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Ingredients
4 Tbsp margarine
1/3 c shortening
3/4 c sugar
1 Tbsp sugar
3 large eggs
4 pkg active dry yeast (1/4 oz. size)
1/2 c lukewarm water
7 1/2 c all-purpose flour
1 Tbsp salt
1 1/4 c milk
Directions
1. Cream margarine and shortening with sugar until light.
3. Dissolve yeast in lukewarm water (110 degrees; be sure that water is not too hot).
5. Add half of the flour to the egg mixture and mix well.
6. Then add half of the milk to the egg mixture and mix well.
10. Turn dough out onto a lightly floured surface and knead for 8 to 10 minutes or until dough
is smooth and elastic.
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11. Place dough in a lightly greased bowl large enough to hold the dough when doubled in
size, turning once to grease the surface.
12. Cover; let rise in a warm place (90 F) until double in size (about 2 hours).
15. Turn dough out onto a lightly floured surface and shape as desired.
16. To Make Cloverleaf Rolls: Shape dough into small balls. Three balls should half-fill a
greased muffin pan.
18. Let rise in a warm place (90 F) until double in size (about 25 to 30 minutes). Do not let
rolls "over-rise". Bake in a pre-heated 350 F oven until both the top and bottom of rolls are
golden brown, about 10 to 12 minutes.
19. Remove from oven and brush top of rolls with melted margarine.
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