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Cloverleaf Rolls

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Ingredients Method

Ingredients
  

  • 2 0.25-ounce packages active dry yeast
  • 1/2 cup sugar divided
  • 2 cups warm milk 105 degrees to 110 degrees
  • 7 to 8 cups all-purpose flour
  • 1 1/2 tablespoons salt
  • 1/2 cup vegetable oil
  • 1/2 cup butter melted
  • 2 large eggs lightly beaten

Method
 

  1. In a small bowl, combine yeast, 1⁄4 cup sugar, and warm milk; let stand for 5 minutes.
  2. In another small bowl, combine flour, remaining 1⁄4 cup sugar, and salt.
  3. In the bowl of a stand mixer fitted with
a dough hook, combine milk mixture, oil, melted butter, and eggs. Gradually add flour mixture to milk mixture until a soft dough forms.
  4. Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place dough in a large greased bowl, turning to grease top. Loosely cover, and let rise in a warm place (85 degrees), free from drafts, for 1 to 1 1⁄2 hours or until doubled in size. Punch dough down; cover, and let stand for 10 minutes.
  5. Grease 2 (12-cup) muffin pans. Shape dough into 1-inch balls, and place 3 dough balls in each muffin cup. Cover, and let rise in a warm place (85 degrees), free from drafts, for 1 to 1 1⁄2 hours or until doubled in size.
  6. Preheat oven to 350 degrees.
  7. Bake for 15 minutes or until lightly browned.