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Cloverleaf RefrigeratorRolls

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This recipe uses the refrigerator method of allowing the dough to rise, making it flexible to suit your schedule. The recipe yields delicious, attractive rolls.

Makes: 27 Rolls
Proof Time:60 minutes
Bake Time:15 minutes

Ingredients:

4-3/4 to 5-3/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon salt
2 envelopes Active Dry Yeast
3 tablespoons butter OR margarine, softened
1-3/4 cup very warm water (120° to 130°F)
1 egg

Directions:

In large bowl mix 2 cups flour, sugar, salt, and undissolved yeast. Add softened margarine. Gradually add very warm water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add egg and 3/4 cup flour, or enough flour to make a thick batter. Beat at high speed of electric mixer 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover tightly with plastic wrap or aluminum foil. Refrigerate 2 to 48 hours.

Punch dough down; turn out onto lightly floured surface. Divide dough into 3 equal pieces, forming each piece into a 9-inch roll. Cut each roll into 9 equal pieces. Form each piece into 3 equal smooth balls. Place 3 balls in each section of greased muffin pans. Cover; let rise in warm draft-free place until doubled in size, about 1 hour.

Preheat oven to 400°F. Bake 15 minutes or until done. Remove from muffin pans and cool on wire racks.

Source: Photo and recipe courtesy © 2008 ACH Foods. All Rights Reserved.

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