Looking for a large batch of rolls that can be baked for Thanksgiving dinner or can be frozen to serve at multiple dinners? Cloverleaf rolls are decorative and fun to make with kids, and they freeze exceptionally well.
Yield: about 40 rolls
Prep Time: 2 hours, 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours, 50 minutes
- 2 cups milk
- 1 Tbsp butter
- 2 Tbsp sugar
- 1 Tbsp salt
- 1 Tbsp or 2 pkgs. (1/2 oz.) active dry yeast
- 1/2 cup warm water (95 to 110 degrees F)
- 6 cups bread flour, about
- In medium saucepan, warm milk and butter until butter is melted. Set aside to cool to warm (95 to 110 degrees F).
- In large bowl, mix together sugar, salt, yeast, and warm water. Stir in warm milk mixture. Mix in enough bread flour until dough is formed and can be kneaded. Turn dough out onto floured board and knead for about 8 minutes, adding more flour to the dough in small amounts as needed. Put dough in greased bowl. Turn dough over in bowl so that the dough top is also lightly greased. Cover bowl with plastic wrap or clean kitchen cloth and let rise in warm, draft-free place for 45 minutes.
- Grease 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-size 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.