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
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