Hearty Walnut and Currant Cloverleaf Rolls
Prep time
Cook time
Total time
For a roll that's a bit simpler, though every bit as delicious, divide the dough into eight pieces, form them into smooth balls, place into ramekins, and holding a pair of kitchen shears vertically, cut them into quarters. Or just form the eight pieces into smooth balls.
Recipe type: Yeast Breads
Cuisine: American
Yield: 8 rolls
  • 2-1/4 teaspoons (1 pkg) active dry yeast
  • 1/2 cup (4 fluid oz) warm water (110°F)
  • 1/2 cup (4 fluid oz) warm whole milk (110°F)
  • 2 cups (8.5 oz, 240 grams) King Arthur Unbleached All-Purpose Flour
  • 1 cup (4 oz, 113 grams) King Arthur White Whole Wheat Flour
  • 2 tablespoons wheat bran
  • 1-1/2 teaspoons kosher salt
  • 2 tablespoons (42 grams) honey
  • 2 tablespoons (1 oz, 28 grams) soft salted butter
  • 1/2 cup (2 oz, 60 grams) chopped walnuts, toasted if desired
  • 1/2 cup (3 oz, 80 grams) Zante currants
  • 1 tablespoon (1/2 oz, 14 grams) melted salted butter
  1. Add the warm water to a large bowl and stir the dry yeast into it with a fork; allow to soften for 5 minutes.
  2. Add the remaining ingredients to the yeast mixture and mix until all of the flour is incorporated.
  3. Cover and let the dough rest for 15 minutes (autolyse).
  4. Knead the dough by hand or machine until it's smooth and elastic, 5 to 7 minutes.
  5. Place the dough in a lightly oiled container, cover tightly, and let it rise until doubled, 45 to 60 minutes.
  6. Grease or spray eight 6-ounce ramekins or custard cups
  7. Gently deflate the dough, divide into 8 pieces, further divide each piece into quarters and roll into balls.
  8. Place four small balls together, then into the ramekins.
  9. Lightly cover the pans with waxed paper and let the rolls rise for 45 to 60 minutes, until they've crested over the rims of the ramekins.
  10. When the rolls have been rising for 30 minutes, start the oven preheating to 350°F.
  11. 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.
  12. Brush the rolls with the melted butter, and let them cool for 5 minutes in the ramekins then turn them out onto a rack to finish cooling.
  13. Serve warm, or at room temperature.
This will make about about 28 oz (800 grams) of dough, each roll is 3-1/2 oz (100 grams).
Recipe by MJ Bakes A Lot at https://mjbakesalot.com/walnut-and-currant-cloverleaf-rolls/