Cloverleaf rolls are as delicious as they are fun to eat. I love making up a batch of these when the kids come over for dinner. It feels like eating out at a restaurant when I serve these for dinner. The great part about these rolls is that you can ball them up and freeze them for later use up to 3 months! Enjoy!
Soften a package of yeast (2 ½ oz roughly) in ¼ C warm water. While that is setting combine the following
2 ½ C Warm water
2 C Milk
½ C Sugar
1 tsp salt
½ C Butter
Combine with yeast mixture then add
5 C flour and beat
Add up to 5 C more flour until a workable dough is formed
Knead for 10 minutes
Cover and allow to raise in a large bowl
Shape into balls about a half inch in size and drop 3 together into a greased muffin tin.
Let dough rise in pans until it doubles in size (about an hour)
Bake in a preheated oven at 375 degrees for 25 minutes or until golden brown.
Butter tops and allow to cool 5 minutes in pan
Remove from pan and cool completely on a rack and then store properly
Homemade bread will last in a breadbox about 3 days, refrigerated up to a week, in the freezer for up to 3 months.