Mel-icious
11-19-2003, 10:06 AM
Csara, I thought I posted this for you a couple days ago, but when my cable went down I guess it never went through, either that or its buried and I can't find it.
Anywho, here is the recipe I was talking about in D's thread. I made them last night and they are sooo good! Tommy and the girls loved them. I thought they would be a bit more garlicky, but they were still great! If you love rosemary, you'll love these. If your not a huge fan of rosemary, leave it out or add an herb you do like, the rolls are still good.
You can make these ahead, freeze them {for up to a month} in aluminum foil and on the day you plan to serve, defrost them, thaw completely, then reheat in foil at 375 degrees for 15 minutes.
* Exported from MasterCook *
Garlic and Rosemary Cloverleaf rolls
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole garlic head
1 package dry yeast
1 cup 2% low-fat milk -- warmed to 100-110
degrees
3 1/3 cups all-purpose flour -- divided
2 tablespoons butter -- softened
2 tablespoons sugar
1 teaspoon salt
1 large egg
1 tablespoon finely chopped fresh rosemary or 1/4
teaspoon dried rosemary
cooking spray
1 tablespoon butter -- melted
Preheat oven to 350.
Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350 for 1 hour; cool slightly. Separate clves; squeeze to extract garlic pulp. Discard skins.
Dissolve yeast in milk in a large bowl; let stand 5 minutes. Add garlic pulp. Lightly spoon flour in to dry measuring cups; level with a knife. Add 1 cup flour, 2 tablespoons butter, sugar, salt, egg, and rosemary; beat with a mixer at medium speed until combined. Add 2 cups flour, and beat until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. if indentation remains, the dough has risen enough.)
Punch dough down. Divide dough into 12 equal portions. Divide each portion into 3 pieces, and shape each piece into a ball. Coat 12 muffin cups with cooking spray; place 3 dough balls in each muffin cup. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in size.
Preheat oven to 400.
Uncover dough, and brush tops with 1 tablespoon melted butter. Bake at 400 for 12 minutes or until browned. Remove from pans; serve warm
Yield:
"12 rolls"
Anywho, here is the recipe I was talking about in D's thread. I made them last night and they are sooo good! Tommy and the girls loved them. I thought they would be a bit more garlicky, but they were still great! If you love rosemary, you'll love these. If your not a huge fan of rosemary, leave it out or add an herb you do like, the rolls are still good.
You can make these ahead, freeze them {for up to a month} in aluminum foil and on the day you plan to serve, defrost them, thaw completely, then reheat in foil at 375 degrees for 15 minutes.
* Exported from MasterCook *
Garlic and Rosemary Cloverleaf rolls
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole garlic head
1 package dry yeast
1 cup 2% low-fat milk -- warmed to 100-110
degrees
3 1/3 cups all-purpose flour -- divided
2 tablespoons butter -- softened
2 tablespoons sugar
1 teaspoon salt
1 large egg
1 tablespoon finely chopped fresh rosemary or 1/4
teaspoon dried rosemary
cooking spray
1 tablespoon butter -- melted
Preheat oven to 350.
Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350 for 1 hour; cool slightly. Separate clves; squeeze to extract garlic pulp. Discard skins.
Dissolve yeast in milk in a large bowl; let stand 5 minutes. Add garlic pulp. Lightly spoon flour in to dry measuring cups; level with a knife. Add 1 cup flour, 2 tablespoons butter, sugar, salt, egg, and rosemary; beat with a mixer at medium speed until combined. Add 2 cups flour, and beat until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. if indentation remains, the dough has risen enough.)
Punch dough down. Divide dough into 12 equal portions. Divide each portion into 3 pieces, and shape each piece into a ball. Coat 12 muffin cups with cooking spray; place 3 dough balls in each muffin cup. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in size.
Preheat oven to 400.
Uncover dough, and brush tops with 1 tablespoon melted butter. Bake at 400 for 12 minutes or until browned. Remove from pans; serve warm
Yield:
"12 rolls"