Cloverleaf Potato Rolls Recipe

5 2 1
Cloverleaf Potato Rolls Recipe
Cloverleaf Potato Rolls Recipe photo by Taste of Home
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Cloverleaf Potato Rolls Recipe

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5 2 1
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 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

Directions

In a mixing bowl, dissolve yeast in water. Add 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

Nutritional Facts

1 each: 115 calories, 3g fat (0 saturated fat), 9mg cholesterol, 142mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 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
  1. In a mixing bowl, dissolve yeast in water. Add 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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Reviews forCloverleaf Potato Rolls

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Jangirl User ID: 1050490 32085
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)"

MY REVIEW
RNstudent User ID: 1839883 52287
Reviewed Dec. 24, 2007

"Could instant potatoes be used instead of real mashed potatoes?"

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