Prep 3 hrs
Cook 20 mins
Best Cloverleaf Dinner Rolls
- 3 tablespoons unsalted butter, at room temperature
- 1⁄4 cup granulated sugar
- 1 teaspoon salt
- 3⁄4 cup milk
- 1 (2 1/4 teaspoon) package active dry yeast
- 1⁄2 cup warm water
- 1 large egg, beaten
- 3 1⁄2 cups all-purpose flour
- 3 tablespoons unsalted butter, melted
- 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.
- 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 for at least 1 to 2 hours.
- 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 tin, 3 balls to a muffin cup. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
- Preheat the oven to 350 degrees F. Bake the rolls for 15-20 minutes, or until golden brown.
- Makes 1 dozen rolls.
Oh my goodness these are fabulous! I don't know if the air was just right today or what, but my rolls turned out HUGE! They are so light and and texture was pillowy soft. Thank You so much for sharing this wonderful recipe. DH is grinning ear to ear. *Made for PAC Spring 2010*
I made for PAC Spring 2009. The dough was very easy to work with!! I enjoyed the rolls