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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 24 |
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âAptly named for their featherlight texture, these tender rolls from my Mama-Louise Smart-were a favorite of family and friends alike,â writes Terri Duhon from Bryan, Texas. âThey're just as tasty the next day with a slice of cheese on each section of the cloverleaf.â Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1 tablespoon plus 1/3 cup sugar, divided |
1 cup warm 2% milk (110° to 115°) |
1/3 cup shortening |
2 eggs |
1-1/2 teaspoons salt |
4 to 5 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight.
2. Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours.
3. Preheat oven to 350°. Bake 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 2 dozen.
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