Friday, July 01, 2005
Roasted Garlic and Fresh Rosemary Cloverleaf Rolls
Roasted Garlic and Fresh Rosemary Cloverleaf Rolls(Adapted from CL)
1 whole garlic head
2 1/4 teaspoons dry yeast
1 cup warm milk
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
1 tablespoon butter, melted
Preheat oven to 350
Gently remove the 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 cloves; 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 into 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 for about 8 minutes until smooth and elastic; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for 1 hour or until doubled in size.
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 for 30 minutes or until doubled in size.
Preheat oven to 400 degrees.
Uncover dough, and brush tops with 1 tablespoon melted butter. Bake for 12 minutes or until browned.