Grandma's Clover Leaf Rolls

Grandma's Clover Leaf Rolls

16
brownie421 0

"My Grandma's yeast rolls were always requested at family get-togethers. They're delicious and I cherish the memories I have of baking them with her."

Ingredients 3 h 40 m {{adjustedServings}} servings 198 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the milk in a saucepan over medium heat until bubbles begin to form, but the milk is not simmering. Stir in the sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C). Sprinkle the yeast over the warm water and set aside for 5 minutes.
  2. Beat the egg in a mixing bowl, then stir in the yeast and milk. Stir in half of the flour until no lumps remain, then stir in the remaining flour a little at a time until a smooth dough forms. Place into a greased bowl, turn once to grease the top, cover, and let rise until doubled in bulk, about 2 hours.
  3. Grease a 12 sectioned muffin tin. Deflate the dough, and place onto a well-floured work surface. Divide the dough into 36 pieces, and form into balls. Place 3 balls into each muffin cup. Cover, and let rise in a warm place until doubled in bulk, about 1 hour.
  4. Preheat an oven to 400 degrees F (200 degrees C).
  5. Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.
Tips & Tricks
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Use a bread machine to make fast work of this tasty dough. Yum!

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Reviews 16

  1. 19 Ratings

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ALICELUCILLE
4/26/2010

use veg oil on hands when rolling the balls, the rolls will brown even, and will stay soft when cooled, if any is leftover. great recipe

Dee
3/19/2010

I only gave this 3 stars because although they were good when just out of the oven, they go hard quickly and for the time needed I would make my regular bun recipe.

LemonLush
3/22/2010

Brownie, these were excellent. Very similar to my Grandma's rolls - the ones she'd make without a recipe she made them so often :) The only change I made was to use buttermilk instead of the milk. It added the nice tang. I also used half butter, half shortening (butter flavored Crisco) and they turned out lovely with a nice crumb, tender and soft. Also, I left my dough very sticky.. a bit less flour, so reserve that last 1/3 cup to add a couple tablespoons at a time at the end of the mixing cycle in my Kitchenaid and gave it a 5 minute knead. It helps to lighten them a bit. I didn't make them cloverleaf style, but rather made 12 rolls in a 13x9 pan. Brushed them with a bit of melted butter after baking and yikes.. they were gone in a flash! Thank you for sharing - this is definitely a keeper.