4-Day Cloverleaf Rolls
4-Day Cloverleaf Rolls - dough can be made up to 4 days in advance. GREAT timesaver for holiday meal planning!! Yeast, water, sugar, shortening, egg, salt flour and butter. SO delicious! Makes 2 dozen rolls, perfect for the big holiday meal and leftovers!!
Now that it is finally November, we can go full steam ahead with our holiday meal planning. I don't know about you, but I love make ahead recipes. They can be a big timesaver; especially during the holidays!!! The dough for these Cloverleaf Rolls can be made up to 4 days in advance. Mix up the dough and let it hang out in the fridge until the big day.
These Cloverleaf Rolls smelled amazing while they baked! I couldn't wait to try them. They were delicious! All you need is a little butter. Honey butter would be good too - YUM! This recipe makes 2 dozen rolls. Perfect for the big holiday meal and leftovers!
Yield: 2 dozen
4 Day Cloverleaf Rolls
prep time: 1 hour and 30 MINScook time: 10 MINStotal time: 1 hours and 40 mins
ingredients:
- 1 (1/4-oz) envelope active dry yeast
- 1 cup warm water (100º to 110º)
- 3 Tbsp sugar
- 2 Tbsp shortening
- 1 egg
- 1/2 tsp salt
- 3-1/2 cups all-purpose flour
- 1/4 cup butter, melted
instructions:
- Combine yeast and warm water in a small bowl; let stand for 5 minutes.
- In the bowl on an electric mixer, combine yeast mixture, sugar, shortening, egg, salt and half of flour; beat at low speed with the dough hook. Gradually stir in the remaining dough, adding just enough to get a soft dough.
- Place dough in a well-greased bowl. Let rise in a warm place until doubled in size. Cover and store in refrigerator for up to 4 days. Remove dough from refrigerator and let chilled dough come to room temperature before proceeding. (Can skip refrigerating dough and move to next steps if baking the same day.)
- Preheat oven to 400ºF. Lightly grease 2 regular sized muffin pans.
- Punch dough down; place on a lightly floured surface and knead 8 to 10 times.
- Shape dough into 72 (1-inch) balls. Place 3 balls in each muffin cup. Cover and let rise in a warm place until doubled in size, about 40 minutes.
- Bake for 10 to 12 minutes, or until golden. Brush hot rolls with melted butter.
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