Great- Grandmother’s Cloverleaf Rolls

Posted On September 27, 2008

Filed under Bread and Rolls

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This recipe is from 10-2001 Prairie Home Breads, submitted by Judith Fertig. Her suggestion is the following:   “Serve with grilled beef tenderloin, with dollops of horseradish, and bacon sauce; grilled asparagus; potato casserole; a green salad with blue cheese crumbles; and pear and almond tart for dessert.
Makes 1 dozen rolls.

Ingredients
3  tablespoons unsalted butter

1/4 cup sugar

1 teaspoon salt

3/4 cup milk

1 (1/4-ounce) package (2 1/4 teaspoons) active dry yeast

½  cup warm (110 degrees) water

1 large egg, beaten

3 ½  cups all-purpose flour

6 tablespoons (3/4 stick) unsalted butter, melted

Preparation
1. 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.

2. 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.

3. 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 tine, 3 balls to a muffin cup. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 ½  hours.

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

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