When I was much younger I used to work at the mall. Doesn’t every teenager work at the mall at some point?
There was a cafeteria style restaurant in the mall that I used to go to for lunch. They had the most amazing rolls, I later learned to be cloverleaf rolls.
What makes a cloverleaf roll is the way you put the dough together. Forming the dough into balls and cooking three of them together gives the final roll a “cloverleaf” look. Once cooked these rolls break apart easily.
The dough itself is a pretty basic dough. It is easy to work with, and very easy to knead.
The dough doesn’t have a huge rise, but enough to give you a beautiful puffy roll.
Dipping the balls into butter before placing them together gives you a nice butter bite with each section.
I did brush my rolls with butter before placing them in the oven and then again after taking them out.
These were delicious and took me back to the cafeteria lunch days of my youth!
CLOVERLEAF ROLLS
1 Envelope Yeast
½ Cup Lukewarm Water
2 Tablespoons Shortening
2 Tablespoons Sugar
2 Teaspoons Salt
½ Cup Scalded Milk
1 Egg
4 Cups Sifted Flour
¼ Cup Melted Butter
Soften yeast in warm water. Add shortening, sugar and salt to scalded milk. Cool to lukewarm and add yeast and beaten egg. Stir in enough flour to make a soft dough. Turn out onto a lightly floured surface. Knead until satiny and smooth – about 8 minutes. Place in a greased bowl, turn to coat, and allow to rise until doubled in bulk, about 1 hour. Punch down, allow to rise an additional 1 hour. Punch down and let stand 10 minutes. Shape dough into balls. Dip balls into butter and arrange in a greased muffin pan – three balls per section. Cover and allow to rise 1 hour. Cook in a 425 degree oven for 12 to 15 minutes.
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