CLOVER LEAF ROLLS -JEANNE MANCUSO
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, combine milk, 1/4 cup of Butter, dry milk, 3/4 cup sugar and salt. Cook, stirring frequently, until the butter is melted and the sugar has dissolved, about 2-3 minutes. Remove from the heat and set aside to cool to lukewarm before proceeding. In a large mixing bowl. Dissolve the yeast and remaining 1/2 tsp sugar in 1/4 cup of warm water (110* F). Add eggs and stir to combine. Set aside until foamy, about 10 minutes. Add the milk mixture to the yeast mixture and stir to combine. Using a wooden spoon, add the flour 1 cup at a time. The dough will be quite stiff and somewhat sticky. If the dough gets too stiff to stir with a spoon, use your hands to mix. Lightly grease the inside of a large bowl with 1 tsp of the remaining butter. Transfer the dough to the bowl and turn to coat. Lightly grease a piece if waxed paper or plastic wrap with the remaining tsp of butter and use it to cover the bowl. Set aside in a warm place until doubled in size, at least 2 hours. Melt remaining 1/4 cup of butter and transfer to a small bowl to cool. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 2-3 minutes. Using a lightly floured rolling pin, roll the dough to a thickness of 1/2". Using a sharp knife, cut the dough into 36 equal pieces. Tuck the cut edges if each piece under so as to form a smooth round ball of dough. Place 3 balls of dough side by side into each well of a muffin tin. Using a pastry brush, lightly brush the top of each roll with some of the melted butter. Cover with plastic wrap and set aside in a warm draft-free area until doubled in size, about 1 hour. Preheat the oven to 350*F. Bake until lightly browned about 10-15 Minutes.
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