For my family Thanksgiving meal (yes, I realize that was over two weeks ago) I was asked to bring bread. As much as I love making things to bring to meals, bread is not something that I make all that often. This is both good and bad. It is a good thing because I have loads of bread recipes bookmarked to make, but since I haven’t ever made “real” bread (like with yeast) I was a bit scared. However, making something with yeast is on my 101 in 1001 list, and I do love bread, so I thought I’d try making “real” bread for at least one of my options.
For my first bread option to bring to Thanksgiving, I decided on Buttery Cloverleaf Rolls. The recipe I used if from How Sweet It Is and can be found here.
The other concern I had with making all of this bread is that it needed to be fresh out of the oven. Since I had to be over at my parents house by 11am, and I’m not a big morning person, I wasn’t sure how I was going to make 3 different kinds of bread (including one that needed time for the dough to rise) and have them still be fresh. I decided that to save time, and hopefully not ruin the rolls at the same time, I would make the dough for the rolls the night before, and bake them in the morning. So, the night before Thanksgiving I made all of the dough and formed it in the tins and kept it in my refrigerator hoping that I wouldn’t have a disaster in the morning.
Luckily, my strategy worked! The rolls turned out just fine, I just had to bake them a bit longer since they started out cold rather than room temperature.
Everyone at Thanksgiving enjoyed the Buttery Cloverleaf rolls and my first time using yeast was a success! Although it was a little intimidating to start with, I’m glad I got over it and did it anyways. Definitely worth it.
Ease: B-, they do take quite a bit of work, but not difficult, just time consuming.
Taste: A, buttery and delicious.
Would I make them again? Yeah I think so! I bet they would be good as garlic bread type rolls as well with some garlicky topping added. YUM!