Classic Cloverleaf Yeast Rolls
- Yield 30 pieces
Serve these piping hot with your favorite dinner entree.
- 2 envelopes dry yeast
- 3/4 cup lukewarm water
- 1 cup boiling water
- 1 cup shortening
- 1 cup sugar
- 1 teaspoon salt
- 2 -- eggs
- 6 cups sifted flour
- Dissolve the yeast in the lukewarm water in a small bowl and mix well. Combine the boiling water and shortening in a heatproof mixing bowl and stir until the shortening melts. Add the sugar and salt and stir until dissolved. Beat in the eggs. Stir in the yeast mixture.
- Add the flour 1 cup at a time, beating after each addition until the dough adheres and is easily handled. Shape the dough into a ball and place in a floured sealable plastic bag; seal tightly. Chill for 8 to 10 hours.
- Spray muffin cups with nonstick cooking spray. Shape the dough into 1-inch balls. Arrange 3 balls in each prepared muffin cup. Let rise for 2 1/2 to 3 hours. Bake at 375F for 10 to 15 minutes or until light brown. Serve warm.
Recipe reprinted with permission from Favorite Recipes of Family and Friends of LSU AgCenter’s Serving Louisiana (LSU Agricultural Center, Baton Rouge, Louisiana, 2002).