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Thanksgiving: Cloverleaf Dinner Rolls *

Source of Recipe


Pillsbury



List of Ingredients



• 5¾ to 6¾ cups all-purpose flour
  
• ¼ cup sugar
  
• 2 tsp salt
  
• 2 packages active dry yeast
  
• 1 cup water
  
• 1 cup milk
  
• ½ cup butter
  
• 1 egg
  






Instructions



1. In large bowl, combine 2 cups flour, sugar, salt and yeast; mix well. In small saucepan, heat water, milk, and ½ cup butter until very warm (120° to 130° F). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in an additional 2½ to 3 cups flour, until dough pulls cleanly away from sides of bowl.
   
   
2. On floured surface, knead in 1¼ to 1¾ cups flour until dough is smooth and elastic, 8 to 10 minutes. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in a warm place (80° to 85°), until light and doubled in size, 45 to 60 minutes.
   
   
3. Lightly grease 12 muffin cups.
   Punch down dough several times to remove all air bubbles. Using half of dough, divide dough into 12 equal pieces; divide each into thirds. Shape each into a ball, pulling edges under to make a smooth top. Place three balls, smooth side up, in each greased muffin cup. Cover; let rise in warm place until light and doubled in size, 20 to 30 minutes.
   After rising, bake 14 to 18 minutes, or until golden brown. Brush with melted butter, if desired.
   
   Makes 12 rolls.