GRANDMOMMA'S CLOVER LEAF ROLLS

GRANDMOMMA’S CLOVER LEAF ROLLS ©copyright –all rights reserve M. Arthur

.25 ounce Live active yeast – Red Star

¼ cup warm water (110 degrees)

1 cup milk

¼ cup sugar

¼ cup shortening

1 teaspoon kosher salt

1 egg, beaten with fork in a small bowl

3-1/3 cups all purpose flour

Extra flour

1.     Heat milk in a small saucepan over medium heat until bubbles begin to form but milk is not simmering.  Stir in the sugar, shortening and salt.  Set aside to cool to 110 degrees.

2.    Sprinkle yeast over the warm water and set aside for 5 minutes.

3.    In bowl of electric mixer fitted with dough hook or flat paddle, add egg, yeast and milk mixture.  Add half of the flour and beat until no lumps remain, then stir in remaining flour a little at a time until a smooth dough forms.

4.    Place dough in a greased bowl, turning once to grease top and allow to rise until doubled, about 2 hours.

5.    Grease a 12 muffin pan.  Deflate dough and place on a well floured surface.  Divide dough into 36 pieces using dough knife and form into balls.  Place 3 balls in each muffin cup.  Cover and allow to rise in a warm place until doubled in size, about 1 hour.

6.    Preheat oven to 400 degrees.  Bake until golden, about 12 to 15 minutes, less time is using convection.  Serve warm.

EQUIPMENT NEEDED:  Measuring cups   Measuring spoons   Small bowl

Electric mixer fitted with dough hook or flat paddle    12 cup Muffin pan

Medium saucepan       Small saucepan      Flat whisk       Greased bowl