"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich


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This recipe for DINNER ROLL ~ BASIC CLOVERLEAF, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, September 21, 2008


3 c. flour, divided
1 c. whole wheat flour
1/2 c. sugar
1/4 oz. active dry yeast (1 pkg.)
3 - 4 tsp. dried basil
1 tsp. celery salt
2 potatoes, peeled & quartered
1-1/2 c. water
1/4 c. butter melted
2 eggs beaten

1 egg yolk
1 T. water

In large mixing bowl combine 2 cups all purpose flour, whole wheat flour, sugar, yeast, basil, and celery salt. Cook peeled, quartered potatoes in 1-1/2 c. water until tender. Drain potatoes, reserving 1 cup of the liquid. Combine reserved potato liquid, butter, eggs, and add to mashed potatoes. Add the potato mixture to dry ingredients and beat until smooth. Add the remaining cup of flour and mix to form soft dough. Knead for 8 - 10 minutes.

Place in greased bowl to rise. Cover and refrigerate 8 hrs or up to 3 days. (Punch down daily.) Grease 24 individual muffin tins. Using hands, roll dough into one 24 inch log. Divide the log into quarters. Divide each quarter into 8 pieces. Divide each of the eight pieces into thirds totaling 24.

Divide each of the 24 pieces into thirds. Lightly roll each third into a ball and place all three into one muffin tin. Cover, and let rise until doubled about 1 1/2 - 2 hours. Beat egg and water together to make glaze. Lightly coat rolls.

Bake in preheated oven at 375 for 20 minutes - until golden brown.

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