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Caraway-Sesame Clover Rolls

Punctuated by the aromatic flavors of sesame and caraway seeds, these lovely clover rolls receive a boon from hearty amber lager.
Caraway-Sesame Clover Rolls
Yield 12 rolls

Ingredients

Dough

  • 3 1/2 to 3 3/4 cups (438 to 469g) all-purpose flour, divided
  • 1 tablespoon (9g) kosher salt
  • 2 1/2 teaspoons (7.5g) caraway seeds
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1 teaspoon (3g) assorted sesame seeds
  • 3/4 teaspoon (1.5g) onion powder
  • 1 cup (240g) amber lager (room temperature, see Note)
  • 1/3 cup (76g) unsalted butter, melted
  • 1 tablespoon (21g) clover honey
  • 1 (50g) large egg (room temperature)

Egg Wash

  • 1 (50g) large egg (room temperature)
  • 1 tablespoon (15g) water

Topping and Garnish

  • 2 tablespoons (28g) unsalted butter, melted
  • Caraway seeds and assorted sesame seeds

Instructions

  • Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, beat 1 1/2 cups (188g) flour, salt, caraway seeds, yeast, sesame seeds, and onion powder at low speed until well combined.
  • In a small microwave-safe liquid-measuring cup, heat lager on high in 10- to 15-second intervals until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm lager, melted butter, and honey to flour mixture; beat at medium speed until combined. Add egg; beat until combined. With mixer on low speed, gradually add 2 cups (250g) flour, beating just until combined and stopping to scrape sides of bowl.
  • Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 8 to 10 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining 1/4 cup (31g) flour, 1 tablespoon (8g) at a time, if dough is too sticky. (Dough should pass the window pane test [see Notes] but may still stick slightly to sides and bottom of bowl.) Turn out dough onto a very lightly floured surface, and shape into a smooth round.
  • Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 to 50 minutes.
  • Spray a 12-cup muffin pan with cooking spray.
  • Punch down dough; cover and let stand for 10 minutes. Turn out dough onto a clean surface, and divide into 12 portions (about 72g each). Divide each portion into 3 pieces (about 24g each). Roll each piece into a smooth ball, pinching closed any seams. Place 3 doughballs, seam side down, in each prepared muffin cup. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough holds an indentation when poked, 20 to 30 minutes.
  • Preheat oven to 400°F (200°C).
  • Make egg wash: In a small bowl, whisk together 1 tablespoon (15g) water and 1 egg (50g). Brush rolls with egg wash.
  • Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 8 to 10 minutes, rotating pan halfway through baking. Gently brush tops of rolls with melted butter; garnish with caraway seeds and sesame seeds, if desired. Serve warm or at room temperature. Store in an airtight container for up to 4 days.

Notes

After pouring beer into a liquid-measuring cup, let stand for 5 to 10 minutes before using. This will allow the foam and carbonation to dissipate. 
To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Knead for 1 minute, and test again.
Recipe featured in Bake From Scratch magazine.