
Sundried Tomato Clover Rolls
October 9, 2018These rolls come together very quickly and are full of delicious sun-dried tomatoes and cheese (what a classic combination!). Clover rolls are named after the clover plant, because they have three pieces. Being able to pull the rolls apart was a terrific fun factor for our toddler!
You will need:
- 2 1/4 t (1 packet) yeast
- 1/2 c milk, lukewarm
- 1/3 c water, lukewarm
- 10 oz sun-dried tomatoes packed in oil, drained with 3 T of the oil reserved
- 1 t salt
- 1 egg, beaten
- 1 T onion powder
- 3 1/4 c flour
- 1 c shredded sharp cheddar cheese
Then you will…
- In a large mixing bowl or the bowl of a stand mixer, combine the yeast with the milk and water. Allow to rest and bloom for 5 minutes.
- Chop the sun-dried tomatoes.
- Mix in the tomatoes, tomato oil, salt, egg, onion powder, flour and cheese.
- Knead until smooth and soft, 7-8 minutes.
- Lightly grease a large bowl and put the dough in, coating it on all sides. Cover with a damp towel and allow to double in size, roughly one hour.
- Lightly grease a 12 muffin tin with nonstick cooking spray.
- Roll the dough into 36 small balls and put three in each muffin cup.
- Allow to rise another 30 minutes.
- Preheat your oven to 350 degrees.
- Bake for 15-20 minutes, until the rolls are lightly golden on the edges and gently spring back under your finger.
- Allow to cool for 5 minutes before removing from the tin. Finish cooling on a wire rack.
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