A feathery, tender overnight Cloverleaf dinner roll.
- 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
- Combine the yeast and water in a 2 cup measuring cup and let set for five minutes while mixing remaining ingredients.
- 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.
- Preheat oven to 160 degrees and turn off. Leave oven door slightly ajar.
- 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.
- 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.
- Allow rolls to rise for about 45 minutes until almost doubled in size. Remove rolls from oven but keep covered.
- Preheat oven to 400 degrees.
- 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.
- Yield depends on how big you roll the balls.
- Inactive time: 8 hours