Dream Rolls

Build a better bread basket with store-bought shortcuts

- photograph by MORGAN HUNT GLAZE

Herby Cloverleaf Rolls

Beer is the secret ingredient to making rolls from a mix taste homemade.

ACTIVE 30 MIN. - TOTAL 1 HOUR, 25 MIN.

MAKES 12

1 cup pilsner beer (from 1 [12-oz.] bottle)

1 (16-oz.) pkg. hot roll mix with yeast packet (such as Pillsbury)

½ tsp. kosher salt

⅓ cup chopped mixed fresh herbs (such as chives, thyme, and flat-leaf parsley), divided

1 large egg, at room temperature

8 Tbsp. melted salted butter, divided

⅓-½ cup all-purpose flour, as needed, plus more for work surface

Flaky sea salt

1. Heat beer in a small saucepan over medium until temperature reaches 120°F to 130°F, about 1 minute, 30 seconds.

2. Whisk together roll mix, yeast packet from mix, salt, and ¼ cup herbs in a large bowl. Add beer, egg, and 2 tablespoons butter. Stir until a sticky dough forms.

3. Turn dough out onto a lightly floured surface. Knead gently (gradually adding flour, 1 tablespoon at a time, to dough, work surface, and hands, as needed, to prevent sticking); knead until dough is smooth and elastic, about 5 minutes. Cover loosely using plastic wrap; let rest 10 minutes.

4. Place 4 tablespoons of the butter in a small shallow bowl. Uncover dough, and divide into 12 equal portions. Working with 1 portion at a time (keeping remaining dough covered), divide each portion into 3 equal pieces. Roll each piece into a tight ball; dip into melted butter, turning to coat. Place 3 balls in each well of an ungreased 12-cup muffin tray.