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BUTTERY CLOVERLEAF ROLLS


Makes 2 dozen

1 cup warm milk

5 tbsp sugar

1 tbsp active dry yeast

1/2 cup butter,softened

1 large egg

3/4 tsp salt

3 1/2 cup all purpose flour

2 tbsp heavy whipping cream

1/4 cup melted butter

In a medium bowl or glass measuring cup,combine milk,sugar,and yeast. Let stand for 5 to 10 minutes or until mixture is foamy.

In the bowl of a stand mixer fitted with the dough hook attachment,combined softened butter,egg and salt. Add yeast mixture,beating at low speed until smooth.Gradually add flour,beating at medium speed until a smooth and elastic dough forms (douhg will be slightly sticky).

Spray a large bowl with nonstick cooking spray. Form dough into a ball, and placed in a greased bowl,turning to grease top. Cover,and let stand in a warm place,free from the drafts,for 1 hour or until doubled in size.

Spray muffin tins with nonstick cooking spray. Divide dough into 24 equal portions. Divide each portion into 3 pieces, and roll each piece into a ball. Place 3 balls in each muffin cup. Brush evenly with cream. Cover, and let stand ina  warm place,free from drafts,for 35 to 45 minutes or until doubled in size.

Preheat oven to 350F. Bake for 15 to 20 minutes or until golden brown. Brush with melted butter. Remoe from pans, and cool on wire racks.

 

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