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Classic Buttery Cloverleaf Rolls

Source of Recipe


Cooking with Paula Deen, November/December 2012



List of Ingredients



• 1 cup warm milk (105° to 110°)
  
• 5 Tbsp sugar
  
• 1 Tbsp active dry yeast
  
• 1/2 cup butter, softened
  
• 1 large egg
  
• 3/4 tsp salt
  
• 3-1/2 cups all-purpose flour
  
• 2 Tbsp heavy whipping cream
  
• 1/4 cup melted butter
  






Instructions



1. In a medium bowl or glass measuring cup, combine milk, sugar, and yeast. Let stand for 5 to 10 minutes or until mixture is foamy.
   
   
2. In the bowl of a stand mixer fitted with the dough hook attachment, combine softened butter, egg, and salt. Add yeast mixture, beating at low speed until smooth. Gradually add flour, beating at medium speed until a smooth and elastic dough forms (dough will be slightly sticky).
   
   
3. Spray a large bowl with nonstick cooking spray. Form dough into a ball, and place in greased bowl, turning to grease top. Cover, and let stand in a warm place (85°), free from drafts, for 1 hour or until doubled in size.
   
   
4. Spray 2 (12-cup) muffin tins with nonstick cooking spray. Divide dough into 24 equal portions. Divide each portion into 3 pieces, and roll each piece into a ball. Place 3 dough balls in each muffin cup. Brush evenly with cream. Cover, and let stand in a warm place (85°), free from drafts, for 35 to 45 minutes or until doubled in size.
   
   
5. Preheat oven to 350°. Bake for 15 to 20 minutes or until golden brown. Brush with melted butter. Remove from pans, and cool on wire racks.
   
   Makes 2 dozen.