Food Photo Thursday: Cloverleaf Rolls

Note: Every Thursday, post a food photo: it can be of what you’re eating, what you want to eat, etc. It can be shot with any device, from a mobile phone, tablet, to a regular camera – point & shoot or SLR. It’s all up to you but it must be YOUR photo, no ripping off of somebody else’s work. And please include a short description. We want to know what it is and where to eat it too, if possible.

I don’t get to bake anymore, not as much as I’d like to. I get a little sentimental sometimes, seeing the several baking posts that populated DCF’s earlier years. But I change – oh how times have changed too! – and so must the blog.

When I do get to bake however, I listen to what I want. My desire to bake is heavily dependent on my mood, it’s never been about anything else. Often, I’ll go to sleep at night with an idea of what I want, usually it’s a texture, like flakey and crisp; other times, it’s a flavor I toy with – white chocolate and cream cheese is a recent flirtation.

But today, I want bread. Just bread.

The food photos I’m sharing today are those of my butter rolls. They’re typical bread rolls made from an enriched dough, so called because it’s made richer with butter and eggs and milk. I could’ve rolled each dough ball into regular rolls but I’m feeling fancy this morning. Weighing out equal portions of dough, I use my metal bread scraper to roughly chop three chunks of dough which are then plopped – yes, that’s the word – into muffin tins. Ta-dah! Cloverleaf rolls. A swipe of butter for each clump, let rise ‘til doubled, then off to the oven they go. As they bake, the balls rise and curl over each other, making for an approximation, though roughly so, of a cloverleaf.

These bread rolls are unlike anything that I’ve found in any restaurant bread basket, baking up as aromatic bundles with a pillow-tender crumb. My morning couldn’t be any more fragrant or delicious.

Related Posts:
Scroll to the end of this post to see my other bread posts and recipes.

Leave a Reply