When I was a girl, it was a rare occasion when Mom made a gourmet meal. Most often, she relied on traditional recipes like this one. My sister and I ate more than our share of these versatile golden rolls. -Brenda DuFresne, Midland, Michigan
Cloverleaf Rolls
Cloverleaf Rolls
Prep Time
25 min
Cook Time
15 min
Yield
2 dozen
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1-1/4 cups warm milk (110° to 115°)
- 1/4 cup butter, softened
- 1 large egg, room temperature
- 3 tablespoons sugar
- 1 teaspoon salt
- 4 to 4-1/2 cups all-purpose flour
- Additional butter, melted
Directions
- In a large bowl, dissolve yeast in warm milk. Add the butter, egg, sugar, salt and 3 cups flour. Beat until smooth. Stir in 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 the 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 and shape into balls. Place 3 balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes. Brush with additional butter.
- Bake at 375° for 15-18 minutes or until lightly browned. Remove to wire racks. Serve warm.
Nutrition Facts
1 roll: 110 calories, 3g fat (2g saturated fat), 16mg cholesterol, 127mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 3g protein.
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