Cloverleaf Rolls - Cassie's
So easy too, and the dough is so nice to work with.
I doubled the recipe. I am posting the recipe that makes 12.
I hope you try them..they are so easy, yet delicious. I love how it left my house smelling so divine..
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- 3 Tbsp
- unsalted butter
- 1/4 c
- 1 tsp
- 3/4 c
- (1/4-ounce) package (2 1/4 teaspoons) active dry yeast
- 1/2 c
- warm (110 degrees) water
- 1 large
- egg, beaten
- 3 - 1/2 c
- all-purpose flour
- 3 - 4 Tbsp
- unsalted butter, melted
1Put the butter, sugar, and salt in a large bowl. ( I mixed the dough in my KitchenAid mixer).
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.
2Stir 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.
3Two 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. ( I didn't dip mine, I buttered the muffin tins, then once removed from oven, I buttered).
Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.