Want to make something special for the kids this Saint Patrick's Day? These delicious sweet rolls are perfect for students and for after dinner dessert.
Yield: about 20 rolls
Prep Time: 2 hours, 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours, 50 minutes
- 1 cup milk, room temperature
- 1 Tbsp or 2 pkgs. (1/2 oz.) active dry yeast
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 cup soft butter or margarine
- 1 large egg, lightly beaten
- 4 cups all-purpose flour, about
- 1 cup confectioner's sugar for icing
- 1/2 tsp soft butter for icing
- Water for icing
- Green sugar crystals
- In large bowl, mix milk and yeast. Add sugar, salt, butter, and egg. Stir. Add in enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 8 minutes, adding more bread flour as needed until the dough is firm and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour.
- Grease two 12-cup, standard-size muffin tins. Punch down dough. Turn dough out onto board and knead for another 5 minutes. Break off dough in large marble-sized pieces. Roll each piece into a ball. Place 3 balls in each muffin cup, arranged like a 3-leaf clover. Cover and let rise for about 30 minutes or until double in size. Bake at 350 degrees F for 20 minutes or until rolls are lightly golden.
- While the rolls are still warm, mix together the confectioner’s sugar, 1/2 tsp butter, and enough water to make a thick icing. Spread icing on each bun while still warm. Sprinkle with green sugar crystals. Serve warm or cold.