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Clover Leaf Dinner Rolls

in Diana's Recipe Book

Average Rating: 
(total ratings: 3)
[Read reviews] [Post a review]
Servings: Makes 12 rolls
 
Comments:
Serve these rolls along side a warm winter beef stew or a hearty winter vegetabe soup, or why not have them with a simple salad for a light dinner. These wonderful light, buttery rolls go with just about any kind of meal.

Ingredients:
3 tablespoons unsalted butter, at room temperature
1/4 cup granulated sugar
1 teaspoon salt
3/4 cup milk
1 package (2 1/4 teaspoons) active dry yeast
1/2 cup warm water
1 large egg, beaten
3 1/2 cups all-purpose flour
3 tablespoons unsalted butter, melted

Instructions:
Put the butter, sugar, and salt in a large bowl. 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.

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 for at least 1 to 2 hours.

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. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.

Preheat the oven to 350 degrees F. Bake the rolls for 15-20 minutes, or until golden brown.

Makes 1 dozen rolls.

Photograph taken by Diana Baker Woodall© 2002

Source: DianasDesserts.com
Date: December 19, 2002

Reviews

Reviewer: jordan martin
Rating: 
Review:
I loved these rolls. Very good! I to had some problems with refrigerating them. I had to make a second batch and bake without doing that. They came out perfect.

 
Reviewer: tracy m redmond
Rating: 
Review:
I followed recipe to the T. my rolls fell and created a mess, however they had a good taste anyway. I did not refrigerate the dough,as suggested

 
Reviewer: Chef-Boy-Ar-Bakke
Rating: 
Review:
But I want to know the reason for refrigerating the dough for 1-2 hours? My first set wouldn't rise in the muffin tins, so I have 3 baked dough balls in each tin. No rising, etc. So, I made it again this morning, without refrigerating, and they came out fine.

 

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