Soft Pull-Apart Milk Dinner Rolls
By Joe
Source: Serious Eats — Jed Portman, Buttery Pull-Apart Cloverleaf Dinner Rolls.
A buttery pull-apart cloverleaf dinner rolls recipe for 12 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Add flour, potato flakes, sugar, salt, and yeast in the bowl of a stand mixer. Fit mixer using dough hook plus on low speed, blend briefly to mix. Add butter (5 tablespoons) (71 g), egg, plus milk, plus blend on low speed using dough hook till dough begins to come together, around 1 minute. Increase speed to medium-low plus knead till the dough is smooth, springy, plus passes the windowpane test, around 10 minutes.The dough will feel soft plus tacky, but it should not be so tacky that it’s hard to handle. Move dough to a gently greased mid-sized bowl. Cover with cling film or a damp towel plus let rise at room temperature till roughly doubled in size, around 90 minutes. Turn dough out onto one clean work surface. Pat dough in a roughly 10x30 cm rectangle and cut into four long strips, next cut every strip in three equal sections for 12 pieces. Cut every of those in three smaller pieces for 36 portions, around 24 g every. (I recommend weighing them, for accuracy plus consistency.) Form every piece in a tight ball, pinching the seam closed. Oil the wells of a 12-cup muffin pan using softened butter (1 tablespoon). Lightly push three balls in each well, seam-side-down. You do not want to smash them in the pan, but every should touch the bottom of the well, plus they should be uniformly distributed. Cover loosely with cling film or a damp towel and let rise till swollen and a little above the rim of the pan, around 60 to 90 minutes. (Alternatively, for extra flavor plus a better rise, cover shaped rolls firmly, move them to the fridge, plus cold-proof them for 8 to 24 hours.) Take out them off the fridge 1 1/2 hours before baking.) Around 30 minutes before baking, adjust oven rack in order to middle position plus heat the oven to 175°C (17°C). Bake rolls till they are risen plus amber brown, 20 to 25 minutes. Microwave the leftover 2 tablespoons butter in a little bowl till fully melted, 30 to 60 seconds. Brush rolls well with melted butter while still warm, next leave till it is cold for 10 minutes in the pan using a pastry brush. Eat at once or remove from the pan and move to a rack to finish cooling.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
4.2 g per serving
8.4 % of the 50 g daily maximum · 16.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for unsalted butter, cut into 8 pieces, 6 ta, so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 168 kcal |
| Protein | 5.2 g |
| Carbohydrate | 32.9 g |
| of which sugars | 5.5 g |
| of which free sugars | 4.2 g |
| Fat | 1.5 g |
| of which saturates | 0.6 g |
| Fibre | 1.1 g |
| Salt | 0.77 g |
Protein per 100 kcal
3.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
