Clover rolls
Another delicious Peggy recipe! These rolls freeze well, so make a batch and then pull them out when needed.
|
1 pkg yeast (2 1/4 tsp)
1/4 c warm water 2 eggs, plus milk to 2 c 1/2 c butter, melted 1.5 tsp salt 1/2 c sugar 5-6 c bread flour |
Stir yeast and warm water together in a large bowl until dissolved. Add eggs, milk, butter, salt and sugar. Stir until well-blended. Stir in 3 cups flour, beating until smooth after each cup is added. Add the fourth cup of flour; beat until dough is smooth and elastic. Stir in the fifth cup of flour to make a stiff dough. Add more as can be taken into the dough without over drying it. Knead for 5-7 minutes. Place dough in a well-greased bowl, turning to cover top of dough with grease. Cover and let rise in a warm place until almost doubled, 1 1/2 to 2 hours.
When dough has almost doubled, punch it down, squeezing the air bubbles out with your hands. At this point you can wrap balls of the dough in plastic wrap and put them in the refrigerator to chill until used. To shape pan rolls, pinch off pieces of dough about 1 inch in diameter and form into smooth balls; arrange 3 balls in each cup of a greased muffin tin. Let rise in a warm place until almost doubled in bulk. Bake in a hot oven (425) for about 10 minutes, until browned. Note: For especially tender-crusted rolls you can brush the tops with melted butter or margarine before baking; or for crisper-crusted rolls, brush with milk, or with 1 egg beaten with 1 T milk. |
To rewarm frozen rolls, wrap them in tin foil and warm in a 300°F oven for 20-25 minutes.
Each roll contains approximately 4.2g of sugar.
Each roll contains approximately 4.2g of sugar.