The summer season may be over, but that doesn’t mean it’s the end of our fantastic farmer’s markets. Every week through November, The Doe Fund is serving up our fresh, homemade baked goods at farmer’s markets around New York City. In honor of our markets and love of baked goods, we are pleased to share our recipe for a fan favorite; clover rolls.
Makes 12 rolls
3 tablespoons dry yeast
1¾ cups lukewarm water
1 tablespoon salt
½ cup sugar
½ cup powdered buttermilk
½ cup melted butter
5 cups sifted bread flour
½ cup additional bread flour (for dusting)
1 tablespoon dried thyme
1 tablespoon kosher salt
¼ pound butter
Dissolve the yeast in water and let stand for 10 minutes. Add the salt, sugar, buttermilk, and butter to the yeast mixture and let stand another 10 minutes. Add the flour to the mixture and mix with a dough hook for 10 minutes at low speed. Dust the mixture with bread flour while mixing to ensure the dough does not stick to the sides of the bowl.
Place the mixture in a greased stainless steel bowl and cover with plastic wrap. Let the batter proof for 1 hour or until it doubles in size. Turn the dough out onto a floured work area and cut into 36 pieces of equal size. Roll each piece into a ball using the palms of your hand.
Grease a 12 cup muffin tin. Create an egg wash by combining two eggs with two tablespoons of water and beating lightly. Place three dough balls into each cup and coat each one lightly with egg wash. Let the dough proof for another hour or until it doubles in size again.
Preheat the oven to 350 degrees while the dough is proofing. After the dough rises, bake the rolls for 20 minutes. Let cool, and enjoy!