Bake these rolls up to a day ahead; store at room temperature in a zip-top plastic bag, or freeze them for later. Wrap the rolls in foil and reheat at 350º for 10 minutes or until warm.
Made these for company and everyone enjoyed them. I used my stand-up mixture to knead and cold-rise method in order to save time. I was pleased with the flavor and will make again.
I have been making these for years. I use my bread machine to make the dough--it does the kneading for you! Then let rise, punch down, shape in muffin tins, let rise again and bake. I have tried different types of honey too. All good.
I hate kneading bread, but I have to say that this recipe is worth it. Everyone loved the rolls and I will definitely be making this recipe again.
I made it today and tried one and i'm soooo happy with the result. Will be making this again for thanksgiving dinner!!!
Delicious and simple. I rolled them into a plain roll, and baked in my convection oven at 400 for 12 minutes. They came out perfect...and homemade bread with a known calorie count is such a treat!
I made these rolls a day ahead for a spring dinner party. They were delicious- light, fresh and tasty! The only thing was that the shape wasn't nearly as pretty as the picture. I mentioned this disappoint to my guests who said that although they didn't look like a clover, it was nice to easily pull the roll apart into three pieces. So maybe I would still make an effort to divide and shape the dough.
I made these rolls this afternoon for a dinner party, and they were a hit! Everyone--children and adults--enjoyed them. I made no changes to the recipe and definitely plan to make these again soon.
I loved these rolls. I thought they were super easy to make and great for little kids to pull apart into small pieces. My first time making them-they turned out perfect and I thought they tasted great. I will definitely make them again in the future.
