Stewed Tomato Butter & Cloverleaf Rolls
Servings: 6 servings
Homemade dinner rolls? Count us in! Butter made with Dei Fratelli Stewed Tomatoes and the rolls made with 7 ingredients from scratch! Our Stewed Tomato Butter and Cloverleaf Rolls are the perfect appetizer for any meal!
Ingredients:
FOR TOMATO BUTTER:
- 1 (14.5 oz.) can Dei Fratelli Stewed Tomatoes, drained and roughly chopped
- 1 lb. Unsalted Butter, softened
- 2 Tbsp. Pickled Banana Peppers, diced
- 1/2 tsp. Black Pepper
- 1/2 tsp. Vinegar
- 1/4 tsp. Sea Salt
FOR CLOVERLEAF ROLLS:
- 3 Cups Self-Rising Flour
- 1 1/2 Cups Nonfat Plain Greek Yogurt
- 1 Egg, mixed and beaten
- 1 Tbsp. Poppy Seeds
- 1 Tbsp. Granulated Onion
- Sea Salt, to taste
- 1/2 Cup Butter, melted
Instructions:
FOR CLOVERLEAF ROLLS:
- Preheat oven to 400 F.
- Mix self-rising flour and Greek yogurt together in a medium bowl until well combined. Scoop into quarter-sized balls and roll smooth.
- Place balls on a cookie sheet or into a muffin pan in sets of 3 to create the cloverleaf. Brush all the rolls with the egg wash. Sprinkle with poppy seeds, granulated onion, and sea salt.
- Bake for 18 minutes. Remove from the oven and poke holes in each roll with a fork. Drizzle butter evenly over the rolls and bake for an additional 6 minutes.
FOR TOMATO BUTTER:
- While cloverleaf rolls are baking, whip softened butter until fluffy and almost doubled in size with a hand mixer or stand mixer. Be sure to scrape butter down off the sides of the bowl.
- Add Dei Fratelli Stewed Tomatoes, banana pepper, black pepper, vinegar, and sea salt. Mix for an additional 30 seconds on high. Serve with cloverleaf rolls.
Chef's Tip:
Try serving these rolls alongside our Tomato Glazed Ham or Tomato Brined Turkey for a holiday feast!
