Mother's Rolls Recipe
Mother's Rolls Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These golden cloverleaf dinner rolls were one of my mother's specialties. We always looked forward to them on holidays and special occasions. —Patricia Baxter, Great Bend, Kansas
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min./batch

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1-1/2 cups warm whole milk (110° to 115°)
  • 1/3 cup sugar
  • 1/3 cup shortening
  • 1 large egg
  • 2 teaspoons salt
  • 7 to 7-1/2 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 3 cups flour. Beat on medium speed until mixture has a spongy texture. Let stand for 10 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly 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. Turn onto a lightly floured surface; divide into three portions. Let rest for 5 minutes. Divide each portion into 36 pieces. Shape each piece into a ball; place three balls in each greased muffin cup.
Cover and let rise until almost doubled, about 30 minutes. Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 3 dozen.
If Cooking for Two: Freeze rolls in a plastic storage bag. Then defrost as many as needed at a moment's notice.
Originally published as Mother's Rolls in Reminisce November/December 1992, p47

Nutritional Facts

1 each: 121 calories, 3g fat (1g saturated fat), 7mg cholesterol, 138mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 3g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1-1/2 cups warm whole milk (110° to 115°)
  • 1/3 cup sugar
  • 1/3 cup shortening
  • 1 large egg
  • 2 teaspoons salt
  • 7 to 7-1/2 cups all-purpose flour
  1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 3 cups flour. Beat on medium speed until mixture has a spongy texture. Let stand for 10 minutes. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a lightly 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.
  3. Punch dough down. Turn onto a lightly floured surface; divide into three portions. Let rest for 5 minutes. Divide each portion into 36 pieces. Shape each piece into a ball; place three balls in each greased muffin cup.
  4. Cover and let rise until almost doubled, about 30 minutes. Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 3 dozen.
If Cooking for Two: Freeze rolls in a plastic storage bag. Then defrost as many as needed at a moment's notice.
Originally published as Mother's Rolls in Reminisce November/December 1992, p47

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