Cloverleaf Rolls

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.