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Cloverleaf Rolls Recipe

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This recipe for Cloverleaf Rolls, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doris Ragsdale
Added: Tuesday, September 5, 2006


2 C scalded milk
1 1/2 tsp salt
4 tbsp sugar
1 yeast cake softened in 1/4 C warm water
6 C flour (enough to make a smooth tender dough)
4 tbsp shortening

Use more sugar to make sweet rolls. Use more shortening to make rolls richer and more tender. Not less than two or more than eight tbsp of sugar or fat should be used, however.
After all the ingredients are mixed together, it is ready to knead. Group it into a ball and place in Food Processor or Dough Mixer and knead until it no-longer sticks to the walls of the mixer and is smooth and elastic.
Place the dough in a greased bowl, large enough to hold at least 3 times the bulk of the dough. Grease the top of the dough, cover and set in a warm place.
Let the dough rise until tripled in size. For the second rising of the dough, bring the top around and under side and fold edges together. This leaves a ball shaped mass, round and smooth on the upper surface.
Put the dough back in the bowl, grease the dough and cover. Place in a warm place.
After second rising, prepare muffin tins with cooking spray or oil as desired, pinch off 3 pieces which you will roll into balls and put 3 ( they should be large enough to touch each other without overlapping) in each muffin tin.
After you have prepared them all (for a softer crust, grease the tops of the rolls) cover and allow to rise to double its size.
Beginning temp of oven should be 400 F. After 15 minutes, the temp of the oven should be reduced. A moderate heat for 60 minutes produces better bread than a hot oven for 30 minutes.
The baking process may be divided into four periods; First 15 minutes the dough should continue to rise. Second 15 minutes the dough should crust over and brown slightly. Third 15 minutes the center should bake and crust continue to brown. Fourth 15 minutes the rolls should shrink from the sides of the tins and should be browned evenly over their entire surfaces.
You can test with a toothpick, if it comes out clean, the rolls are done.




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