WHAT better time to shape rolls into cloverleafs than for the celebration of St. Patrick's Day? I found this recipe in a magazine 40 years ago. These rolls are well received at fellowship dinners and are also popular at home. They are the lightest and tastiest rolls I make. -Beatrice McGrath, Norridgewock, Maine
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup warm 2% milk (110° to 115°)
- 1/4 cup shortening
- 1/2 cup warm mashed potatoes
- 1 egg
- 1/4 cup sugar
- 1-1/4 teaspoons salt
- 4 cups all-purpose flour
- In a large bowl, dissolve yeast in water. Add the milk, shortening, potatoes, egg, sugar, salt and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down and divide in half. Divide each half into 36 pieces; shape into balls. Place three balls each into greased muffin cups. Cover and let rise in a warm place until doubled, about 30 minutes.
- Bake at 400° for 12-15 minutes or until golden. Remove to wire racks. Serve warm. Yield: 2 dozen.
Originally published as Potato Rolls in Reminisce March/April 1999, p45
Reviews for Cloverleaf Potato Rolls
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 2, 2010
"I made these and served them with soup to my company. They loved them and asked for the recipe. I would/will make these again!(I made them with left over mashed potatoes)"
Reviewed Dec. 24, 2007
"Could instant potatoes be used instead of real mashed potatoes?"