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Cloverleaf Potato Rolls

Total Time

Prep: 25 min. + rising Bake: 15 min.


2 dozen

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 large egg, room temperature
  • 1/4 cup sugar
  • 1-1/4 teaspoons salt
  • 4 cups all-purpose flour


  1. In a large 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.
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down and divide in half. Divide each half into 36 pieces; shape into balls. Place 3 balls each into greased muffin cups. Cover; let rise in a warm place until doubled, about 30 minutes.
  4. Bake at 400° until golden, 12-15 minutes. Remove to wire racks. Serve warm.

Nutrition Facts

1 roll: 116 calories, 3g fat (1g saturated fat), 9mg cholesterol, 147mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 3g protein.

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