Grandma Lucy’s famous clover rolls that are extra soft and fluffy, easy to shape, and a perfect recipe for little hands to help bake.
- 3/4 cup milk (2% or whole milk work best)
- 1/4 cup butter (4 tablespoons), cut into 4 pieces
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 3/4 cup warm water
- 2 tablespoons active dry yeast
- 4 to 4 1/2 cups all-purpose flour
- Additional butter for rubbing on the rolls
- In a medium sauce pan, combine the milk, butter, sugar, and salt. Stir to combine.
- Heat over medium heat, just until the butter melts. Set aside.
- In a large mixing bowl, add the warm water and yeast. Let the mixture rest for 5 minutes.
- When the milk has cooled to less than 110 degrees F, add it to the water and yeast mixture. Stir to combine.
- Add the flour, one cup at a time, stirring well to combine after each addition, until no longer sticky.
- Turn the dough onto a well-floured surface, and knead until smooth and elastic, about 6 minutes.
- Place the dough back in the bowl, cover, and let rise for 30 minutes.
- After 30 minutes, preheat the oven to 350 degrees F.
- Grease a 12-cup muffin tin well.
- Remove the dough from the bowl, and cut it into 12 pieces.
- Divide each of the 12 pieces into 3 smaller pieces. Roll the smaller pieces of dough into balls, and place three small pieces of dough into each muffin cup.
- Cover and let rise until doubled, about 30 minutes.
- Bake for 15 minutes or until the rolls are golden-brown on the top. Remove tin from the oven, and rub the tops of the hot rolls with a stick of butter.
- Let the rolls rest in the tin for 10 minutes, and then remove the rolls from the muffin tin. Place them on a wire rack to cool.
- Serve warm or at room temperature.
- Margarine can be substituted for the butter in this recipe.
- I have had great luck using half all-purpose and half whole-wheat flour in this recipe.
- Category: side, bread
- Method: bake
- Cuisine: American
Keywords: rolls, dinner rolls, clover rolls, bread, yeast