I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Thursday, October 28, 2010

Cloverleaf Rolls

This is something I remember my mom & grandma making. Mouth watering, soft, airy, rolls. Yummy!


CLOVERLEAF ROLLS
(makes 12 large or 18 regular)

Ingredients:
*3 1/2 - 4 cups all-purpose flour
*1 tablespoon dry active yeast
*3/4 cup warm water
*1 tablespoon white sugar
*1 cup warm milk
*3 tablespoons white sugar
*1/4 cup butter, melted and cooled slightly
*1 egg, room temperature
*1 teaspoon salt
*1 teaspoon melted butter

Directions:
~Grease one or two muffin pans.
~In a small bowl, combine yeast, 1 tablespoon sugar in the 3/4 cup warm water.
~Cover with plastic wrap, and let it sit for 10 minutes. It will be foamy.
~In a large bowl, mix in 3 cups flour, 3 tablespoons sugar, melted (cooled slightly) butter, warm milk, room temperature egg, and salt.
~Mix in the yeast mixture.
~Add in remaining flour, 1/4 cup at a time (if you have a kneader blade for your mixer bowl, use that), until you have soft, sticky, dough.
~Remove dough from bowl and set on a lightly floured surface.
~Cover with a clean towel, and let it rest for 10 minutes.
~Gently knead dough for 40 seconds.
~Grease a large glass bowl with oil or butter.
~Cover with a damp clean hand towel, and let rise in a warm draft free area.
~Let rise for about 1 hour, or until doubled in size.
~Punch dough down.
~Remove from bowl and place the dough on a lightly floured counter.
~Divide dough in half, and set one piece aside.
~Gently roll each half of dough in a long rope, with floured hands. About 18 inches long.
~Slice each half into 18 semi-equal pieces for larger rolls or 27 for regular size.
~Shape each piece into balls.
~Place three dough balls into each muffin tin.
~Cover with a damp clean hand towel.
~Let rise in a warm draft-free area for 40 minutes.
~Remove towel, and brush tops with melted butter.
~Bake at 350 degrees for 20 minutes, or until buns are a dark golden brown.

Helpful Hint:
When letting my bread rise, I always boil a small pot of water. I then place the pan in my oven (must not be on). I place the bowl with the dough beside it. This makes for a quicker rise and a moister bun.

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