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     KQ Clover Leaf Rolls

 



Above: KQ Clover Leaf Rolls made from fresh bread dough.  Get the KQ bread dough recipe, CLICK HERE.

 

Ingredients
fresh bread dough
1/4 cup flour
2 tablespoons liquid egg substitute




Utensils and Supplies
muffin pan
chef knife
wooden cutting board
paper towel
pastry brush
small bowl
non-stick cooking spray


Above: A bread machine was utilized to mix the ingredients and put the dough through 2 rise sequences.  For directions
on how to make this bread dough using a bread machine,
CLICK HERE.


Flour your work surface to prevent the dough from sticking.



Above: This how the dough will look when it comes out of the bread machine.



Put dough on floured work surface and punch down.


Above: Gently press the dough into an 8 inch disc.


Cut the dough in half.  Reserve one half of the dough for another recipe of your choice, (or make 12 rolls instead of six).


Coat the muffin pan with non-stick cooking spray.


Above: Divide the dough into six equal pieces.  Roll each piece into a log shape about 3 inches long.



Cut the log shapes into three somewhat equal size pieces.  The pieces do not have to be exact as these rolls are intended
to have a slightly rustic appearance.



Roll the pieces into balls.


Place three dough balls in each muffin cup.


Above: Six rolls have been prepared.



Above: Place a paper towel on top of the rolls and allow the dough to rise until it doubles in volume.  Depending on the
humidity this will take 20 minutes to 1 hour.  Preheat your baking oven to 375 degrees.



Above: Dough has risen and rolls are ready to be baked.


Place egg substitute in a small bowl.  Use a pastry brush to coat tops of rolls with an egg wash.


Bake the rolls at 375 degrees on the center rack of the oven for 15 minutes or until golden brown.


Remove rolls from oven.



To serve: Remove rolls from muffin pan.  Serve rolls warm with plenty of butter.

KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
KQ CLOVER LEAF ROLLS

Ingredients
fresh bread dough
1/4 cup flour
2 tablespoons liquid egg substitute




Utensils and Supplies
muffin pan
chef knife
wooden cutting board
paper towel
pastry brush
small bowl
non-stick cooking spray

A bread machine was utilized to mix the ingredients and put the dough through 2 rise sequences.  For directions
on how to make this bread dough using a bread machine,
CLICK HERE.  Flour your work surface to prevent the
dough from sticking.  Put dough on floured work surface and punch down.  Gently press the dough into an 8 inch disc.
Cut the dough in half.  Reserve one half of the dough for another recipe of your choice, (or make 12 rolls instead of six).
Coat the muffin pan with non-stick cooking spray.  Divide the dough into six equal pieces.  Roll each piece into a log
shape about 3 inches long.  Cut the log shapes into three somewhat equal size pieces.  The pieces do not have to
be exact as these rolls are intended to have a slightly rustic appearance.  Roll the pieces into balls.  Place three
dough balls in each muffin cup.  Place a paper towel on top of the rolls and allow the dough to rise until it doubles
in volume.  Depending on the humidity this will take 20 minutes to 1 hour.  Preheat your baking oven to 375 degrees.
Place egg substitute in a small bowl.  Use a pastry brush to coat tops of rolls with an egg wash.  Bake the rolls at
375 degrees on the center rack of the oven for 15 minutes or until golden brown.  Remove rolls from muffin pan.
Serve rolls warm with plenty of butter.


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