Cloverleaf Rolls: Difference between revisions
Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=''Baking with the St. Paul Bread Club'' (pg 106-107) |Yield=2 dozen |Rating={{Very Good}} Very nice dinner rolls; slightly sweet. }} === Ingredients === === Preparation === Category:Bread" |
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{{RecipeSummary | {{RecipeSummary | ||
|PrepTime= | |PrepTime=45 min + rising time | ||
|CookTime= | |CookTime=15 min @ 400° | ||
|Source=''Baking with the St. Paul Bread Club'' (pg 106-107) | |Source=''Baking with the St. Paul Bread Club'' (pg 106-107) | ||
|Yield=2 dozen | |Yield=2 dozen | ||
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}} | }} | ||
=== Ingredients === | === Ingredients === | ||
* 1 package active dry yeast | |||
* 1/4 c warm water | |||
* 3/4 c lowfat milk, scalded | |||
* 1/2 c shortening | |||
* 1/2 c sugar | |||
* 1 t salt | |||
* 3 large eggs, beaten | |||
* 4 1/2 c all-purpose flour, sifted | |||
=== Preparation === | |||
In a small bowl dissolve yeast in warm water, and let foam, about 5 minutes. Scald milk by heating in a saucepan until bubbles begin to appear around the edge. Pour hot milk over shortening, sugar, and salt, and let cool to lukewarm. Add yeast mixture, and mix well. Add eggs and flour, mixing to make a smooth, soft dough. | |||
Turn out onto a lightly floured surface, and knead gently, about 5 minutes. Place in an oiled boil, turning once to coat top. Cover with plastic wrap, and let rise until doubled. | |||
Punch down the dough, and turn out onto a lightly floured surface. Grease 2 muffin tins. Shape dough into 1-inch balls, and arrange 3 in each cup. Cover with a cloth, and let rise until very light and puffy. | |||
Preheat oven to 400°. | |||
Bake for 15 minutes. Turn out onto a wire rack. | |||
[[Category:Bread]] | [[Category:Bread]] | ||
Revision as of 04:20, 6 January 2023
| Summary | |
|---|---|
| Prep time | 45 min + rising time |
| Cook time | 15 min @ 400° |
| Source | Baking with the St. Paul Bread Club (pg 106-107) |
| Yield / serves | 2 dozen |
| Rating | Very good
Very nice dinner rolls; slightly sweet. |
Ingredients
- 1 package active dry yeast
- 1/4 c warm water
- 3/4 c lowfat milk, scalded
- 1/2 c shortening
- 1/2 c sugar
- 1 t salt
- 3 large eggs, beaten
- 4 1/2 c all-purpose flour, sifted
Preparation
In a small bowl dissolve yeast in warm water, and let foam, about 5 minutes. Scald milk by heating in a saucepan until bubbles begin to appear around the edge. Pour hot milk over shortening, sugar, and salt, and let cool to lukewarm. Add yeast mixture, and mix well. Add eggs and flour, mixing to make a smooth, soft dough.
Turn out onto a lightly floured surface, and knead gently, about 5 minutes. Place in an oiled boil, turning once to coat top. Cover with plastic wrap, and let rise until doubled.
Punch down the dough, and turn out onto a lightly floured surface. Grease 2 muffin tins. Shape dough into 1-inch balls, and arrange 3 in each cup. Cover with a cloth, and let rise until very light and puffy.
Preheat oven to 400°.
Bake for 15 minutes. Turn out onto a wire rack.
