This week’s #SundaySupper theme is all about being thankful and the fabulous bloggers are sharing Thanksgiving or Hanukkah recipes as well as something they are thankful for.
I have so much to be thankful for this year. I have a great family, fabulous friends both on and offline, my health, a roof over my head, and food on the table.
Speaking of food these cloverleaf rolls are slightly adapted from my fluffy yeast rolls recipe and would be great to make with your kids because they could form the dough balls and place them in the muffin tins.PrintCloverleaf Rolls #Sunday Supper
Prep Time: 3 hours
Cook Time: 15 minutes
Total Time: 3 hours, 15 minutes
Yield: 1 dozen rolls
- 1 cup warm water
- 2 1/2 teaspoons yeast
- 1/4 cup plus 2 teaspoons sugar
- 1/4 shortening or butter
- 1 teaspoon salt
- 1 egg
- 2 cups white wheat flour
- 1 1/2 to 2 cups bread flour
- Dissolve the yeast and 2 teaspoons of sugar in the water. Set aside for about 15 minutes or until foamy.
- In a large bowl or bowl of a stand mixer combine the 1/4 cup sugar, 1/4 cup shortening, egg, salt, and white wheat flour.
- Add in the bread flour until a smooth dough forms.
- Knead on a floured surface or using the dough hook for 10 minutes or until smooth and elastic.
- Place in a greased bowl, cover with plastic wrap or a damp towel and let rise until doubled in bulk.
- Grease a 12 cup muffin tin.
- Gently punch down the dough and divide into 36 balls.
- Place three balls in each well in the muffin tin.
- Cover and let rise for about 30 minutes.
- Bake at 375 degrees for 12-15 minutes.