Cloverleaf Rolls

Oxmoor House
2 dozen


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2 packages dry yeast
1/4 cup plus 2 teaspoons sugar, divided
1/4 cup warm water (105° to 115°)
1 cup milk, scalded
1/4 cup butter or margarine, softened
1 egg, well beaten
1 teaspoon salt
3 cups all-purpose flour
Melted butter or margarine


Combine yeast, 2 teaspoons sugar, and water; stir. Let stand 5 minutes or until bubbly.

Combine remaining sugar, milk, 1/2 cup butter, egg, and salt in a large mixing bowl; stir until sugar and salt dissolve. Add yeast mixture, stirring well. Stir in enough flour to make a soft dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down. Cover and refrigerate at least 2 hours.

Turn dough out onto a lightly floured surface; knead 3 or 4 times. Shape dough into 1-inch balls; place 3 balls in each of 24 greased muffin pans. Cover and repeat rising procedure 30 minutes or until doubled in bulk. Bake at 400° for 10 minutes or until lightly browned. Brush with melted butter.

Created date

February 2010