Ingredients
-
3 1/2
-
1
-
3/4
-
4
-
1
-
1/4
-
1
-
1
-
-
-
-
-
-
-
Directions
Fantastic Cloverleaf Rolls,I have been making these wonderful buns for years they always turn out perfect every time, very light and airy — this dough can be baked without using the muffin tins also just roll into balls let rise, and bake on a cookie sheet — to make cheddar cloverleaf rolls just sprinkle grated cheddar cheese on the bottom of each the muffin tins then also between the small dough balls, you may sprinkle a small amount on top of the balls also, rise for 30 minutes and then bake — *NOTE* if you are using the cheese option you must grease the tins *very* well, use my recipe#78579,Needs a lot more flour than the recipe calls for. I had to use 4-1/2 cups to get a soft dough rather than a batter. Also, cut the sugar in half. They were light, soft, and delicious.
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Steps
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1
Done
|
Grease 12 Jumbo Muffin Tins. |
|
2
Done
|
in a Cup or Bowl, Combine Yeast With 1 Tbsp Sugar in Warm Water; Cover With Plastic Wrap, and Sit For 10 Minutes, or Until the Yeast Is Foamy. |
|
3
Done
|
in the Mixer Bowl, Mix in 3 Cups Flour, the Remaining Sugar, Melted Butter, Warm Milk, Egg and Salt. |
|
4
Done
|
Add in the Yeast/Sugar Mix. |
|
5
Done
|
With a Kneader Blade Fitted on a Heavy-Duty Mixer, Knead and Gradually Add in the Remaining Flour, Until a Soft Dough Sticky Is Formed (do not Add in Too Much Flour, as the Baked Buns Will Have a Heavy Texture). |
|
6
Done
|
Remove from the Bowl and Let Rest on the Counter For 10 Minutes, Covered. |
|
7
Done
|
After 10 Minutes, Knead Gently For About 30 Seconds. |
|
8
Done
|
Coat a Glass or Stainless Steel Bowl With Oil. |
|
9
Done
|
Transfer the Dough to the Bowl. |
|
10
Done
|
Cover; and Let Rise in a Warm Draft-Free Area, For 1 Hour, or Until Doubled in Size. |
