CLOVERLEAF ROLLS - CASSIE'S
These are the lightest,moistest, most delicious Cloverleaf roll I have ever eaten. So easy too, and the dough is so nice to work with. I doubled the recipe. I am posting the recipe that makes 12. I hope you try them..they are so easy, yet delicious. I love how it left my house smelling so divine.. My photo's
Provided by Cassie *
Categories Other Breads
Time 40m
Number Of Ingredients 9
Steps:
- 1. Put the butter, sugar, and salt in a large bowl. ( I mixed the dough in my KitchenAid mixer). In a small saucepan, heat the milk until warm; pour it over the butter mixture and let cool. In a small bowl, sprinkle the yeast over the warm water; set aside to proof until foamy, about 5 minutes.
- 2. Stir the yeast mixture into the butter mixture. Beat in the egg, then beat in the flour until you have a soft dough. Cover and refrigerate.
- 3. Two hours before baking, turn the dough out onto a floured surface and divide it in half. Divide each half into 6 equal portions, then divide each portion into 3 pieces. Roll each piece into a ball, dip into the melted butter, and place in a muffin tin, 3 balls to a muffin cup. ( I didn't dip mine, I buttered the muffin tins, then once removed from oven, I buttered). Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
- 4. Preheat the oven to 350 degrees. Bake the rolls for 15 minutes, or until golden brown.
- 5. These rolls are very light and tender..just delicious hot, right out of the oven.
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