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Tuesday, January 29, 2013

Buttermilk Clover Rolls

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I remember when Ryan and I began registering for wedding gifts and I used the laser scan gun to add a KitchenAid mixer to our registry. Ryan glanced at the price and nearly had a heart attack before trying to convince me that it wasn't a necessity. He claimed that I wouldn't use it much, and that no one was going to buy it for me anyway.
It was one of the first, but certainly not the last, times I proved Ryan wrong ;) Not only did his aunt generously gift us with the stand mixer, but it is the most-used tool in our kitchen! Mine has a prominent spot on the countertop. I wouldn't dream of hiding it in a cabinet because I'd constantly be lugging it back out. From baking to bread making to chicken shredding, the KitchenAid is used at least four or five times a week, and sometimes four or five times in one day! 

These buttermilk clover rolls were mixed up in the KitchenAid. If you don't have one, you can certainly  knead these by hand. These don't have a super long rise time (an hour), making these easy enough to whip up, even on a weeknight. I froze most of our batch and we've been pulling them out to eat with soups and salads. You can sub some of the all-purpose flour for whole wheat flour, just know that your rolls will get considerably heavier and denser.
Are you a KitchenAid owner?

One Year Ago: Banana Bread Ice Cream with Peanut Butter and Chocolate
Two Years Ago: Oregano and Prosciutto Pinwheels 
Three Years Ago: Butternut Squash Lasagna

Buttermilk Clover Rolls
from the Whole Foods recipe app

-3 1/4 cups flour
-1 tsp salt
-1 package active dry yeast
-1 cup low-fat buttermilk
-1 tbsp honey
-5 tbsp butter, melted and divided
-1 egg

1. Whisk together 1 1/2 cups of flour with the salt and yeast. Set aside.
2. In a small saucepan, heat buttermilk just until warm to the touch (about 115F). Remove pot from heat and whisk in honey, 3 tbsp of melted butter, and the egg.
3. Pour buttermilk mixture into the flour mixture and mix (I used the dough hook on my stand mixer but you could also mix by hand) until a thick batter is formed. Mix in remaining 1 3/4 cups flour.
4. Knead dough by hand or in the stand mixer until smooth and no longer sticky.
5. Divide dough into 36 equally sized balls (about 1 inch). Arrange 3 balls of dough in each cup of a greased 12-muffin tin. Loosely cover and allow to rise in a warm spot for 1 hour.
6. Preheat over to 375F. Brush rolls with remaining 2 tbsp melted butter and bake for 20-25 minutes, until golden brown and cooked through.