Bring about the luck of the Irish when you bake up a batch of these buttery & tender Irish Four Leaf Clover Rolls.
Everyone is familiar with those old fashioned, yeast risen, pull apart Clover Leaf Rolls right? I bet you’ve seen ’em on your grandma’s table at many a meal. They are particularly awesome, because you can separate them into three pieces easily, and then slather butter on each and every piece. The more butter the better! Am I right? Here if taken a bit of an Irish riff on those oldies but goodies by adding a bit of Irish-Style Wholemeal Flour into the mix as well as giving them an extra leaf for luck.
These adorable rolls are baked in 5 – 6 ounce ramekins. But don’t despair if you don’t have those on hand. You can easily bake these in a standard muffin tin. The only difference is, due to the smaller size of the muffin tin wells, you will probably want to lose one of the leafs and just do three leaf clovers. Just divide the dough into 33 pieces and you’ll get 11 rolls. Easy-peasy.
These lovely Irish rolls will no doubt be a welcome addition to any St. Patrick’s Day feast your have planned. And just think about this. You’ll have one more leaf, not only for luck but also for providing more surface area for butter!
Irish Four Leaf Clover Rolls
recipe from: King Arthur Flour
- 2 cups (241 grams) All-purpose Flour
- 1 cup (110 grams) King Arthur Irish-Style Wholemeal Flour (you can substitute 1 cup of whole wheat flour if you don’t have Irish Flour)
- 1 teaspoon (6 grams) salt
- 2 tablespoons (43 grams) honey
- 2 tablespoons (28 grams) soft unsalted butter
- 1 cup (227 grams) lukewarm water
- 2 teaspoons instant yeast
- 1/2 cup (57 grams) toasted walnuts, optional
- 1/2 cup (71 grams) currants, optional
- 2 tablespoons (28 grams) melted salted butter, optional; for a glossy finish
Mix and knead all the ingredients — by hand, stand mixer, or bread machine set to the dough cycle — until the dough is smooth and elastic.
Place the dough in a greased bowl or rising bucket, cover, and let it rest for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
Grease eight 5-ounce or 6-ounce ramekins.
Gently deflate the dough, divide it into 32 pieces, and shape each piece into a ball. It helps to first divide the dough into eight medium balls, and then further divide these into four balls each. Or just use a kitchen scale to figure out the weight each ball should be. (Mine weighed 20 grams each).
Place four balls into each of the ramekins. Cover the pans and let the rolls rise for 45 to 75 minutes, until they’ve crested over the rims of the ramekins.
Preheat the oven to 350°F.
Bake the rolls for 25 to 30 minutes, until they’re golden brown and an instant-read thermometer inserted into their centers reads 200°F.
Brush the rolls with the melted butter, and let them cool for 5 minutes in the ramekins. Turn them out onto a rack to finish cooling. Serve warm, or at room temperature.
Links for Helpful Kitchen Tools & Ingredients for Irish Four Leaf Clover Rolls: