Tuesday, November 3, 2009

Cloverleaf Rolls



2 (.25 ounce) packages active dry yeast
1/2 cup warm water
1 1/2 cups warm milk
1/2 cup sugar
1 egg
1/4 cup shortening
2 teaspoons salt
5 1/2 cups all-purpose flour
In a mixing bowl, dissolve yeast in water. Beat in milk, sugar, egg, shortening and salt and 2 cups of flour until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Roll into 90 balls; place three balls each in greased muffin cups. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F for 12-14 minutes or until golden brown. Cool on wire racks.