Warm and glazed with butter, these cloverleaf rolls pair perfectly with any holiday meal.
Write a review
- 2 (0.25-ounce) packages active dry yeast
- 1⁄2 cup sugar, divided
- 2 cups warm milk (105 degrees to 110 degrees)
- 7 to 8 cups all-purpose flour
- 1 1⁄2 tablespoons salt
- 1⁄2 cup vegetable oil
- 1⁄2 cup butter, melted
- 2 large eggs, lightly beaten
- In a small bowl, combine yeast, 1⁄4 cup sugar, and warm milk; let stand for 5 minutes.
- In another small bowl, combine flour, remaining 1⁄4 cup sugar, and salt.
- In the bowl of a stand mixer fitted with a dough hook, combine milk mixture, oil, melted butter, and eggs. Gradually add flour mixture to milk mixture until a soft dough forms.
- Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place dough in a large greased bowl, turning to grease top. Loosely cover, and let rise in a warm place (85 degrees), free from drafts, for 1 to 1 1⁄2 hours or until doubled in size. Punch dough down; cover, and let stand for 10 minutes.
- Grease 2 (12-cup) muffin pans. Shape dough into 1-inch balls, and place 3 dough balls in each muffin cup. Cover, and let rise in a warm place (85 degrees), free from drafts, for 1 to 1 1⁄2 hours or until doubled in size.
- Preheat oven to 350 degrees.
- Bake for 15 minutes or until lightly browned.
Southern Lady Magazine https://www.southernladymagazine.com/