until tomorrow afternoon? Or chill when it’s still a big ol ball? Thanks! You da best.

    • Adrianna Adarme
      Reply Adrianna Adarme November 25, 2015 at 11:43 am

      Oh great! I say make the rolls today, let them cool and then put them in an airtight container and leave out of the fridge. Should be good!

  • Reply Elizabeth Nitz December 9, 2015 at 2:22 am

    Thank you for sharing !

  • Reply Kimberly Taylor December 9, 2015 at 2:22 am

    Thank you for sharing !

  • Reply Melisa November 25, 2016 at 5:20 pm

    I made these rolls for Thanksgiving dinner and they were a huge hit! Absolutely delicious. Thanks so much for posting!

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