Cloverleaf Rolls
- 3/4 c. hot water
- 1/2 c. sugar
- 1 Tbsp. salt
- 3 Tbsp. margarine
- 1 c. warm water (105~ to 115~)
- 2 envelopes active dry yeast
- 1 egg, lightly beaten
- 5 3/4 to 6 1/4 c. flour
- 1 egg
- 1 Tbsp. milk
- sesame or poppy seed
- In small bowl, combine hot water, sugar, salt and margarine. Cool to lukewarm.
- Measure warm water into a large warm bowl. Sprinkle in yeast; stir until dissolved.
- Add first mixture, beaten egg and 2 1/2 cups flour; beat until smooth.
- Stir in enough additional flour to make a soft dough.
- Turn out onto lightly floured board.
- Knead until smooth and elastic, about 8 to 10 minutes.
- Place dough in greased bowl, turning to grease top. Cover tightly with aluminum foil.
- Refrigerate at least 2 hours or overnight.
- Punch dough down and turn out onto lightly floured board.
- Divide in half.
- Form each half into a 12-inch long roll. Cut rolls into 12 (1-inch) pieces.
- Divide pieces into thirds; shape into smooth balls.
- Place 3 balls in each greased 2 1/2 x 1 1/4-inch muffin cup.
- Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour and 20 minutes.
- Mix egg and milk; brush cloverleafs.
- Sprinkle rolls with seeds.
- Bake at 375u0b0 for 15 to 20 minutes.
- Cool on rack.
- Makes 2 dozen.
hot water, sugar, salt, margarine, warm water, active dry yeast, egg, flour, egg, milk, sesame
Taken from www.cookbooks.com/Recipe-Details.aspx?id=908173 (may not work)