My vintage inspiration comes from a recipe called Carrot Pineapple Cake in the 1966 “Better Homes & Gardens Pies & Cakes” cookbook from my Vintage Cookbook Collection. This gets a Vintage Baked Modern update with a few modern tweaks: used a combination of butter and oil to balance moisture and flavor, added additional warm spices for more depth of flavor, added cornstarch to lighten the flour, swapped out the milk with buttermilk for a more tender crumb, and added more vanilla for full flavor. I’ve also included dietary substitution options — gluten-free, vegan, keto, and wholesome — so everyone at your table can enjoy a slice.

Ingredients to make Carrot Cake

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Canola oil is a type of vegetable oil made from the seeds of canola plant. It’s low in saturated fat.has a neutral, light flavor that gives baked goods tender texture.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking, and they add moisture to baked goods.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• Carrots are a root vegetable grown underground, typically harvested in late summer. They are high in beta-carotene. While primarily orange, carrots can also be grown in other colors like purple, yellow and white.
• Pineapple is a tropical fruit grown on a pineapple plant commonly sold as chunks, slices, crushed, or tidbits, packed in its own juice or in light or heavy syrup.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.

Dry Ingredients

• All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
• Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Pink salt is a natural rock salt mined near the Himalayas that contains trace minerals
• Cinnamon comes from dried bark from the tropical Asian cinnamon tree. There are two types Cassia and Ceylon, found as whole sticks or ground. Cassia has a warm, sweet flavor and is more commonly used, while Ceylon known as “true cinnamon”, has an intense spicier bite.
• Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
• Cloves are the dried flower buds from clove trees, grown in the Spice Islands. Whole cloves are used to infuse flavor into culinary dishes, while ground cloves add a warm, spicy kick to baked goods.

Frosting

• Cream cheese is made from cultured cream and milk, giving it a mild, tangy flavor.
• Confectioners’ sugar, also known as powdered sugar, is made from finely ground granulated sugar mixed with a small amount of cornstarch to prevent clumping. Its fine texture, makes it perfect for smooth frostings and glazes on baked goods.
• Pecans are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.

Make Your Own Ingredients

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.How to convert this recipe for special diets

For the past 13 years, I’ve owned an all-natural specialty food company, specializing in converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my professional baking background here.

Dietary Substitutions

Here are a few key tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container at room temperature for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternative flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with a high-fat milk such as whole milk or heavy cream.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.

Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.

Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.

FAQ’s

Print

Carrot Cake with Pineapple

Carrot Pineapple Cake is a tender, moist cake full of nuts and warm spices and topped with a creamy cream cheese frosting. 

Course Dessert

Cuisine American

Keyword 1960’s, cake, carrot cake

Prep Time 15 minutes minutes

Cook Time 32 minutes minutes

Servings 12

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• mini-chopper
• 9 x 13 baking pan

Ingredients

DRY INGREDIENTS

• 2 ¾ c. unbleached flour
• 2 T. cornstarch
• 2 c. sugar
• 2 ½ tsp. baking powder
• ½ tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. salt
• ½ tsp. clove
• ½ tsp. nutmeg

WET INGREDIENTS

• ⅔ c. oil
• ½ c. butter room temp
• 4 eggs
• 1 c. crushed pineapple (drained) save to use
• 2 ½ c. carrots shredded
• ¼ c. buttermilk or pineapple juice from can
• 1 T. vanilla

FROSTING

• 8 oz. cream cheese room temp
• ½ c. butter room temp
• 3 ½ c. confectioners sugar
• 1 T. vanilla
• ½ c. pecans chopped

Instructions

PREP

• Preheat oven to 350°.

  Prepare 9” x 13” pan by spraying with cooking oil spray and flour lightly.

  Whisk together dry ingredients in bowl and set aside.

  Finely grate carrots and set aside.

  Finely chop nuts and set aside.

  Place butter and cream cheese on counter to soften.

CAKE BATTER

• Place dry ingredients into the mixer.
• Add oil, butter, eggs, carrots, pineapple, buttermilk, and blend until just combined.
• Pour batter into greased pan and spread evenly with off-set spatula.

BAKE

• Bake at 350° for about 35 minutes or until a toothpick placed in center comes out clean. Allow cake to cool before adding frosting.

CREAM CHEESE FROSTING

• In a mixer, cream together cream cheese and butter until light and fluffy.
• Add confectioners sugar and vanilla. Stir in pecans.

ASSEMBLE CAKE

• Use an off-set spatula to spread the frosting on the top of the cake Place a couple of whole pecans on the top center of the cake.

Related Recipes

• Retro Pineapple Upside Down Cake
• Old-Fashioned Banana Cake
• Pumpkin Bars
• Old-Fashioned Zucchini Cake
• Frosted Ginger Cream Cookies

More Cake Recipes

1970’s Vintage Cookbooks

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This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher. Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2026 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Carrot Cake with Pineapple appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make Easter Lamb Cake
  • Dry Ingredients
  • Wet Ingredients
  • Frosting
• Make your own ingredients
• How to convert this recipe for special diets
• Storage
• FAQ’s
• Related Recipes
• More Spring recipes

This Easter Lamb Cake is a rich pound cake baked in a vintage 3D lamb-shaped pan, covered in fluffy Swiss meringue frosting, and adorned with shredded coconut and buttercream flowers. It’s the kind of old-fashioned Easter dessert that brings a bit of nostalgia and festive centerpiece together for your holiday table.

Inspired by a vintage lamb pan and classic decorating books from the 1960s and 70s, this recipe brings a beloved baking tradition back to life. Whether you’re making it for the first time or reviving a childhood memory, this cake is easier than it looks — and absolutely worth the effort.

My vintage inspiration is from my copy of the 1974 “The Wilton Yearbook of Cake Decorating” book and classic recipe for pound cake in the 1969 cookbook “Decorating Cakes and Party Foods Baking Too!” by Louise Spencer.

This classic gets a Vintage Baked Modern update with a few modern ingredient tweaks and the addition of dietary substitution options (gluten-free, vegan, keto, and more) so everyone at your Easter table can enjoy a slice.

Ingredients to make Easter Lamb Cake

Dry Ingredients

• All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processsed and contains trace minerals.
• Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Lemons are a tart, citrus fruit that grow on trees in warm climates.
• Lemon extract is a natural flavoring made from lemon zest and alcohol. Use just a small amount to add a bright, zingy flavor to baked good recipes.
• Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.

Frosting

• Superfine sugar, also known as baker’s sugar, has a finer texture than granulated sugar. Since it dissolves quick, it helps create a smooth texture in boiled frostings or candy.
• Cream of Tarter is an acid used to stabilize egg whites in frostings and meringues, helping them hold their structure. Use 1 tsp. lemon juice as a substitute for 1/2 tsp. of cream of tarter.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 ounces of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Easter Lamb Cake

Step-by-Step Guide

Step #1:

When using molded cake pans, you want to use a firm, sturdy cake such as a poundcake or bundt cake recipe in order for the cake to properly stand on its own. Grease the cake mold really well with cooking spray and a light dusting of flour to ensure easy release.

Step #2:

Mix together wet ingredients and then add in the dry ingredients. Traditional poundcake does not have any leavening like baking powder or baking soda, so you must be sure to cream the butter, sugar, and eggs together whipping them long enough for it to turn light and pale creating “natural” leavening. I’ve added baking powder as well to help it rise.

Step #3:

Make a Swiss meringue buttercream. Be sure to use superfine (baker’s sugar) which dissolves faster when placed in a double broiler and when the butter is creamed.

Step #4:

Take 4 small bowls and evenly distribute the remaining white frosting in each bowl. Use a gel based color to tint at least 2 colors for the flowers, 1 green for the leaf, and 1 black for the eyes and nose. It is best to mix them using a small spatula.

Step #5:

Start by piping on the pink nose and ears first before placing a light crumb-coat on the full cake. To set the crumb-coat, place cake in the fridge to chill for 10 minutes. Use a small palette knife to add the top layer “fur” by using a swirl and lift motion.

Step #6:

To finish, Pipe swirl drop flowers (yellow, pink, blue) in tip #224 and leaves (green) using a leaf tip #67 around the base of the lamb. Add green grass, pipe on a few flowers and leaves, and finish by adding a pretty ribbon around the neck.

How to convert this recipe for special diets

For the past 13 years, I’ve owned an all-natural specialty food company, specializing in converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my professional baking background here.

Here are a few key tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container at room temperature for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternative flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with a high-fat milk such as whole milk or heavy cream.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Storage

If Baked: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in plastic wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 30 minutes before opening up the container.

Unbaked Batter: Prepare batter and place in a sealed container up to 5 days in refrigerator. This will hydrate the flour, incorporate flavor and help the batter rise when baking.

FAQ’s

Print

Easter Lamb Cake

This is a classic Lamb Cake made with traditional pound cake topped with a swiss buttercream frosting and decorated to replicate a vintage Wilton design.

Course Dessert

Cuisine American

Keyword 1960’s, cake

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Servings 12

Equipment

• mixer
• whisk
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• cake pan
• piping bags

Ingredients

WET INGREDIENTS

• 1 c. unsalted butter
• 1 ½ c. sugar
• 1 Tbsp. lemon zest
• 5 eggs + 1 egg yolk
• 2 tsp. vanilla
• ½ tsp. lemon extract

DRY INGREDIENTS

• 1 ¾ c. unbleached flour
• 1 Tbsp. cornstarch
• 1 tsp. baking powder
• ¾ tsp. salt

SWISS MERINGUE FROSTING

• 4 egg whites
• 1 c. sugar superfine
• ½ tsp. cream of tarter
• 1 Tbsp. vanilla
• 1 ¾ c. butter room temp

Instructions

PREP

• Zest lemon and set aside.
• Whisk together dry ingredients and set aside.
• Preheat oven to 350°. Grease and lightly flour lamb cake pans.

MAKE CAKE BATTER

• Cream together butter, sugar, and lemon zest.
• Add in eggs and egg yolks, lemon extract and vanilla and mix for 3 minutes until light and fluffy.
• Add in the dry ingredients and mix until just combined.

BAKE

• Pour batter into the face-side down half of the pan. Place other half on top and bake for 55-60 minutes. Place toothpick in center comes out clean. Allow to cool before icing.

SWISS MERINGUE BUTTERCREAM

• In the bowl of the stand mixer, place egg whites, sugar, and cream of tarter over a pan of simmering water and stir until sugar is dissolved (about 5 minutes).
• Move bowl to stand mixer and beat for 3-5 minutes until light and fluffy. To cool down mixing bowl, place a small ice pack under the bowl.
• Once bowl has cooled down, add in butter and vanilla and mix for 3-5 more minutes until mixture turns into a buttercream consistency.

DECORATE CAKE

• In a ziploc bag, toss shredded coconut with a few drops of green gel food color.
• Take a small amount of frosting and place into small, separate bowls. Mix desired colors for eyes (black), ears/nose (pink), flowers (yellow, pink, blue) and leaves (green).
• Spread a small bit of pink frosting on ears/nose first. Then spread on a thin white crumb coat all over the cake. Chill for 10 minutes.
• Place white “fur” using a small palette knife in a swirl and lift motion.
• Pipe on eyes and a tiny line for a small mouth.
• Place green coconut flakes around the cake plate. Pipe swirl drop flowers (yellow, pink, blue) in tip #224 and leaves (green) using a leaf tip #67 around the base of the lamb. Tie a ribbon around neck of lamb.

Related Recipes

• Coconut Macaroon Cookies
• Lady Baltimore Cake
• Old-Fashioned Banana Cake
• Lincoln’s Favorite Cake
• Betty Crocker’s Cake and Frosting Mix Cookbook (1966)

More Spring recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest Facebook Instagram TikTok YouTube

As an Amazon Associate, I may include affiliate links to recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher. Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2026 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

Comments

• Deborah Cartersays: April 3, 2021 Thank you for this recipe. I use to teach Culinary Arts and we had this cake pan in the kitchen. Do you happen to have an old recipe for lemon sugar cookies from a Betty Crocker Junior cookbook.

The post Easter Lamb Cake appeared first on Vintage Baked Modern.

Table of contents

• Ingredients
• Wet Ingredients
• Dry Ingredients
• Make your own ingredients
• Dietary Substitutions
  • Equipment
• More Bread recipes

These classic Cloverleaf Dinner Rolls have a soft, fluffy texture with golden, buttery tops. They are perfect to make for special holiday dinners like Thanksgiving, Christmas or Easter. This vintage-inspired recipe is a cherished family recipe that comes from my Nan’s handwritten notebook.

Ingredients

Wet Ingredients

• Yeast is a leavening agent that produces carbon dioxide gas and alcohol during fermentation. During the baking process, gas gets trapped in the dough and the alcohol evaporates. Instant yeast speeds up this process, cutting the rise time in half.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”. MAKE YOUR OWN! Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.
• Eggs are produced by female chickens and consist of an egg white and a yolk, which provide protein, richness and moisture to baked goods.

Dry Ingredients

• All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent. When used in pie fillings, it produces a clear, smooth texture. In baked goods, it helps retain moisture, producing a light, tender texture.
• Pink salt adds essential minerals and nutrients to baked goods.

Make your own ingredients

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN-FREE

Here are some tips for gluten free baking

• Use a premium gluten-free flour blend.
• Be sure to let the batter rest to help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
• Add 1-2 tablespoons additional liquid (use the same liquid called for in the recipe) to help hydrate the flour.
• Reduce the oven temperature by at least 25° to bake low and slow, since gluten-free flour is delicate and tend to burn before the center is cooked through.
• Gluten-free baked goods have a shorter shelf-life than conventional baked goods and dry out faster. Store in airtight container on counter 1-2 days. The refrigerator tends to dry them out more, so it is best to freeze up to 6 months.

TO MAKE VEGAN/DAIRY FREE

• Swap out the butter with vegan butter. I use Violife Plant Butter.
• To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.
• Replace the dairy with unsweetened oat milk

Equipment

Recommended tools: (affiliate links)

stand mixer

mixing bowl

liquid measuring cup

measuring cups and spoons

beeswax cover

rolling pin

bench scraper

digital thermometer

Related Recipes

• Cranberry Almond Granola
• Thanksgiving Cut-Out Sugar Cookies
• Christmas Cut-Out Sugar Cookies
• Sourdough French Bread
• Old-Fashioned Banana Bread

Print

Cloverleaf Dinner Rolls

Course Bread

Cuisine American

Keyword bread, rolls

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 12

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• rolling pin
• bench scraper
• 9×13 glass pan
• digital thermometer

Ingredients

YEAST MIXTURE

• ¼ c. warm water (110°)
• 3 T. sugar
• 2 ¼ tsp. instant yeast 1 packet

WET INGREDIENTS

• 1 c. warm whole milk or buttermilk (110°)
• ⅓ c. melted butter
• 1 egg

DRY INGREDIENTS

• 3 ½ c. bread flour
• 1 tsp. salt

Instructions

PREP

• Mix together the warm water, instant yeast and sugar in the mixer and let sit for 5 minutes.
• Melt butter and set aside to cool.
• Warm up the milk to 110°.

DOUGH

• Add liquid ingredients milk and egg to the yeast mixture.
• Add in the dry ingredients flour and salt.
• Knead in mixer for 8-10 minutes until the dough is soft and doesn't stick to the sides of the bowl.
• To see if the gluten has fully developed, take a small piece of dough and hold between both hands and stretch using your thumbs and first fingers up against the light (windowpane test) and if you can stretch it without breaking it and see through it, then its ready to rise. If not, knead dough on a lightly floured surface for a few more minutes until soft and the stretch test works.
• Place dough into a greased bowl and use proofing setting on oven or place by a fire until doubled in size (about 1 -1 1/2 hours).

SHAPE DOUGH

• Spray a muffin pans with non-stick spray.
• Punch dough and use bench scraper to divide into 36 pieces.
• Knead each piece into ball on your palm and dip in some melted butter. Place 3 balls into each muffin cup.
• Cover rolls and let them rise again for about 30 minutes.
• Pre-heat oven to 375°.

BAKE

• Bake at 375° for 15-18 minutes. Remove rolls from pans and brush immediately with butter.

More Bread recipes

Leave a comment below and let me know how it turned out for you!

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The post Cloverleaf Dinner Rolls appeared first on Vintage Baked Modern.