![\"Clover](\"https:\/\/bakefromscratch.com\/wp-content\/uploads\/2026\/05\/SingleRiseBakes894SWS-696x1044.jpeg\" "\\"SingleRiseBakes894SWS\\"\/")
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Cooked potato changes these rolls\u2019 crumb through starch. Its gelatinized structure holds water efficiently, increasing moisture retention and slowing staling. Warming the potatoes with dairy ensures even distribution and prevents cold fat from disrupting gluten formation. Roasting the garlic converts sharper sulfur compounds into sweeter, rounded notes. Dividing the dough into three portions per muffin cup increases surface area and encourages even proofing.<\/p>\n
Roasted Garlic-and-Potato Clover Rolls<\/h2>\n\n\nGarlic paste:<\/h4>\n\n- 1<\/span> medium head garlic (50 grams)<\/span><\/li>\n
- 1<\/span> teaspoon<\/span> olive oil<\/span><\/li>\n
- \u00bc<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n<\/ul>\n<\/div>\n\n
Dough:<\/h4>\n\n- 4\u00be<\/span> cups<\/span> (594 grams) all-purpose flour, divided<\/span><\/li>\n
- 3<\/span> tablespoons<\/span> (36 grams) granulated sugar<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> (9 grams) kosher salt<\/span><\/li>\n
- 2\u00bc<\/span> teaspoons<\/span> (7 grams) instant yeast<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> (118 grams) plain mashed cooked Yukon gold potato<\/span> (about 1 medium potato)<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> (120 grams) whole milk<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> (120 grams) sour cream<\/span><\/li>\n
- 1\/3<\/span> cup<\/span> (76 grams) unsalted butter<\/span><\/li>\n
- 1<\/span> large egg (50 grams), room temperature<\/span><\/li>\n
- 1<\/span> large egg (50 grams), room temperature<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> (15 grams) water<\/span><\/li>\n
- Flaked sea salt<\/span><\/li>\n
- 2<\/span> tablespoons<\/span> (28 grams) unsalted butter, melted<\/span><\/li>\n<\/ul>\n<\/div>\n\n
Garnish:<\/h4>\n\n- finely chopped fresh chives<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n
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Preheat oven to 400\u00b0F (200\u00b0C).<\/p>\n<\/li>\n
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For garlic paste: Cut off top end of garlic, keeping cloves intact; drizzle cut end with oil, and sprinkle with kosher salt. Wrap in foil.<\/span><\/p>\n<\/li>\n- \n
Bake until deep golden brown, about 40 minutes. Unwrap garlic, and let cool completely.<\/p>\n<\/li>\n
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Squeeze roasted garlic cloves into a small bowl, and mash into a paste with a fork. (You should have about 2\u00bd teaspoons or 25 grams.)<\/p>\n<\/li>\n
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For dough: In the bowl of a stand mixer fitted with the paddle attachment, combine 1\u00bd cups (188 grams) flour, sugar, kosher salt, and yeast.<\/p>\n<\/li>\n
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In a small saucepan, heat garlic paste, mashed potatoes, milk, sour cream, and butter over medium heat, stirring occasionally, until an instant-read thermometer registers 120\u00b0F (49\u00b0C) to 130\u00b0F (54\u00b0C). Add hot potato mixture to flour mixture, and beat at medium speed until combined. Beat in egg until combined. With mixer on low speed, gradually add remaining 3\u00bc cups (406 grams) flour, beating just until a shaggy dough forms.<\/p>\n<\/li>\n
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Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 15 to 20 minutes, stopping to scrape dough hook and sides of bowl. Cover and let dough rest for 15 minutes.<\/p>\n<\/li>\n
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Spray a 12-cup muffin pan with baking spray with flour.<\/span><\/p>\n<\/li>\n- \n
On a clean surface, divide dough into 36 portions (about 31 grams each). Using very lightly floured hands, roll 1 portion at a time into a smooth ball. (Keep remaining dough covered to prevent it from drying out.) Press 3 dough balls together, and place into each prepared muffin cup. Cover and let rise in a warm, draft-free place (75\u00b0F\/24\u00b0C) until doubled in size, 40 to 45 minutes.<\/p>\n<\/li>\n
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Preheat oven to 375\u00b0F (190\u00b0C).<\/p>\n<\/li>\n
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In another small bowl, whisk together egg and 1 tablespoon (15 grams) water; brush onto dough. Sprinkle with sea salt.<\/p>\n<\/li>\n
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Bake until golden brown and an instant-read thermometer inserted in center registers 190\u00b0F (88\u00b0C), 10 to 15 minutes, covering with foil to prevent excess browning, if necessary. Brush melted butter onto hot rolls, and garnish with chives, if desired. Let cool in pan for 10 minutes. Best served warm. Store in an airtight container for up to 3 days.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n
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<\/p>\n
Garlic paste:<\/h4>\n\n- 1<\/span> medium head garlic (50 grams)<\/span><\/li>\n
- 1<\/span> teaspoon<\/span> olive oil<\/span><\/li>\n
- \u00bc<\/span> teaspoon<\/span> kosher salt<\/span><\/li>\n<\/ul>\n<\/div>\n\n
Dough:<\/h4>\n\n- 4\u00be<\/span> cups<\/span> (594 grams) all-purpose flour, divided<\/span><\/li>\n
- 3<\/span> tablespoons<\/span> (36 grams) granulated sugar<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> (9 grams) kosher salt<\/span><\/li>\n
- 2\u00bc<\/span> teaspoons<\/span> (7 grams) instant yeast<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> (118 grams) plain mashed cooked Yukon gold potato<\/span> (about 1 medium potato)<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> (120 grams) whole milk<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> (120 grams) sour cream<\/span><\/li>\n
- 1\/3<\/span> cup<\/span> (76 grams) unsalted butter<\/span><\/li>\n
- 1<\/span> large egg (50 grams), room temperature<\/span><\/li>\n
- 1<\/span> large egg (50 grams), room temperature<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> (15 grams) water<\/span><\/li>\n
- Flaked sea salt<\/span><\/li>\n
- 2<\/span> tablespoons<\/span> (28 grams) unsalted butter, melted<\/span><\/li>\n<\/ul>\n<\/div>\n\n
Garnish:<\/h4>\n\n- finely chopped fresh chives<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n
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Preheat oven to 400\u00b0F (200\u00b0C).<\/p>\n<\/li>\n
- \n
For garlic paste: Cut off top end of garlic, keeping cloves intact; drizzle cut end with oil, and sprinkle with kosher salt. Wrap in foil.<\/span><\/p>\n<\/li>\n- \n
Bake until deep golden brown, about 40 minutes. Unwrap garlic, and let cool completely.<\/p>\n<\/li>\n
- \n
Squeeze roasted garlic cloves into a small bowl, and mash into a paste with a fork. (You should have about 2\u00bd teaspoons or 25 grams.)<\/p>\n<\/li>\n
- \n
For dough: In the bowl of a stand mixer fitted with the paddle attachment, combine 1\u00bd cups (188 grams) flour, sugar, kosher salt, and yeast.<\/p>\n<\/li>\n
- \n
In a small saucepan, heat garlic paste, mashed potatoes, milk, sour cream, and butter over medium heat, stirring occasionally, until an instant-read thermometer registers 120\u00b0F (49\u00b0C) to 130\u00b0F (54\u00b0C). Add hot potato mixture to flour mixture, and beat at medium speed until combined. Beat in egg until combined. With mixer on low speed, gradually add remaining 3\u00bc cups (406 grams) flour, beating just until a shaggy dough forms.<\/p>\n<\/li>\n
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Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 15 to 20 minutes, stopping to scrape dough hook and sides of bowl. Cover and let dough rest for 15 minutes.<\/p>\n<\/li>\n
- \n
Spray a 12-cup muffin pan with baking spray with flour.<\/span><\/p>\n<\/li>\n- \n
On a clean surface, divide dough into 36 portions (about 31 grams each). Using very lightly floured hands, roll 1 portion at a time into a smooth ball. (Keep remaining dough covered to prevent it from drying out.) Press 3 dough balls together, and place into each prepared muffin cup. Cover and let rise in a warm, draft-free place (75\u00b0F\/24\u00b0C) until doubled in size, 40 to 45 minutes.<\/p>\n<\/li>\n
- \n
Preheat oven to 375\u00b0F (190\u00b0C).<\/p>\n<\/li>\n
- \n
In another small bowl, whisk together egg and 1 tablespoon (15 grams) water; brush onto dough. Sprinkle with sea salt.<\/p>\n<\/li>\n
- \n
Bake until golden brown and an instant-read thermometer inserted in center registers 190\u00b0F (88\u00b0C), 10 to 15 minutes, covering with foil to prevent excess browning, if necessary. Brush melted butter onto hot rolls, and garnish with chives, if desired. Let cool in pan for 10 minutes. Best served warm. Store in an airtight container for up to 3 days.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n
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<\/p>\n
Dough:<\/h4>\n\n- 4\u00be<\/span> cups<\/span> (594 grams) all-purpose flour, divided<\/span><\/li>\n
- 3<\/span> tablespoons<\/span> (36 grams) granulated sugar<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> (9 grams) kosher salt<\/span><\/li>\n
- 2\u00bc<\/span> teaspoons<\/span> (7 grams) instant yeast<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> (118 grams) plain mashed cooked Yukon gold potato<\/span> (about 1 medium potato)<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> (120 grams) whole milk<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> (120 grams) sour cream<\/span><\/li>\n
- 1\/3<\/span> cup<\/span> (76 grams) unsalted butter<\/span><\/li>\n
- 1<\/span> large egg (50 grams), room temperature<\/span><\/li>\n
- 1<\/span> large egg (50 grams), room temperature<\/span><\/li>\n
- 1<\/span> tablespoon<\/span> (15 grams) water<\/span><\/li>\n
- Flaked sea salt<\/span><\/li>\n
- 2<\/span> tablespoons<\/span> (28 grams) unsalted butter, melted<\/span><\/li>\n<\/ul>\n<\/div>\n\n
Garnish:<\/h4>\n\n- finely chopped fresh chives<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n
\n- \n
Preheat oven to 400\u00b0F (200\u00b0C).<\/p>\n<\/li>\n
- \n
For garlic paste: Cut off top end of garlic, keeping cloves intact; drizzle cut end with oil, and sprinkle with kosher salt. Wrap in foil.<\/span><\/p>\n<\/li>\n- \n
Bake until deep golden brown, about 40 minutes. Unwrap garlic, and let cool completely.<\/p>\n<\/li>\n
- \n
Squeeze roasted garlic cloves into a small bowl, and mash into a paste with a fork. (You should have about 2\u00bd teaspoons or 25 grams.)<\/p>\n<\/li>\n
- \n
For dough: In the bowl of a stand mixer fitted with the paddle attachment, combine 1\u00bd cups (188 grams) flour, sugar, kosher salt, and yeast.<\/p>\n<\/li>\n
- \n
In a small saucepan, heat garlic paste, mashed potatoes, milk, sour cream, and butter over medium heat, stirring occasionally, until an instant-read thermometer registers 120\u00b0F (49\u00b0C) to 130\u00b0F (54\u00b0C). Add hot potato mixture to flour mixture, and beat at medium speed until combined. Beat in egg until combined. With mixer on low speed, gradually add remaining 3\u00bc cups (406 grams) flour, beating just until a shaggy dough forms.<\/p>\n<\/li>\n
- \n
Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 15 to 20 minutes, stopping to scrape dough hook and sides of bowl. Cover and let dough rest for 15 minutes.<\/p>\n<\/li>\n
- \n
Spray a 12-cup muffin pan with baking spray with flour.<\/span><\/p>\n<\/li>\n- \n
On a clean surface, divide dough into 36 portions (about 31 grams each). Using very lightly floured hands, roll 1 portion at a time into a smooth ball. (Keep remaining dough covered to prevent it from drying out.) Press 3 dough balls together, and place into each prepared muffin cup. Cover and let rise in a warm, draft-free place (75\u00b0F\/24\u00b0C) until doubled in size, 40 to 45 minutes.<\/p>\n<\/li>\n
- \n
Preheat oven to 375\u00b0F (190\u00b0C).<\/p>\n<\/li>\n
- \n
In another small bowl, whisk together egg and 1 tablespoon (15 grams) water; brush onto dough. Sprinkle with sea salt.<\/p>\n<\/li>\n
- \n
Bake until golden brown and an instant-read thermometer inserted in center registers 190\u00b0F (88\u00b0C), 10 to 15 minutes, covering with foil to prevent excess browning, if necessary. Brush melted butter onto hot rolls, and garnish with chives, if desired. Let cool in pan for 10 minutes. Best served warm. Store in an airtight container for up to 3 days.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n
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<\/p>\n
Garnish:<\/h4>\n\n- finely chopped fresh chives<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n
\n- \n
Preheat oven to 400\u00b0F (200\u00b0C).<\/p>\n<\/li>\n
- \n
For garlic paste: Cut off top end of garlic, keeping cloves intact; drizzle cut end with oil, and sprinkle with kosher salt. Wrap in foil.<\/span><\/p>\n<\/li>\n- \n
Bake until deep golden brown, about 40 minutes. Unwrap garlic, and let cool completely.<\/p>\n<\/li>\n
- \n
Squeeze roasted garlic cloves into a small bowl, and mash into a paste with a fork. (You should have about 2\u00bd teaspoons or 25 grams.)<\/p>\n<\/li>\n
- \n
For dough: In the bowl of a stand mixer fitted with the paddle attachment, combine 1\u00bd cups (188 grams) flour, sugar, kosher salt, and yeast.<\/p>\n<\/li>\n
- \n
In a small saucepan, heat garlic paste, mashed potatoes, milk, sour cream, and butter over medium heat, stirring occasionally, until an instant-read thermometer registers 120\u00b0F (49\u00b0C) to 130\u00b0F (54\u00b0C). Add hot potato mixture to flour mixture, and beat at medium speed until combined. Beat in egg until combined. With mixer on low speed, gradually add remaining 3\u00bc cups (406 grams) flour, beating just until a shaggy dough forms.<\/p>\n<\/li>\n
- \n
Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 15 to 20 minutes, stopping to scrape dough hook and sides of bowl. Cover and let dough rest for 15 minutes.<\/p>\n<\/li>\n
- \n
Spray a 12-cup muffin pan with baking spray with flour.<\/span><\/p>\n<\/li>\n- \n
On a clean surface, divide dough into 36 portions (about 31 grams each). Using very lightly floured hands, roll 1 portion at a time into a smooth ball. (Keep remaining dough covered to prevent it from drying out.) Press 3 dough balls together, and place into each prepared muffin cup. Cover and let rise in a warm, draft-free place (75\u00b0F\/24\u00b0C) until doubled in size, 40 to 45 minutes.<\/p>\n<\/li>\n
- \n
Preheat oven to 375\u00b0F (190\u00b0C).<\/p>\n<\/li>\n
- \n
In another small bowl, whisk together egg and 1 tablespoon (15 grams) water; brush onto dough. Sprinkle with sea salt.<\/p>\n<\/li>\n
- \n
Bake until golden brown and an instant-read thermometer inserted in center registers 190\u00b0F (88\u00b0C), 10 to 15 minutes, covering with foil to prevent excess browning, if necessary. Brush melted butter onto hot rolls, and garnish with chives, if desired. Let cool in pan for 10 minutes. Best served warm. Store in an airtight container for up to 3 days.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n
\n
<\/p>\n
- \n
- \n
Preheat oven to 400\u00b0F (200\u00b0C).<\/p>\n<\/li>\n
- \n
For garlic paste: Cut off top end of garlic, keeping cloves intact; drizzle cut end with oil, and sprinkle with kosher salt. Wrap in foil.<\/span><\/p>\n<\/li>\n
- \n
Bake until deep golden brown, about 40 minutes. Unwrap garlic, and let cool completely.<\/p>\n<\/li>\n
- \n
Squeeze roasted garlic cloves into a small bowl, and mash into a paste with a fork. (You should have about 2\u00bd teaspoons or 25 grams.)<\/p>\n<\/li>\n
- \n
For dough: In the bowl of a stand mixer fitted with the paddle attachment, combine 1\u00bd cups (188 grams) flour, sugar, kosher salt, and yeast.<\/p>\n<\/li>\n
- \n
In a small saucepan, heat garlic paste, mashed potatoes, milk, sour cream, and butter over medium heat, stirring occasionally, until an instant-read thermometer registers 120\u00b0F (49\u00b0C) to 130\u00b0F (54\u00b0C). Add hot potato mixture to flour mixture, and beat at medium speed until combined. Beat in egg until combined. With mixer on low speed, gradually add remaining 3\u00bc cups (406 grams) flour, beating just until a shaggy dough forms.<\/p>\n<\/li>\n
- \n
Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 15 to 20 minutes, stopping to scrape dough hook and sides of bowl. Cover and let dough rest for 15 minutes.<\/p>\n<\/li>\n
- \n
Spray a 12-cup muffin pan with baking spray with flour.<\/span><\/p>\n<\/li>\n
- \n
On a clean surface, divide dough into 36 portions (about 31 grams each). Using very lightly floured hands, roll 1 portion at a time into a smooth ball. (Keep remaining dough covered to prevent it from drying out.) Press 3 dough balls together, and place into each prepared muffin cup. Cover and let rise in a warm, draft-free place (75\u00b0F\/24\u00b0C) until doubled in size, 40 to 45 minutes.<\/p>\n<\/li>\n
- \n
Preheat oven to 375\u00b0F (190\u00b0C).<\/p>\n<\/li>\n
- \n
In another small bowl, whisk together egg and 1 tablespoon (15 grams) water; brush onto dough. Sprinkle with sea salt.<\/p>\n<\/li>\n
- \n
Bake until golden brown and an instant-read thermometer inserted in center registers 190\u00b0F (88\u00b0C), 10 to 15 minutes, covering with foil to prevent excess browning, if necessary. Brush melted butter onto hot rolls, and garnish with chives, if desired. Let cool in pan for 10 minutes. Best served warm. Store in an airtight container for up to 3 days.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n
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