OLD FASHIONED CLOVERLEAF ROLLS
Old fashioned cloverleaf rolls are tender and buttery with a sweet, light crumb. These are the homemade dinner rolls that your grandmother made! The number of rolls depends on the size of the muffin cups.
Provided by Marye Audet-White
Categories Bread
Time 2h20m
Number Of Ingredients 9
Steps:
- In a small bowl or measuring cup dissolve the active dry yeast in the warm water with 1 teaspoon of sugar.
- Set aside in a warm place for 5 minutes and allow to foam up. This is called "proofing".
- Beat milk, 1/2 cup sugar, and egg in the large bowl of a stand mixer fitted with the paddle attachment.
- Stir in 1/2 cup of flour.
- Add the yeast mixture.
- Add 1/4 cup of the butter and the salt and mix well.
- Add 1 1/2 cups of flour and beat until smooth.
- Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface and knead until smooth about 6-8 minutes or knead in your stand with the dough hook mixer according to manufacturer's instructions - usually about 2-3 minutes.
- Put the dough in a greased bowl. Grease the top and cover it with plastic wrap or a clean kitchen towel or tea towel.
- Allow to rise in a warm spot for about an hour, or until doubled.
- Punch dough down.
- Spray muffin tin with nonstick cooking spray.
- Roll into 72 equal sized small balls for 24 rolls.
- Dip the balls in the remaining melted butter and place three in each greased muffin cup.
- Cover and let rolls rise in a draft-free place until doubled, about 45 minutes.
- Bake rolls at 375 degrees for 12-15 minutes or until golden brown.
- Brush the top of the rolls with melted butter.
- Serve with butter or honey butter.
Nutrition Facts : Calories 169 kcal, Carbohydrate 27 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 238 mg, Fiber 1 g, Sugar 5 g, TransFat 1 g, ServingSize 1 serving
GRANDMA'S CLOVER LEAF ROLLS
My Grandma's yeast rolls were always requested at family get-togethers. They're delicious and I cherish the memories I have of baking them with her.
Provided by brownie421
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h40m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the milk in a saucepan over medium heat until bubbles begin to form, but the milk is not simmering. Stir in the sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C). Sprinkle the yeast over the warm water and set aside for 5 minutes.
- Beat the egg in a mixing bowl, then stir in the yeast and milk. Stir in half of the flour until no lumps remain, then stir in the remaining flour a little at a time until a smooth dough forms. Place into a greased bowl, turn once to grease the top, cover, and let rise until doubled in bulk, about 2 hours.
- Grease a 12 sectioned muffin tin. Deflate the dough, and place onto a well-floured work surface. Divide the dough into 36 pieces, and form into balls. Place 3 balls into each muffin cup. Cover, and let rise in a warm place until doubled in bulk, about 1 hour.
- Preheat an oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.
Nutrition Facts : Calories 198.1 calories, Carbohydrate 31.9 g, Cholesterol 17.1 mg, Fat 5.5 g, Fiber 1.1 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 209.1 mg, Sugar 5.2 g
OLD FASHIONED MASHED POTATO ROLLS
These rolls are perfection! They are light and fluffy and has that wonderful yeasty aroma of bread baking. There are instructions for both the traditional kneading and using the bread machine technique. The cloverleaf pattern looks so elegant and yet is so easy to shape that even your small kids could help. To get a tender soft top, brush tops of bread with butter as soon as it comes out of the oven. Note that bread coming out of the oven has a harder crust that when it cools. To soften the crust even more, cover bread lightly with a clean tea towel as it cools.
Provided by Abby Girl
Categories Breads
Time 3h10m
Yield 18 rolls
Number Of Ingredients 9
Steps:
- In a small saucepan, heat together milk, potato and shortening until the ingredients have melted. In a large bowl, stir together 3-1/2 cups of the flour, sugar, yeast and salt; stir in the milk mixture and egg. With a wooden spoon, gradually stir in enough of the remaining flour to make soft dough, mixing with hands if necessary.
- Turn out dough onto lightly floured surface; knead for 8 - 10 minutes or until smooth and elastic. Cover with a tea towel; let rest for 10 minutes.
- To make cloverleaf buns, pinch enough dough and shape into a small ball. Arrange 3 balls in one muffin cups that have been sprayed with Pam. Continue until you have shaped 18 muffin cups. Cover and let rise in warm place until doubled in bulk, 30 - 60 minutes. (Note: I sometimes cut the dough in half and will do half in muffin cups and half in a 8" x 8" square pan).
- Brush with butter. Bake in centre of 400 oven for 10 - 12 minutes or until golden brown.
- Bread Machine Method: Use 4-1/2 cups flour. Into pan of machine, add in order potatoes, milk, egg, shortening, sugar, salt, flour and yeast. Choose dough setting. Remove from machine; shape and bake as directed.
- Butter Mashed Potato Rolls: To get that rich buttery taste, drizzle each bun with melted butter then cover with clean tea towel. These buns come out rich and decadent.
FANTASTIC CLOVERLEAF ROLLS
I have been making these wonderful buns for years they always turn out perfect every time, very light and airy --- this dough can be baked without using the muffin tins also just roll into balls let rise, and bake on a cookie sheet --- to make cheddar cloverleaf rolls just sprinkle grated cheddar cheese on the bottom of each the muffin tins then also between the small dough balls, you may sprinkle a small amount on top of the balls also, rise for 30 minutes and then bake --- *NOTE* if you are using the cheese option you must grease the tins *very* well, I use my recipe#78579
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 2h15m
Yield 12 rolls (approx)
Number Of Ingredients 9
Steps:
- Grease 12 jumbo muffin tins.
- In a cup or bowl, combine yeast with 1 tbsp sugar in warm water; cover with plastic wrap, and sit for 10 minutes, or until the yeast is foamy.
- In the mixer bowl, mix in 3 cups flour, the remaining sugar, melted butter, warm milk, egg and salt.
- Add in the yeast/sugar mix.
- With a kneader blade fitted on a heavy-duty mixer, knead and gradually add in the remaining flour, until a soft dough sticky is formed (do not add in too much flour, as the baked buns will have a heavy texture).
- Remove from the bowl and let rest on the counter for 10 minutes, covered.
- After 10 minutes, knead gently for about 30 seconds.
- Coat a glass or stainless steel bowl with oil.
- Transfer the dough to the bowl.
- Cover; and let rise in a warm draft-free area, for 1 hour, or until doubled in size.
- Punch down the dough.
- Remove from bowl then place the dough on the counter.
- Slice the dough evenly in half lengthwise down the middle, set one piece aside.
- Shape piece of dough into a chunky long rope using hands.
- Slice into 18 even pieces (don't worry if each piece of dough is not the exact same size).
- Shape into about 1-1/2-inch balls or a little more.
- Place 3 balls into each muffin tin.
- Repeat with remaining piece of dough and muffin tin.
- Cover the tins with a clean tea towel and allow to rise warm place for 30-40 minutes (rising time will depend on the temperature of your kitchen).
- Remove the tea towel; brush tops with melted butter.
- Bake at 350°F for 18-20 minutes, or until buns are a dark golden colour.
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- In a large mixing bowl fitted with a dough hook or paddle attachment, combine scalded milk, shortening, sugar and salt. Stir to dissolve the ingredients in the warm milk. Cool the mixture to a lukewarm temperature.
- Add the softened yeast mixture to the milk mixture. Add the egg and 1 cup of flour. Beat on low speed for 30 seconds, then scrape down the sides of the bowl with a spatula. Add remaining flour; beat on medium speed until the dough comes together and pulls away from the sides of the bowl (about 1-2 minutes). Continue mixing the dough for 2 more minutes (or knead by hand on the counter for 2 minutes).
- Lightly grease a bowl with oil. Transfer the dough to the bowl and turn to coat. Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in size (about 1-2 hours).
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