Cloverleaf Rolls

This is the first recipe that Kathy ever made, and her favorite as a kid. She found it in the newspaper, cut it out, and decided to make it all on her own.

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Preheat: 375°Yield: 1.5-2 dozen rolls
Prep: 0:00Wait: 0:00Bake: 0:15

Ingredients

  • 2 pkgs. Active dry yeast
  • ½ cup warm water, not hot
  • ½ cup shortening
  • 1 ½ cups lukewarm milk
  • ½ cup granulated sugar
  • 2 tsps. Salt
  • 7 to 7 ½ cups sifted flour
  • 2 eggs, beaten slightly

Directions

  1. Dissolve yeast in water. Melt shortening in milk; cool slightly. In a large bowl combine sugar, salt and about 4 cups flour. Add yeast, milk, shortening and eggs; mix with spoon until smooth. Add enough remaining flour so you can work the dough with your hands. Turn out onto floured pastry cloth or floured counter top. Knead until smooth and elastic, about 5 minutes. Follow the directions for kneading that appear with the lesson. Form the dough into a big ball. Place in a greased bowl; cover with damp cloth. Let rise in warm place until doubled, about 1½ hours. Punch down with fist and form into another smooth ball. Let rise again until double, about 30 minutes.
  2. To make cloverleaf rolls: Form bits of dough into balls about 1 inch in diameter. Place three balls in each cup of greased muffin tin. Brush with melted butter. Let rise until light, about 15 to 20 minutes. Bake at 375 F for 12 to 15 minutes. Makes 1 ½ to two dozen rolls.

Notes

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recipes/cloverleaf_rolls.txt · Last modified: 2016/11/26 16:54 (external edit)
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