My grandma's cloverleaf rolls recipe was always requested at family get-togethers. They're delicious, and I cherish my memories of baking them with her.
Ingredients
- 1 cup milk
- 0.25 cups white sugar
- 0.25 cups vegetable shortening
- 1 teaspoon salt
- 1 package active dry yeast , .25 ounce
- 0.25 cups warm water , 110 degrees F (43 degrees C
- 1 large egg
- 3.33 cups all-purpose flour
Instructions
-
1
Grease a 12-cup muffin tin and a large bowl. Set them aside.
-
2
Heat milk in a saucepan over medium heat just until bubbles begin to form. Stir in sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C).
-
3
Sprinkle yeast over warm water and set aside until foamy, about 5 minutes.
-
4
Beat egg in a large bowl, then stir in yeast and milk mixtures until combined. Stir in 1/2 of the flour until no lumps remain, then stir in remaining flour, a little at a time, until a smooth dough forms. Place into the prepared bowl, turning once to grease the top of dough. Cover the bowl and let dough rise until doubled in size, about 2 hours.
-
5
Deflate dough and transfer to a well-floured work surface. Divide dough into 36 equal pieces and shape into balls. Place 3 balls into each prepared muffin cup. Cover and let rise in a warm place until dough balls double in size, about 1 hour.
-
6
Preheat the oven to 400 degrees F (200 degrees C).
-
7
Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.
Nutrition Facts
Per serving
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