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Ingredients
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Dough
Garlic & Chive Butter
Assembly & Finish
Method
Dough
- 1
Bloom yeast
Warm the milk to about 100–110°F (slightly warm to the touch). Stir in the sugar until dissolved, sprinkle the active dry yeast over the milk, and let sit 5–10 minutes until foamy and fragrant.
- 2
Mix wet ingredients
In a large mixing bowl (or bowl of a stand mixer fitted with a dough hook), combine the melted cooled butter and the egg. Whisk briefly, then add the foamy milk-yeast mixture and stir to combine.
- 3
Add dry ingredients
Whisk together the flour and salt. Add about 2 cups of the flour to the wet mixture and mix until incorporated. Add remaining flour 1/2 cup at a time until a soft, slightly tacky dough forms. You may not need all the flour—dough should be soft but hold shape. If dough is too sticky, sprinkle up to 1/4 cup more flour; if too stiff, add 1–2 tbs warm milk.
- 4
Knead
Knead the dough by hand on a lightly floured surface for 8–10 minutes, or with a stand mixer on medium speed for 6–8 minutes, until the dough is smooth, elastic, and slightly tacky. The dough should pass the windowpane test (stretch thin without tearing).
- 5
Garlic & Chive Butter
- 6
Prepare butter
While the dough rises, combine the softened butter, minced garlic, chopped chives, salt, black pepper, and optional lemon zest in a small bowl. Mix until smooth and evenly combined. Taste and adjust seasoning. Keep at room temperature; if it becomes too soft, chill briefly to firm up slightly before assembling.
Assembly & Bake
- 7
Punch down and divide
After the dough has doubled, gently deflate it and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (about 1.5–1.75 oz / 42–50 g each). Roll each piece into a smooth ball by cupping your hand over the dough and rolling on the counter.
- 8
Form cloverleaf clusters
Use a standard 12-cup muffin tin (lightly greased or lined with paper liners). For each muffin cup, take three small dough balls and press them together so they sit snugly in the cup forming a cloverleaf. Repeat for all 12 cups. If desired, chill the prepared pan for 10–15 minutes to firm slightly before final proofing so shapes hold better.
- 9
Final proof
Cover the muffin tin loosely with plastic wrap or a damp towel and let the rolls rise until puffy and roughly doubled — about 30–45 minutes depending on temperature. Preheat the oven to 375°F (190°C) during the last 15 minutes of proofing.
- 10
Egg wash & bake
Gently brush the tops with egg wash (beaten egg + water) for a glossy finish. Bake in the preheated 375°F (190°C) oven for 15–20 minutes, rotating the pan halfway through, until the rolls are golden brown on top and register about 190°F (88°C) internally. If the tops brown too quickly, tent loosely with foil for the last 5 minutes.
- 11
- 12