Cloverleaf Rolls


3 1/2 C All Purpose Flour

1/4 C Sugar

2 1/4 tsp. Yeast

1/4 C Butter, softened

1 tsp. Salt

1/2 C Very Warm Water

1/2C Very Warm Milk

1 Large Egg


-In large bowl or stand mixer, combine 2 C flour, sugar, yeast, salt and butter.  Mix on low for about 3 minutes or until everything is incorporated.  Add in milk, water and egg, increase speed to medium for 5 minutes, add in remaining flour.  Mix until everything is evenly mixed.

-Lightly flour a surface, and remove dough into flour.  Knead flour for 5 minutes, as you flatten out dough, fold down and continue kneading.

-Grease large bowl, coat dough in grease and allow to rise for 1 hour.  Dough is ready when you make a finger  indention into dough and it stays.

-Remove dough from bowl, place on lightly floured surface. Divide dough into 72 equal pieces.  Take each piece and roll into small balls.

-Grease 24 muffin cups, place three balls into each cup.  Place saran wrap over top of muffin tins, allow rolls to rise for about 30 minutes

-You can brush tops of rolls with butter before baking, this step is optional.

-Bake 375 degrees for 12-15 minutes



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