CLOVERLEAF ROLLS
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
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- 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 : Calories 110 calories, Fat 3g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 127mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
VANILLA CLOVERLEAF SWEET ROLLS
A simple addition to the master dough results in deliciously scented rolls.
Provided by Melissa Roberts
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Follow directions for Master Sweet Dough, scraping in seeds from vanilla bean as directed.
- Coat muffin pan cups with melted butter. Punch down dough; divide in half. Roll half of dough on a lightly floured surface into a 12"-long log (cover remaining dough with plastic wrap). Cut log into 6 equal pieces. Cut 1 piece into 3 equal pieces. Roll each third into a 1" ball by cupping your hand and pushing dough against work surface as you roll it in a circular motion. Place 3 balls side by side in 1 muffin cup. Repeat with remaining pieces, then with remaining half of dough.
- Loosely cover pan with plastic wrap or a kitchen towel and let sit in a warm, draft-free area until dough rises about 1" above rim of muffin pan, 1-1 1/2 hours.
- Arrange a rack in middle of oven; preheat to 375°F. Brush tops of rolls with milk, then sprinkle each with 1/2 teaspoon sugar.
- Bake until puffed and golden brown, 18-20 minutes. Transfer rolls to a wire rack; let cool, 10-20 minutes. DO AHEAD: Let cool completely. Store airtight in freezer for up to 1 month. Let thaw at room temperature. Reheat on a baking sheet in a 350°F oven until warm, 5-10 minutes.
- Serve sweet rolls warm or at room temperature with Strawberry Jam.
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- Coat muffin pan cups with melted butter. Punch down dough; divide in half. Roll half of dough on a lightly floured surface into a 12-inch-long log (cover remaining dough with plastic wrap). Cut log into 6 equal pieces. Cut 1 piece into 3 equal pieces. Roll each third into a 1 inch ball by cupping your hand and pushing dough against work surface as you roll it in a circular motion. Place 3 balls side by side in 1 muffin cup. Repeat with remaining pieces, then with remaining half of dough.
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