Now that it is finally November, we can go full steam ahead with our holiday meal planning. I don't know about you, but I love make ahead recipes. They can be a big timesaver; especially during the holidays!!! The dough for these Cloverleaf Rolls can be made up to 4 days in advance. Mix up the dough and let it hang out in the fridge until the big day.
These Cloverleaf Rolls smelled amazing while they baked! I couldn't wait to try them. They were delicious! All you need is a little butter. Honey butter would be good too - YUM! This recipe makes 2 dozen rolls. Perfect for the big holiday meal and leftovers!
adapted from Southern Living
- 1 (1/4oz) envelope active dry yeast
- 1 cup warm water (100º to 110º)
- 3 Tbsp sugar
- 2 Tbsp shortening
- 1 egg
- 1/2 tsp salt
- 3-1/2 cups all-purpose flour
- 1/4 cup butter, melted
Combine yeast and warm water in a small bowl; let stand for 5 minutes.
In the bowl on an electric mixer, combine yeast mixture, sugar, shortening, egg, salt and half of flour; beat at low speed with the dough hook. Gradually stir in the remaining dough, adding just enough to get a soft dough.
Place dough in a well-greased bowl. Let rise in a warm place until doubled in size. Cover and store in refrigerator for up to 4 days. Remove dough from refrigerator and let chilled dough come to room temperature before proceeding. (Can skip refrigerating dough and move to next steps if baking the same day.)
Preheat oven to 400ºF. Lightly grease 2 regular sized muffin pans.
Punch dough down; place on a lightly floured surface and knead 8 to 10 times.
Shape dough into 72 1-inch balls. Place 3 balls in each muffin cup. Cover and let rise in a warm place until doubled in size, about 40 minutes.
Bake for 10 to 12 minutes, or until golden. Brush hot rolls with melted butter.