How To make Cloverleaf Refrigerator Yeast Rolls
1 package yeast
* see note
2/3 cup milk :
scalded
1/2 cup shortening
1 cup mashed potatoes ** see note
1/4 cup sugar
2 teaspoons salt :
*** see note
3 large eggs
8 cups all-purpose flour
3 tablespoons margarine -- melted
* Do not use instant yeast. ** Use mashed potatoes made from fresh, not instant. *** If using mashed potatoes that have been salted, decrease the amount of salt called for in this recipe.
1. Sprinkle yeast over 1/2 cup warm (not hot) water. Let stand 5-10
minutes to soften yeast. 2. Combine scalded milk, shortening, potatoes, sugar and salt in large
bowl. Cool to lukewarm. Add yeast and eggs; blend. Add 1-1/2 cups flour and mix well. Cover and let rise in warm place for about 1 hour or until mixture is bubbly. 3. Stir in enough of the remaining flour to make a stiff dough. Turn out
onto lightly floured surface. Knead until smooth and elastic. Put into lightly greased bowl, turning to grease all sides. Cover and refrigerator overnight. 4. Shape into small balls. Place 3 or 4 into greased and lightly floured
muffin tins; brush with melted margarine. Let rise in warm place for about 1-1/4 hours, or until doubled in bulk. Bake in preheated 425-degree oven for 20 - 22 minutes.
How To make Cloverleaf Refrigerator Yeast Rolls's Videos
No Knead Cloverleaf Rolls
I was thinking of buying rolls but then I saw this recipe and saw how easy it was to make my own No Knead Cloverleaf Rolls. There’s no turning back now.
These rolls are fluffy, slightly eggy (which I love), squishy, soft, doughy with a browned crispy buttery salty top. I love how you can pull off each dough ball when you eat a roll. It reminds me a little of these monkey bread minis I made many many years ago, except savory! Your table could use some carb love this Thanksgiving. More is more, right?!
Ingredients:
3 tablespoons granulated sugar
1 cup warm water (110F-115F)
2 1/4 teaspoons active dry yeast (one 1/4 oz packet)
3 cups all-purpose flour, divided
1 1/2 teaspoons fine salt
1 large egg
3 tablespoons salted butter, melted & cooled, plus more for brushing
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How to Make Fluffy Dinner Rolls with Cook's Illustrated Editor Andrea Geary
This month, we're bringing you exclusive content from our archive of members only website videos, featuring step-by-step instructions and ingredients for classic Cook's Illustrated recipes!
Stretching and rolling pieces of the dough into tight spirals, rather than rolling them into balls, organizes the gluten into sheets, so the rolls bake up with delicate layers.
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Cloverleaf Rolls
How to make cloverleaf rolls using the basic sandwich bread recipe from my book, Never Buy Bread Again. Get your copy at
A printable pdf of this recipe (and a bread baking troubleshooting guide) are also available free to Common Sense Home newsletter subscribers at
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Elegant Thanksgiving Dinner Rolls are easy to make with Rhodes shaped roll recipes Shape bake a variety to impress your holiday guests
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This easy, 3 sectioned basic roll is a perfect addition to any roll basket..
How to Make Dinner Rolls | Bake It Up a Notch with Erin McDowell
Food52’s Resident Baking BFF Erin McDowell is back for another episode of Bake It Up a Notch where she shares everything you’ve ever wanted to know about dinner rolls. From different types of doughs to the mixing method, proofing, shaping, and finishing touches, Erin explains it all step-by-step! Because no lesson would be complete without going through the challenges, learn the different pitfalls and how to avoid them for a delicious bake every time. READ MORE ►►
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VIDEO CHAPTERS
00:00:00 Intro
00:01:12 Equipment Roll Call
00:01:45 Let's Talk About Yeast
00:04:19 The Straight Mixing Method
00:06:09 Get Ready to Rise
00:09:59 The Great Dough Divide
00:12:32 All The Lovely Shapes
00:27:03 Finishing Touches
00:32:29 PSA
00:33:14 Mistakes Happen!
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