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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

CLOVERLEAF YEAST ROLLS Recipe

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This recipe for CLOVERLEAF YEAST ROLLS is from Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package active dry yeast
1/4warm water (about 110F)
3/4 cup 2% reduced-fat milk, scalded
1/2 cup shortening
1/2 cup sugar
1 teaspoon salt
3 eggs, beaten
4 1/2 cups all-purpose flour, sifted
Directions:
Directions:
To get a head start on these rolls, make the dough a day ahead, let it rise, and then form the rolls (steps 1-3). Cover with plastic wrap and refrigerate overnight. An hour before serving time, remove from the refrigerator, replace the plastic wrap with a clean cloth, and let rise until double. Bake as directed.

Dissolve yeast in warm water in a small bowl. Let stand 5 minutes. Scald milk by heating in a saucepan until bubbles begin to appear around the edge. Pour hot milk over shortening, sugar and salt and let cool to lukewarm. Add yeast mixture and mix well. Add eggs and flour, mixing to make a smooth, soft dough.

Turn out onto a lightly floured surface; knead gently about 5 minutes. Place in an oiled bowl, turning once to coat top. Cover with plastic wrap and let rise until doubled.

Punch down dough and turn out onto a lightly floured surface. Grease 2 muffin tins. Shape dough into 1-inch balls and arrange 3 in each cup.

Cover with a cloth and let rise until very light and puffy.

Preheat oven to 400F. Bake rolls 15 minutes. Turn out onto a wire rack
Personal Notes:
Personal Notes:
Bread was a big thing in my childhood...homemade cornbread and biscuits. Biscuits were mostly for breakfast and special occasions; cornbread was a daily affair. And on really special occasions, my sister would make her cloverleaf yeast rolls. Bread has always been something that does more than fill the belly; it comforts and consoles and assures me that despite whatever particular drama may be consuming me, life is normal after all...That's why I've always appreciated Jesus' affirmation I AM THE BREAD OF LIFE (John 6:48). Not the Oreo of life or the chopped steak of life or even the cream cheese of life, but the BREAD of life---the basic, daily, constant ingredient. The thing we start with, the thing we crave, the thing that satisfies us in a way nothing else can. Always...That's a comforting and amazing thought. I think I'll ponder it for a while..." and butter another biscuit!
Mary Lou Carney

 

 

 

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