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Garlic Rosemary No-Knead Cloverleaf Rolls

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Breads

Don't want to make the full amount of rolls? Store the dough in the fridge for a day or 2. 

Recipe adapted from Ree Drummond of Food Network 

Ingredients

  • 4 C whole milk
  • 1/4 C of The Olive Bin's Garlic Olive Oil
  • 1/4 C of The Olive Bin's Rosemary Olive Oil (Fused)
  • 1/2 C + more for drizzling of The Olive Bin's Butter Olive Oil
  • 1 C sugar
  • 9 C all-purpose flour
  • 2 packages (2 1/4 tsp each) active dry yeast
  • 1 heaping tsp baking powder
  • 1 scant tsp baking soda
  • 1 T salt

Directions

To make the dough:

  1. Combine the milk and olive oils in a large pot.
  2. Add the sugar and stir. 
  3. Scald the micture by heating it to almost a boil. 
  4. Turn off the heat and let the mixture cool until it's warm, but not too warm. 
  5. Add 8 cups of the flour along with the yeast and stir it around until combined - it will be super sticky! 
  6. Cover the mixture with the lid of the pot or a dishtowel, and let it sit for an hour or so until it has risen. 
  7. Sprinkle in the remaining cup of flour, the baking powder, baking soda and salt, and stir gently to combine. It takes a while to get it stirred together.

To make the rolls:

  1. Drizzle a small amount of butter olive oil into 36 muffin cups (3 trays). 
  2. Pinch off a small amount of the dough and roll into a neat ball. As you roll, place in group of 3 in each muffin cup. Continue with the rest of the dough. 
  3. Set the pans in a draft-free, slightly warm place, cover with a lightweight dish towel and allow the rolls to rise until light and puffy, 1 to 1 1/2 hours. 
  4. Preheat the oven to 400 degrees F. 
  5. Bake until deep golden brown, 18 to 20 minutes. 
  6. Serve piping hot and enjoy! 

Servings:

36
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