I did some baking today for a charity sale that is taking place on Saturday. Cloverleaf rolls were a tradition at every family holiday meal. The recipe is one I cherish. My mom hand wrote it out for me a few years before she died when I had misplaced the copy that was late my Aunt Erma’s. So I decided to make a double batch of dinner rolls for the baked goods table.
It is a really rich recipe, with eggs, milk, and butter. I have made it with some whole grain flours, but it really is better taste & texture wise when you stick with all white AP flour. My aunt and my paternal grandmother always baked with Gold Medal flour. I mainly use King Arthur flour these days as it is a Vermont company, but I decided to pick up a bag of the lower cost store brand. The result was as good as any batch I have ever cranked out of my kitchen. I know because my husband and I split the little extra roll that I baked in a measuring cup. As you may have noticed in the photo I skipped the time-consuming cloverleaf shaping and made simpler pan rolls.
I am not going to write out all the directions, because it is not that big a deal and now that I have a nice stand mixer I do not do the steps exactly as written. If you are not confident with the procedure for making yeast rolls you can google any recipe for that.
RICH DINNER ROLLS double batch
- 2 cups milk
- 1/2 cup sugar (or honey)
- 2 tsp salt
- 1 stick butter (or margarine)
- 1 cup warm water
- 4 packages regular Active Dry yeast
- 4 beaten eggs
- 11+ cups of flour