Breads

Cloverleaf Rolls

  • 1 package Yeast
  • 1 cup Milk,scalded,cooled
  • 1 cup Shortening
  • 1/2 cup Sugar
  • 3 Eggs
  • 1 cup Potatos, mashed, plain
  • 1 teaspoon Salt
  • 4 to 5 cups Flour, all-purpose
  • {blank} Butter or margarine, melted

    • Put yeast into a bowl, add milk. Creamshortening and sugar together. Add eggs and mix again. Add enough flour to make a stiff dough. Cover and refrigerateovernight.

    Pull off little pieces of the dough, make into balls. fix 3 ballsinto greased muffin pans. Brush top with melted butter. Cover and let rise until double in bulk.

    Bake at 400° for 15-20 minutes or until nice and brown. Take out and brush tops again with melted butter.

    The dough will keep for 3 days if covered and refrigerated. Make rollsas needed.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!