Wednesday, November 30, 2011

Bread Baking Day #44: Autumn Flavors

Barely in the nick of time, I've baked my entry for this month's Bread Baking Day (#44). The theme of Autumn Flavors was selected by Sarah of Winged Snail.

I discovered a delicious recipe on Kayte's blog, Herbed Carrot Cloverleaf Yeast Rolls. They are full of flavor and colorful as well.

Instead of making cloverleaf rolls, I chose to make just regular individual rolls. Basically, this is an all-purpose dough, so any shape would work. The recipe also makes just 12 rolls, the right amount for small families.

I plan to freeze some of these for times when I want a simple roll with dinner. This is definitely an easy and delicious recipe.

Many thanks to Sarah for choosing a great theme, and to Zorra for creating one of my favorite events.

Herbed Carrot Cloverleaf Yeast Rolls

Carrots: steam about 1/2 pound fresh carrots, peeled and cut into pieces, until easily pierced with a knife. Puree in a food processor until smooth. Cool to room temperature before using.


1/4 ounce active dry yeast
1/2 cup warm milk (110-115 degrees F)
3 tablespoons softened butter
1/8 cup sugar
1/2 cup pureed carrots
1 egg
1/2 teaspoon salt
1 teaspoon chopped fresh dill
2 sprigs of thyme, leaves removed and lightly chopped
2 scallions, thinly sliced
2 tablespoons chopped fresh parsley
3 cups all-purpose flour

a little cream to brush on the tops

Measure the yeast into the warm milk and let sit for 5 minutes to proof

Combine the yeast mixture and the remaining ingredients (except the cream) in a large mixing bowl.

Stir to mix into a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 5-7 minutes.

Place the dough into a clean, oiled bowl; turn so the top is oiled, cover with plastic wrap and let rise until doubled, about 1 hour.

Divide the dough into 12 equal pieces. To make cloverleaf rolls, divide each of the 12 pieces into 3 small pieces, form into balls, and place 3 balls into each cavity in a well-greased muffin tin.

Cover and let rise about 30 minutes.

Brush the tops with cream.

Bake at 350 degrees F for 20-25 minutes, or until golden on top.

Remove from pan and cool on rack.

Makes 12 rolls.

1 comment:

Spike said...

Those sound great! Can you send me an email at I have some TWD info for you