Comments on: Buttery Cloverleaf Thanksgiving-Table Dinner Rolls

By: Dana

Dana — Fri, 17 Dec 2021 01:46:50 +0000

Can you make this the night before? When would you put the dough in the fridge? Before or after the first rise? Or after you put in muffin tins? Any idea how long it would take to double in size after take out of fridge? Appreciate any suggestions. Gonna try this for a Christmas lunch.

By: Brandi

Brandi — Sun, 20 Nov 2011 19:29:22 +0000

I don’t have any bread flour, if I substitute with AP flour will I get the same results?

By: Kelly Conway

Kelly Conway — Tue, 04 Oct 2011 17:51:09 +0000

Perfect dinner roll recipe. It comes out perfect every time. I had to take the cookie sheet out from under mine to make sure the bottoms cooked in my oven.

By: Kelly Conway

Kelly Conway — Tue, 04 Oct 2011 17:50:06 +0000

These turn out perfect every time I make them. I always make a double batch. To cut down on the ball rolling time for a big family event I put some in a 13 x 9 pan like traditional rolls. They cooked up nicely that way as well.

By: beckyann

beckyann — Thu, 02 Dec 2010 14:49:53 +0000

I tried these out last night and I wasn’t real crazy about them. I’m not going to review them because I made a few changes, so don’t feel like it would be fair, since it’s my fault I didn’t follow the recipe exactly. Here are the changes I made…milk with lemon juice substitute for the buttermilk, no bread flour so used all all-purpose, and I threw everything into my bread machine for the mixing, kneading, & 1st rise. When I took it out of the bread machine it was almost like a batter. I had to add a LOT more flour to get the dough where I could do anything with it, but it was still pretty sticky & messy to get together. My husband and children liked them, but I thought they had a slightly acidic taste, I don’t know if it was from all the yeast or from the lemon juice. So anyway, I post this just to warn you to not try to play to much with this recipe…follow it exactly!!!

By: betsysmile

betsysmile — Wed, 10 Nov 2010 17:09:19 +0000

Wow! These look really promising! I’m going to make them with Trader Joe’s white whole wheat flour. Ha! Talk about a contradiction, but that’s what I’ve got. I’m excited to see how they come out!!

By: breitbaker

breitbaker — Mon, 01 Nov 2010 15:37:46 +0000

You’re correct, it is a lot…The original recipe(received from a professional baker) called for the 2 Tablespoons so I left it the same. The logic being that anytime you add quite a bit of butter and sugar to a dough, it will slow down your yeast development. You certainly can use less, it will simply take a bit longer to rise. Normally I’m an advocate of using the least amount of yeast as is practical, due to the fact that you can coax more flavor from the flour that way, but in an enriched dough, like this one, the flavor of the enrichments is what you will notice, so the fast rising time doesn’t affect the taste. Hope this isn’t too confusing!

By: Susan

Susan — Mon, 01 Nov 2010 04:50:14 +0000

Two tablespoons of instant yeast looks like way too much for only 4 cups of flour! Are you sure this is correct? Your other bread recipe only has 2 1/4 tsp for the same amount of flour.