Make these Roasted Garlic and Rosemary Cloverleaf Rolls early in the day, and then heat them up a little bit when it’s time for serving. They do take a bit of time to make, but they’re totally worth the effort. These are buttery, pull-apart rolls. Everyone loves them! The recipe makes 12 rolls, but this recipe can easily be doubled to make 24.
How to make Roasted Garlic and Rosemary Cloverleaf Rolls:
The first thing you’ll do is roast the garlic. Peel away the paper thin white skin from the garlic, wrap the head of garlic in foil and bake for one hour. When the garlic comes out of the oven, it becomes very soft. You’ll squeeze the softened, roasted garlic out of each clove of garlic and put it into a bowl to set aside. Roasting the garlic can be done a day or two ahead of making these rolls. Next, you’ll dissolve the yeast in warm water. Then you’ll add the garlic pulp, flour, butter, sugar, salt, egg and rosemary. This is beaten with a mixer, and then more flour is added to create the dough.
The dough is kneaded until it’s smooth and elastic. Then it’s placed into a greased bowl. That bowl is covered and placed into a warm, dry place to let rise for about an hour- until doubled in size.
What’s a good place for dough to rise?
If you’re in need of a warm place for rising, turn your oven on to 400 degrees F. for 1 minute. Turn the oven light on too. Then turn off the oven (leave the light on) and place your dough inside the warmed oven for rising. The light keeps it just warm enough for a good rise.
Then the dough is punched down and divided into 12 equal portions. Each portion is then divided into 3 pieces.
Each piece is rolled into a ball and placed into a muffin cup (3 balls per muffin cup). The muffin tin is then covered and set aside to rise for about 30 minutes. The tops of the risen rolls are brushed with melted butter before baking.
Into the oven they go for about 12 minutes.
They rise nicely when they’re baking. And they look so pretty and perfect!
Make ahead tips:
These rolls freeze well. Bake, cool completely, wrap in heavy-duty foil, and freeze for up to a month. Thaw completely, and reheat in foil at 375 degrees F. for 15 minutes or until warm.
The fun thing about these rolls is that they pull part so easily, so they’re easy to eat. Rub a little butter on each section, and enjoy!
Here are a few more recipes for rolls that you might like to try:
Easy Dinner Rolls Parker House Rolls Soft Yeast Rolls Crescent Dinner Rolls Texas Roadhouse Rolls Flaky Dinner Rolls Pumpkin Dinner Rolls Olive Oil and Rosemary Rolls
