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Overnight Cloverleaf Rolls

 

Last week I posted Overnight Cinnamon Rollsmade from a basic overnight yeast dough, and today I’m posting Overnight Cloverleaf Rolls, made from the same basic overnight yeast dough.  These rolls are light and feathery and are made just like the Cinnamon Rolls, except for the last couple of steps.  They are so easy and make great light and feathery dinner rolls.

Here’s how I made them…I started with the basic yeast dough again..

I started by combining some yeast and very warm water in a 2 cup measuring cup…

I gently stirred it with a spoon to wet all of the yeast…then I set it aside for five minutes while mixing my other ingredients…

While the yeast and water were doing their thing, I added some shortening, sugar and salt to a large mixing bowl…

Then I added some boiling water…

And mixed all ingredients together with an electric mixer on medium speed for about a minute.  The mixture of the shortening and water looks a little funky at first, but the shortening will end up melting into the water…

Next, I added a couple of slightly beaten eggs to my yeast mixture and slightly mixed the two together…

Then I added the yeast-egg mixture to the mixing bowl…

I mixed the mixture on low-speed to combine everything.  Again…it will look sort of funky looking, because the shortening has not yet melted into the hot water…

Next, I gradually added several cups of all-purpose flour on low-speed…

Once the flour was incorporated, I mixed it on medium speed for just a few seconds…

The mixture will look wet and sticky at this point…

Lastly, I covered the bowl with some plastic wrap and placed it in my refrigerator overnight…

The next day, I removed the dough from my refrigerator.  See how the dough is raised and spongy looking.  I took my fist and pushed the dough down…this is called punching down the dough

I stopped and preheated my oven to 160 degrees and turned it off, leaving the door slightly ajar…

Now you’re probably wondering why you see Cinnamon and brown sugar in the picture above.  Well you can make all dinner rolls here, or you can divide the dough in half and make half of it into Cinnamon Rolls, which is what I did in this picture above.  Anyhow…I placed the dough on a floured board.  Using floured hands, I slightly kneaded the dough for about 30 seconds…

Just until it was no longer sticky…

Next, I buttered some muffin tin cups…

Then I tore off small pieces of dough and rolled it into small balls.  You can roll them bigger if you want larger rolls…

I placed three balls in each muffin cup…

Then I covered them with a towel and placed them in my warm oven for about 45 minutes, leaving the door slightly ajar again…

Until they had time to rise…

Then I baked the rolls for about 12 minutes until they were a golden brown on top…

And lastly…I brushed the tops with butter and served them up with more butter…

Forget about those frozen dinner rolls.  Make these light and feathery rolls the next time you have dinner guests.  

Enjoy!

Cindy @ My Country Table

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Overnight Cloverleaf Rolls


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45
  • Yield: 24

Description

A feathery, tender overnight Cloverleaf dinner roll.


Ingredients

  • 2 envelopes, active dry yeast, 2 1/4 ounces each, regular or rapid rise
  • 1 cup very warm water, (105 – 115 degrees)
  • 1 cup sugar
  • 1 cup solid shortening, such as Crisco
  • 1 teaspoon salt
  • 1 cup boiling water
  • 2 large eggs
  • 6 cups all purpose flour
  • Butter

Instructions

  1. Combine the yeast and water in a 2 cup measuring cup and let set for five minutes while mixing remaining ingredients.
  2. Add shortening, sugar and salt to a large mixing bowl. Add the boiling water. Mix on low speed with an electric mixer, gradually turning to medium speed. Mix until smooth. Whisk the eggs into the yeast mixture. Add the yeast-egg mixture to the mixing bowl and mix on low speed until blended. Gradually add the flour and mix just until incorporated. Cover with plastic wrap and refrigerate overnight.
  3. Preheat oven to 160 degrees and turn off. Leave oven door slightly ajar.
  4. Remove dough from refrigerator. Punch down and deflate the dough. Using floured hands, transfer dough to a floured work surface. Knead for about one minute until dough is no longer sticky.
  5. Butter 24 muffin tin cups. Tear off small pieces of dough and roll into balls. Place 3 balls in each muffin cup. Cover with a towel and place in warm oven, leaving the door slightly ajar.
  6. Allow rolls to rise for about 45 minutes until almost doubled in size. Remove rolls from oven but keep covered.
  7. Preheat oven to 400 degrees.
  8. Bake rolls for approximately 12 minutes or until golden brown on top. Place any leftover rolls in an airtight container. Rolls are best if consumed within 1 day.

Notes

  • Yield depends on how big you roll the balls.
  • Inactive time: 8 hours

 

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