Poppy-Seed Cloverleaf Rolls
Yeast is proofed, or tested, by letting the granules stand in warm water for 5 minutes, until they turn foamy. Yeast was not always as reliable as it is now, and proofing was an essential step that saved the cook from rolls or loaves that failed to rise. Now, yeast is more consistent, but because it gradually weakens the longer it sits on a pantry shelf, it’s a good idea to be sure that yeast is alive and active, and to give it a head start, before it is incorporated into the flour.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Poppy Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup milk
- 2 Tbs. unsalted butter, plus more for greasing
- 1 Tbs. sugar
- 2 1/2 tsp. (1 package) active dry yeast
- 3/4 tsp. salt
- 2 3/4 cups all-purpose flour, plus more as needed
- 1 tsp. corn oil
- 1 egg, well beaten
- 1 1/4 tsp poppy seeds