These rolls are an OLD recipe. They are the lightest, most tender dinner rolls you ever put in your mouth, and you know I wouldn’t lie. These are somewhat sweet and very buttery. The flavor is incredible but it is the lightness that will have you addicted.

If you have never worked with yeast dough before this is a sticky dough. Resist the urge to add more flour because the more flour you add the heavier they will be. When you knead the dough it will feel almost like soft sugar cookie dough. Just loosely form balls and put them in silicone muffin cups or greased muffin tins. Serve hot with plenty of butter.

These are also pretty quick. In a warm kitchen the first rise is about an hour, the second about 20 minutes and baking time is about 20 minutes.

Maybe we should call these no excuses rolls?

I have started specifying organic white flour in my recipes and I will tell you why. It is what I use, yes, but also? I recently tried regular white flour and the results were not as good. There is a difference.

Light Dinner Rolls

• 3/4 cup whole milk
• 1/2 cup unsalted butter
• 2 eggs room temperature
• 1/2 cup sugar
• 1 tsp salt
• 2 packages active dry yeast
• 1/2 cup warm water (110F)
• 4 to 5 cups organic white flour

1. Scald milk (yes you have to do this! )
2. Add butter and sugar to hot milk and let cool to 110F
3. Add the yeast to the warm water.  Stir until dissolved
4. Add 2 cups of flour to the milk mixture and beat on low speed of a mixer for  one minute
5. Beat in eggs and add yeast
6. Stir in enough flour to make a sticky dough that leaves the sides of the bowl
7. Turn out on to a lightly floured counter and knead about five minutes
8. Place in a buttered bowl, butter the top, and cover with a tea towel.  Let rise until doubled, about 1 hour
9. Punch down and shape into balls
10. Place balls in oiled muffin tins and let rise 20- 30 minutes, or until double
11. Bake at 375F for 12 minutes, or until light golden brown

Makes 24

image:Marye Audet

Post from: Baking Delights

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

Post from: Baking Delights