Mom's cloverleaf rolls`

20 servings

Quantity Ingredient
2½ teaspoon Active Dry Yeast
2 cups Warm Water (100 To 110 F)
⅓ cup Vegetable Oil
⅓ cup Sugar
2 teaspoons Salt
4½ cup (Approx) Unbleached Flour, Preferably Bread Flour

1. In a small bowl, sprinkle the yeast over the water and let stand until creamy, about 10 mins; stir to dissolve. 2. In a large bowl, mix the yeast mixture, oil, sugar, and salt. Gradually stir in enough flour to make a soft dough. Knead the dough in the bowl until smooth, about 5 mins. 3. Form the dough into a ball and place in a lightly buttered large bowl. Turn once to coat the top of the dough with butter. Cover the bowl with plastic wrap and let rise in a warm place until doubled in volume, about 1½ hrs. 4. Lightly butter 20 (1 ¾-inch) muffin tins. Divide the dough into 4 equal portions. Divide each portion into 5 equal portions. Divide these into 3 portions each and form these into balls about the size of walnuts. Place 3 balls of dough in each of the prepared muffin tins. Cover with plastic wrap and let rise in a warm place until almost doubled, about 40 mins. 5.

Preheat oven to 400 F. Bake until the rolls are golden brown, 12 to 15 mins. Cool slightly, then remove from the muffin tins and serve warm. Note: For variety, brush the tops with melted butter and sprinkle with poppy or sesame seeds. Makes 20 rolls from Neil Shaw of Stonewall, OK.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-08-95 (85) Cooking

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