Old Fashioned Cloverleaf Rolls

Back in the day Mrs. Cleaver and her contemporaries were very likely to serve dinner with a plate of rolls hot from the oven.  And those rolls were likely to be cloverleafs.

These are an easy roll to make and most people really like them because the shape is so…home. There is just something about these light, buttery rolls that makes you think of chilly days,  pot roast, and apple pie.

Make them with white flour, wheat, or a combination…but DO make them.  They freeze really well so make a bunch of them and have them whenever you need some comfort food.

Cloverleaf Rolls

• 2  packages yeast
• 1/2 cup warm water
• 1 1/2 cups warm milk
• 1/2 cup sugar or honey
• 1 egg
• 1/4 cup butter, melted
• 2 teaspoons salt
• 5 1/2 cups all-purpose flour
• 1/4 cup butter melted (this is not a typo)

In a bowl dissolve the  yeast in the warm water. Allow to foam up.

Beat in milk, sugar, egg, butter and salt.  Add 2 cups of flour and beat until smooth. 

Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and  knead until smooth about 6-8 minutes.  Put the dough in a greased bowl. grease the top and cover it.  

Allow to rise in a warm spot for about an hour, or until doubled.  This will take about an hour.

Punch dough down. Roll into 90 equal sized balls.  Dip the balls in the remaining melted butter and place three  in greased muffin cups.

Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees  for 12-14 minutes or until golden brown. Serve with butter or honey butter.

Makes 30.

Images:Marye Audet