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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From TOH. These look like light and tender cloverleaf rolls. Prep time does not include rising time. Some of the rising is overnight, so plan ahead. Ingredients:
2 (1/4 ounce) packages active dry yeast |
1/2 cup warm water (110-115 degrees f) |
1 tablespoon sugar |
1 cup warm milk (110-115 degrees f) |
1/3 cup shortening |
2 eggs |
1 1/2 teaspoons salt |
4 -5 cups all-purpose flour |
1/3 cup sugar |
Directions:
1. Dissolve yeast in warm water; stir in 1 tbsp sugar. Let stand 5 minutes.
2. Add milk, shortening, eggs, salt, 3 cups flour, and 1/3 cup sugar. Beat on medium speed for 2 minutes.
3. Stir in enough of the remaining flour to form a soft dough (will be sticky). Do not knead. Refrigerate, covered, overnight.
4. Punch dough down and turn out onto a lightly floured surface. Cut into 24 equal portions. Cut each portion into thirds. Roll each third into a ball. Place three balls into each greased muffin cup. Cover and rise in a warm place until doubled, about 1 3/4 hours.
5. Heat oven to 350* F. Bake rolls for 13-15 minutes or until golden brown. Remove from muffin tins to wire racks. Serve warm.
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