Savory Take: Garlic Herb Clover Rolls
Baked in a muffin pan to form savory clover-shaped bread rolls, this rendition of the Do-It-All Dough gets a generous brush of garlic herb butter before being popped into the oven. The result? Buttery, aromatic perfection.
- Do-It-All Dough (recipe precedes)
- ¼ cup (57 grams) unsalted butter, melted
- ¾ teaspoon (4 grams) garlic salt
- ½ tablespoon (1 gram) chopped fresh rosemary
- ½ tablespoon (1 gram) chopped fresh thyme
- 3 tablespoons (15 grams) grated Parmesan cheese, divided
- Spray a 12-cup muffin pan with cooking spray.
- Punch down Do-It-All Dough, and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and divide into 12 portions (about 70 grams each). Working with 1 portion at a time (keep remaining dough covered to prevent it from drying out), divide into 3 pieces (about 23 grams each). Roll each piece into a smooth ball. Place 3 dough balls, seam side down, in each prepared muffin cup. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 20 to 30 minutes.
- Preheat oven to 350°F (180°C). 4. In a small bowl, stir together melted butter, garlic salt, rosemary, and thyme. Brush rolls with butter mixture, and sprinkle with 1½ tablespoons (7.5 grams) cheese.
- Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 8 to 12 minutes, rotating pan halfway through baking. Brush with butter mixture, and sprinkle with remaining 1½ tablespoons (7.5 grams) cheese. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 4 days.
Shape and Bake your Garlic Herb Clover Rolls
Punch down the dough to remove excess air. This makes the dough easier to shape. Then let it stand for 5 minutes, allowing the gluten to relax. This step also makes it easier to shape and roll out.
When shaping your dough into 12 equal portions, make sure to use a bench scraper (you don’t want to tear the dough) and a scale (you want consistency and uniformity).
Divide the dough gently, quickly, and as accurately as you can. Before portioning out dough, weigh it on a scale to get the total weight. Divide by 12 and that is your weight for each portion. (It should be around 70 grams per dough ball.)
As you cut into 12 portions, keep the dough covered so it does not dry out. Plastic wrap or a kitchen linen works best. Before you’ve divided each of the 12 portions into thirds (around 23 grams each), roll the large portion into a log to cut into equal thirds.
There are two ways to shape into smooth balls. The first is to hold the dough in one hand using your thumb and forefinger and use the other hand to pull down and pinch the dough. Rotate the dough 90 degrees, and keep pulling and pinching until the top is smooth and tight.
The other way is to shape it using your counter surface. Use your palm to press down on the dough to remove any air pockets; rotate your hand until it starts to form a ball and then turn your hand and make a C shape. Keep the dough under your palm, and continue rotating your hand and applying pressure in the same direction until the dough becomes a smooth, tight ball.
Place 3 dough balls, seam side down, in each muffin cup. (It is OK to have to smush them slightly to make them fit.)
During proofing, the rolls will puff up 66% to 75%. Conduct the finger dent test (see tutorial on Testing for Proofing).
Here, we brush with with an herbaceous and salty butter mixture to add flavor and help the cheese stick to the dough
When baking, test for doneness by using an instant-read thermometer. All enriched doughs are done baking when the internal temperature reaches 190°F (88°C).
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