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.
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.
Prep Time: 3 hours, 15 minutes
Cook Time: 12 minutes
Total Time: 3 hours, 27 minutes
Yield: 12 rolls
Serving Size: 12
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
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
To make the Everything Topping: In a small bowl, mix together all of the ingredients and set aside.
To make the Cloverleaf Rolls: Grease the wells of a muffin tin and set aside.
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.
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).
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.
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).
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.
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.