Herb Cheese Crusted Cloverleaf Rolls
Strikingly beautiful rolls with a wonderful crusty toasted hard cheese and herb topping. Wonderful for special meals, guests or just for that extra special touch. Parmigiano-reggiano, asiago and romano cheese can be used for this recipe. If you have to, you can sub dried herbs for the fresh, although the fresh herbs are worth the trip to the market. Make ahead: the unbaked rolls can be refrigerated overnight, then brought to room temperature the next day and let rise (loosely covered) for 2 hours, then baked. The rolls can also be baked earlier in the day and then reheated just before serving.
Steps
In a medium saucepan , heat milk with 3 tablespoons of the butter and sugar just until the butter melts.
Pour into a large glass bowl and let cool to 110f-120f stir in yeast and let rest until dissolved , approximately 5 minutes or so.
Add flour and salt and stir until a soft sticky dough forms.
Place dough on a lightly floured surface.
Wash , dry and lightly coat the glass bowl with oil.
Knead the dough until smooth , about 4 minutes.
Place dough in oiled bowl , cover with plastic wrap or kitchen towel and let rise in a warm , draft-free spot until doubled in bulk , about 1 hour.
Melt the remaining butter in a small saucepan.
In a small shallow bowl or container , toss cheese with herbs.
Lightly butter 18 of the muffin cups in 2 or more nonstick pans.
Punch down the dough and divide into 3 equal sections.
Working with 1 section of dough at a time and keeping the rest covered , roll the dough into a 1-inch-thick rope on a lightly floured surface.
Cut the rope into 18 equa.
Ingredients
milk, unsalted butter, sugar, active dry yeast, all-purpose flour, salt, parmigiano-reggiano cheese, flat leaf parsley, thyme, rosemary