italian cloverleaf rolls
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I made these for saint Pats Day, except I added food color to make it green. They tasted great and were fun for the kids to have big clovers to go with their corn beef and cabbage.
(1)
yield
1 Dozen
cook time
20 Min
Ingredients For italian cloverleaf rolls
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1 pkg. (16 oz.) hot roll mix
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2 tablespoons butter, melted
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3 tablespoons grated parmesan cheese
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1 tablespoon sesame seeds
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¾ teaspoons dill weed
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¾ teaspoons dried basil
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½ teaspoon garlic salt
How To Make italian cloverleaf rolls
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1Prepare roll mix according to package directions. Divide dough into 12 portions; divide each into three pieces. Shape each into a ball. Place three balls in each greased muffin cup. Brush with butter. Combine Parmesan cheese, sesame seeds, dill, basil and garlic salt; sprinkle over tops. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 375 for 15 to 20 minutes or until golden brown. Remove rolls from the pan to a wire rack. Serve warm.
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