Vanilla Cloverleaf Sweet Rolls

Adapted from: Bon Appetit Magazine, April 2012

Dough:

⅔ cup whole milk

5 tbsp. sugar, divided

1 ¾ tsp. active dry yeast

2 eggs, room temperature

2 ¾ cups all purpose flour

1 tsp. kosher salt

½ cup (1 stick) unsalted butter, room temperature

1 vanilla bean, seeds scraped

For the dough, heat milk to slightly warm. Stir in 1 tbsp. sugar and sprinkle yeast over top. Let stand for 5 minutes. Add eggs and whisk until smooth.

Combine the remaining 4 tbsp. sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add the milk mixture and mix to combine. Add the butter, 1 tbsp. at a time until incorporated.Stir in vanilla bean seeds. Knead on medium speed for 5 minutes.

Cover and let rise for 2 hours or until doubled. Punch down dough and spray a 12 cup muffin tin with non-stick spray. Divide the dough into 12 pieces, then take each piece and split it into 3 parts. Roll each part into a ball and place 3 balls in each muffin tin.

Cover and let rise for 1 hour or until the dough rises above the rim of the pan.

Preheat an oven to 375 degrees. Brush the top of each roll with a little milk (or water) and sprinkle with sugar. Bake for 18-20 minutes. Let cool and serve.

Printed from SweetLessons.blogspot.com