Garlic Cloverleaf Rolls - #BreadBakers

Look at me being "seasonal" - clover leaves this close to St Patrick's Day in the US. Completely accidental. This month, the bread bakers are baking with alliums. After lots of back and forth, I settled on these cloverleaf rolls. I fully intended on using onions or escallions but I like what I like. So here we are with garlic instead of onions and clover leaf-shaped rolls instead of one of the myriads of other shapes in my head. 

Be sure to scroll down to see the other yummy allium-themed breads that we have for you today.  Thanks for hosting, Karen! 

Garlic Cloverleaf Rolls (4 Leaf Clover Roll)

Garlic Cloverleaf Rolls

Ingredients 

Dough

400 g (3 1/3 cups) flour

2 tablespoons sugar

2 teaspoons instant yeast

1 teaspoon salt

1/2 teaspoon garlic powder (some cloves of roasted garlic)

3/4 cup of milk

1 egg

3 tablespoons butter, softened

Topping

3 tablespoons melted butter 

3 cloves garlic, minced

pinch salt 

pinch of dried basil

pinch of dried oregano

Directions

Whisk together flour, sugar, instant yeast, salt, and garlic powder. Next, add in the milk, egg, and softened button. Knead until it forms a soft, tacky dough. If the dough seems dry, splash in some more milk. If it is very sticky, add a little flour. 

Place in an oiled bowl. Cover and allow to bulk ferment at room temperature until doubled. My preferred method is to bulk ferment in the fridge overnight. 

While the dough is doing its thing, whisk together all the ingredients for the topping. 

When the dough is ready, brush 12 cups of a muffin pan with some of the garlic butter. Divide the dough into 12 equal parts then divide each part into 3. You should have 36 pieces Roll each into a small ball and place three balls in the prepared muffin pan. 

Loosely cover and allow to rise until puffy. They rise pretty quickly, so remember to preheat your oven to 350 F before they are ready. 

Brush with garlic butter and bake 15-18 minutes or until golden. Remove from the oven and brush with more butter. Cool and enjoy. 

 

• French Onion Soup Rolls from Food Lust People Love
• Garlic Cloverleaf Rolls from Passion Kneaded
• Garlic Confit Focaccia from What Smells So Good?
• Gluten-Free Millet Chives Flatbread (Bajra chives Paratha) from Cook with Renu
• Moroccan Rghaif from Sneha’s Recipe
• Onion and Bay Loaf from A Messy Kitchen
• Onion Garlic Loaf from Ambrosia
• Onion Lover Rolls from A Day in the Life on the Farm
• Scallion and Sesame Rolls from Karen’s Kitchen Stories
• Whole Wheat Onion Kulcha from Magical Ingredients

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Potato Crescent Rolls - #BreadBakers

This month, the Bread Bakers are celebrating the humble potato. I love adding potatoes to my dough. It makes the resulting bread so tender and soft. I have had some King Arthur cinnamon rolls that use potatoes on my to-bake list for years at this point. I fully planned on making them for this event but I ended up going the savoury route. No regrets. These crescent rolls were easy to make and tasted great. 

Be sure to scroll down to see what the other bakers whipped up!

Potato Crescent Rolls

Ingredients

Dough

420 grams (3 1/2 cups) flour

1/2 cup potato flakes

1 tablespoon sugar

2 teaspoons instant yeast

1 1/2 teaspoons salt 

2 eggs

1/2 cup milk

1/2 cup water*

1/4 cup oil 

Topping

4 tablespoons butter, melted

Directions 

Mix all the dough ingredients together. You want the dough to be soft and tacky (not sticky) so when adding the water, add just enough to form a tacky dough. You might need less or more depending on your flour and climate.  I needed a bit less. 

When the dough is smooth and cohesive, place it in an oiled bowl, cover and bulk ferment in the refrigerator overnight or at room temperature until doubled. 

Line a half-sheet pan with parchment paper. 

When the dough is ready, divide it into two halves. Roll each piece into a 9" to 10" circle. Lightly brush with some of the melted butter. 

Divide each circle into 9 equal pieces. I found the easiest way to do this equally was to first divide the circle into 3 equal pieces and then divide each of those pieces into 3. 

Take each triangle and flatten it some more, stretching the triangle out. I preferred the crescent rolls that I made from these flatter, stretched-out triangles to the triangles left as is. I got more turns and a more defined roll. I stretched the triangles to be about 6 to 7 inches long with the shortest side being about 4 inches or so long. 

Starting with the shortest side of each triangle, roll up the dough. Place your rolls on your prepared baking sheet with the tips tucked under the roll. Curve the rolls to form a crescent shape. 

Allow all your rolls to proof for about 25 to 35 minutes or until puffy. 

Before the rolls are ready, preheat the oven to 350 F. 

Bake the risen rolls for 15 minutes, remove them from the oven and brush with melted butter. Bake for another 5 minutes or until golden. 

• Bacon Potato Silver Dollar Pancakes from Food Lust People Love
• Baked Potato Biscuits from Palatable Pastime
• Baked Vada Pav from Cook with Renu
• Feather Rolls from A Messy Kitchen
• Loaded Baked Potato Pizza from Karen’s Kitchen Stories
• Okinawa Sweet Potato Pani Popo from Magical Ingredients
• Potato Bread with Roasted Apples from What Smells So Good?
• Potato Crescent Rolls from Passion Kneaded
• Potato Dinner Rolls from A Day in the Life on the Farm
• Sweet Potato Biscuits from The Wimpy Vegetarian
• Turkish Stuffed Pogaca with Cheese & Potato from Sneha’s Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Almond Flour Banana Muffins - #MuffinMonday

I have baked a couple things with almond and coconut flour before but this is the first batch I really enjoyed. The texture is, of course, different from regular flour muffins but the flavour is amazing and they are super moist. My only regret is that I forgot to add some xanthan gum to see how that would affect the texture. Next batch. for sure!

Almond Flour Banana Muffins

Yield: 12 muffins

Ingredients

3 bananas

2 eggs

1/4 cup oil

1/4 cup sweetener (I used regular sugar)

1 teaspoon vanilla

2 1/2 cups almond flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt 

1/3 cup add-ins (chocolate chips, nuts; optional)

Directions

Preheat oven to 350 F. Line a 12-count muffin pan. These might stick so I would definitely use a liner over greasing the pan just in case. 

In a bowl, mash the bananas then add the eggs, oil, sweetener, and vanilla. Whisk together. 

Whisk together the almond flour, baking powder, baking soda, cinnamon, and salt. If your almond flour has lumps, definitely sift it beforehand. 

Gently fold the dry ingredients into the wet ingredients until just combined. If you're using add-ins, gently stir them in, reserving a few to sprinkle on the top. 

Divide the batter evenly among the muffin wells. 

Bake 20-22 minutes or until a toothpick inserted inside a muffin comes out clean. 

Notes

• Recipe from Piping Pot Curry

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• Almond Flour Banana Muffins from Passion Kneaded
• Apple Bran Muffins from Palatable Pastime
• Bran Buds Muffins from A Day in the Life on the Farm
• Cheddar Chili Bean Muffins from Food Lust People Love
• Cinnamon Crumb Muffins from Jolene's Recipe Journal
• Dried Fig and Pineapple Muffins from Karen's Kitchen Stories
• Persian Love Cake Muffins from Magical Ingredients
• Small-Batch Double Chocolate Banana Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Walnut Raisin Wool Roll Bread - #BreadBakers

Happy new year! And welcome to the first Bread Bakers of 2023. January happens to be National Dried Fruits month so that's how we are starting off. I have wanted to try a wool roll for a while now so it was the perfect time to test it out. I didn't have much time and the wool bread was super simple and quick to make while looking like it took some effort. I can't wait to make it again with other fillings - especially savoury versions. Very little rambling from me today as it's 10 PM and after putting in a full day's work, I need to go put in another couple of hours. No complaints though. Super grateful for the opportunities coming my way right now. 

Be sure to scroll down to check out the other recipes that we are sharing with you today. 

Walnut Raisin Wool Roll Bread

Ingredients

Tangzhong

43 g water 

43 g milk 

14 g flour 

Dough 

300 g flour 

50 g sugar

1 tablespoon instant yeast

1 teaspoon salt 

1/2 cup whole milk 

1 egg

4 tablespoons oil 

Filling

115 grams raisins

rum or water or juice

75 grams walnuts

2 tablespoons butter

dash of cinnamon

1 tablespoon sugar, or to taste

Milk for brushing dough

Directions

In a small saucepan, whisk together the water, milk and flour for the tangzhong. Place over medium heat and cook, stirring often, until it thickens enough to coat the back of a spoon. This should take about 3 minutes. DO NOT WALK AWAY. Trust me. 

Remove the tangzhong from the heat and add the mixture to your mixing bowl. Allow it to cool. 

Add the remaining dough ingredients. Knead until a smooth, soft dough forms - about 8 to 10 minutes. The dough should be tacky. 

Place the kneaded dough in an oiled bowl and allow it to bulk ferment in the refrigerator overnight. You can also do the standard room temperature rise. But I prefer to let it work overnight in the fridge. 

Soak the raisins overnight in rum, water, or juice. 

The next day, drain the raisins and add them to a food processor along with the walnuts, butter and cinnamon. Blend to a chunk consistency. I didn't make it too smooth. Taste and add sugar and some additional cinnamon, if you wish. 

Line a 9" springform or cake pan that is at least 2 inches deep with parchment paper. Lightly grease the parchment. 

On a lightly floured surface, divide the dough into 4 equal pieces. Cover and let rest for 10 minutes.  Roll out each piece to a 6" x 12" rectangle. 

With the long sides facing you, mark the top 5 inches of the rectangle. Scoop 1 1/2 to 2 tablespoons of filling onto that top section. Spread it evenly across the top leaving just the edges bare. 

Cut the uncovered dough into thin strips. 

Fold in the edges of the rectangle to keep the filling inside. Starting from the top with the filling, roll the dough towards the uncovered section with the strips. Place the log, seam side down in the prepared pan. Repeat with other pieces of dough.  

Cover the pan and allow the bread to proof until doubled and puffy. This could take about an hour or an hour and a half depending on the temperature of the room. 

About 20 minutes before, preheat oven to 350 F. 

When the dough is ready, gently brush the dough with the milk and place it in the oven. 

Bake for 30 minutes or until the top is golden brown. 

Cool in the pan until you can safely remove it to cool it on an oven rack. Then dig in. 

Notes

I adapted this from King Arthur's Filled Wool Roll. You can visit the page to see visuals on how to fill and roll up the dough.

• Apricot Braided Breakfast Bread from Sneha's Recipe
• Cranberry Raisin Bread from A Day in the Life on the Farm
• Fennel and Golden Raisin Bread from Karen's Kitchen Stories
• Feta and Mixed Fruit Focaccia from Food Lust People Love 
• Panettone from Culinary Cam
• Pineapple Sour Cream Coffee Bread from A Messy Kitchen
• Walnut Raisin Wool Roll Bread from Passion Kneaded

 #BreadBakers is a group of bread-loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.