Rosemary and Roasted Garlic Cloverleaf Rolls

Have you voted in the photo contest?

Four of our trip pictures have been entered in a photo contest run by the good folks at easycar.com. Oh happy day - all four photos are currently in the top 10 out of 344 photos. You can vote for each by clicking here, (remember 10 is a good vote! *smile*)  here, here, and here.

Yes, you CAN vote for all four photos.

You can only vote once from any given IP address - this means you can vote once for EACH pic from bothat ome and at work! If you have two computers networked at home, you can only vote on one of them, however. If you have a Blackberry though, that is a third vote. If you send these links to friends, relatives, or people who bug you with unwanted e-mails - just think of the of votes! It boggles the mind.

Heck, do what I do - vote at every hotel, conference centre, and friend's house in which you find a PC attached to the internet. Don't be shy at all. :-)

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I first saw these delicious rolls mentioned on the Culinary in the Country blog. When Joe described delicious rolls that were studded with flecks of fresh rosemary and oozing with roasted garlic I started to drool. When I mentioned them to Paul his face lit up like a Christmas tree and I knew what was required.

I was a bit nervous as I have never quite gotten over my early yeast disasters whenI started exploring my way about the kitchen. Nervous for nothing it turned out - these rolls are easy to make. Yes, they do take some time (bread always does!) but the deep flavour of these tasty hunks of bread make it all worth while.

I followed the recipe as printed but as you can see I sprinkled some freshly grated Parmesan on the dough prior to placing them in the oven.

Don't be a whimp like me - conquer the yeast!

Enjoy.

Rosemary and Roasted Garlic Cloverleaf Rolls

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

Uncover dough, and brush tops with 1 tablespoon melted butter. Bake at 400 for 12 minutes or until browned.

Comments

[Barbara]

I'm voting for ALL your photos Jerry - good luck!

These rolls sound delicious - I'm adding them to my list right now! thanks.

[Laura]

I know what you mean about the yeast thing. I still have a knee jerk "too complicated" response every time I see a recipe with yeast in it. We made a first attempt at baguettes a few weeks ago and it really wasn't that hard, so I just might give these a go.

Voted for all your pics. 8)

[diana]

Jerry, I wish I had a basketful of these gorgeous warm rolls to eat right now--I can practically smell them -- I just came in from the studio where I am working on a *special* piece of wall art...wink wink... so I am cold and hungry!!

[JDeQ]

Thanks barbara.

I like this recipe because it is easy. I mixed up everything in the Kitchen Aid with the dough hook. No muss and no fuss.

Diana - what could you be working on:-) I wish a basketfull would survive the boat ride to Italy!