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Cloverleaf Rolls Recipe

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This recipe for Cloverleaf Rolls, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Duckett
Added: Saturday, July 9, 2005


2 C Warm Water
2 yeast packages
1/2 C Sugar
2 tsp. Salt
6 1/2 C plain flour (sifted)
1 Egg
1/4 C melted Crisco (cooled)

Sprinkle yeast over warm water and let dissolve.

In mixing bowl combine sugar, salt and about 1/2 of the flour.

Add the yeast water and beat well for 2 minutes.

Add the egg and shortening.

Gradually beat in the rest of the flour, beat until smooth.

Cover with damp cloth. Put in refrigerator. Work down occasionally.

Remove and punch down. Grease muffin tins well.
Flour hands to handle dough without batter sticking and make balls about 1" in diameter.

Place 3 each in each muffin tin.

Let rise covered with a damp cloth for one to two hours until double in size.

Bake at 400 for 20 minutes, brush tops with melted butter.

Personal Notes:
Personal Notes:
This is an English recipe which came directly from England with an English citizen many years ago.




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