How To make Cloverleaf Refrigerator Yeast Rolls
1 package yeast
* see note
2/3 cup milk :
scalded
1/2 cup shortening
1 cup mashed potatoes ** see note
1/4 cup sugar
2 teaspoons salt :
*** see note
3 large eggs
8 cups all-purpose flour
3 tablespoons margarine -- melted
* Do not use instant yeast. ** Use mashed potatoes made from fresh, not instant. *** If using mashed potatoes that have been salted, decrease the amount of salt called for in this recipe.
1. Sprinkle yeast over 1/2 cup warm (not hot) water. Let stand 5-10
minutes to soften yeast. 2. Combine scalded milk, shortening, potatoes, sugar and salt in large
bowl. Cool to lukewarm. Add yeast and eggs; blend. Add 1-1/2 cups flour and mix well. Cover and let rise in warm place for about 1 hour or until mixture is bubbly. 3. Stir in enough of the remaining flour to make a stiff dough. Turn out
onto lightly floured surface. Knead until smooth and elastic. Put into lightly greased bowl, turning to grease all sides. Cover and refrigerator overnight. 4. Shape into small balls. Place 3 or 4 into greased and lightly floured
muffin tins; brush with melted margarine. Let rise in warm place for about 1-1/4 hours, or until doubled in bulk. Bake in preheated 425-degree oven for 20 - 22 minutes.
How To make Cloverleaf Refrigerator Yeast Rolls's Videos
How to Make Refrigerator Rolls
Refrigerator Rolls Recipe
2 cups lukewarm milk
1/2 cup sugar
2 tsp salt
1/2 cup butter
1/2 cup warm water with 2 Tablespoons of yeast
5 cups of flour
Bake at 350 degrees for half an hour
These can be refrigerated. Make up, stick in fridge, take out and let rise before baking.
Enjoy!
Make Ahead Dinner Rolls | Great For Freezing
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Betty's Cloverleaf Icebox Yeast Rolls
Betty demonstrates how to make Cloverleaf Icebox Yeast Rolls. This is an old recipe with great tradition, great looks, and great taste!
Cloverleaf Icebox Yeast Rolls
2 (1/4-ounce) envelopes active dry yeast
1 cup warm water, 100 degrees (F) to 110 degrees (F)
1 cup butter
1 cup sugar
1 cup boiling water
2 eggs
6 cups all-purpose flour
cooking oil spray
2 tablespoons butter, melted
In a small bowl, stir yeast into warm water. Let stand 5 minutes. In a large mixing bowl of a stand mixer, place butter, sugar, and salt. Use a whisk attachment to mix until light and fluffy. Add boiling water and mix until smooth. Add eggs and yeast mixture and mix until well combined, about 1 minute. Using a dough hook, work flour into mixture, adding a little at a time. Spray a large bowl with cooking oil spray. Place dough in bowl and spray top of dough. Cover with plastic wrap and refrigerate 8 hours or overnight. Spray 2 (12-cup) muffin pans with cooking oil spray. Punch dough down and place on a lightly floured surface. Form dough into 72 equally-sized balls, place 3 balls in each cup of the muffin pans. Brush melted butter on top of each roll. Cover, if desired, and let rise in a warm place free from drafts about 45 minutes, or until doubled in bulk. Bake at 375 degrees (F) 15 to 18 minutes, or until a toothpick inserted in the deepest part comes out clean and tops are golden. Remove from oven and serve immediately. To keep these hot, place them in a basket or bowl lined with a clean linen napkin, lapping the napkin over the top of the rolls. These are a great treat at a holiday table—a little more trouble than brown 'n serve rolls--but so worth it! Enjoy! --Betty :)
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Fluffy No Knead Refrigerator Rolls - Red Star Yeast
How to make Delicious no-knead dinner rolls.
Ingredients :
1 Cup shortening
1 teaspoon salt
1/2 Cup sugar
1 Cup boiling water
2 Packages ( 4 1/2 teaspoons ) Red Star Platinum Yeast
1 Cup warm water ( 110-115 degrees F )
2 Eggs-lightly beaten
6 Cups sifted flour
Instructions
Dissolve shortening, salt and sugar in one cup of boiling water in a large mixing bowl. Stir in the two lightly beaten eggs and extra cup of warm water. Stir or whisk to combine.
Add yeast to sifted flour and stir to combine. Stir in the flour/yeast mixture one cup at a time into mixing bowl that has the shortening, salt, sugar and egg mixture. Dough will be slightly sticky.
Top the bowl with lightly greased lid and place in the refrigerator for 6-48 hours. If available use large Tupperware like bowl with lid.
When ready to bake remove dough from refrigerator. Gently turn dough out onto a lightly-floured surface and divide into desired amount of pieces. **I usually do cloverleaf rolls. Roll three small balls for each muffin cup. Ex: 36 balls for 12 cloverleaf rolls.**
Place cloverleaf rolls in greased muffin tin/stone. Cover lightly with tea towel and place in a warm place and let rise 30-60 minutes.
Bake in pre-heated oven at 425 degree F for 15-20 minutes depending on your oven and type of pan you are using.
This recipe will make 24 cloverleaf dinner rolls.
Recipe created by Stephie Cooks
How to Make Fluffy Dinner Rolls with Cook's Illustrated Editor Andrea Geary
This month, we're bringing you exclusive content from our archive of members only website videos, featuring step-by-step instructions and ingredients for classic Cook's Illustrated recipes!
Stretching and rolling pieces of the dough into tight spirals, rather than rolling them into balls, organizes the gluten into sheets, so the rolls bake up with delicate layers.
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Overnight Dinner Rolls
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