Cloverleaf Rolls is a classic dinner roll.
Ingredients:
4 1/2 teaspoons (2 packets) active dry yeast
1/2 cup warm water
1 1/2 cups warm milk
1/4 cup honey
1 tablespoon oil
1 large egg
1/4 cup unsalted butter, softened
2 teaspoons salt
5 1/2-6 cups all-purpose flour, or more if needed
Procedure:
Combine warm water, yeast, oil and 1 tablespoon honey and mix with a spoon. Let sit until foamy, about 10-15 minutes. Add warm milk, remaining honey, egg and butter, and mix until just combined, then add in 2 cups of flour and salt. Mix as flour becomes incorporated. Slowly add the remaining flour 1 cup at a time, stopping at 5 cups. Knead the dough, then check to see if the dough is sticky. If it is too sticky, add a bit more flour and knead until it becomes smooth, but you want some stick to it. Remove dough from the bowl and form into a ball with your hands, covering with a bit more flour until it is no longer sticking to your hands.
Brush a large bowl with melted butter. Add dough to the bowl, turning once or twice to cover in butter. Place a towel over top and let rise in a warm place for 1 1/2-2 hours. Punch dough down, then transfer to a floured workspace. Tear small pieces of dough off the larger piece, and roll into balls slightly larger than one inch wide.
You will end up with about 90 dough balls. Brush a muffin tin with melted butter, then add 3 dough balls to each tin. Cover and let rise again, in a warm spot, for about an hour.
Preheat oven to 375 degrees. Baked until done.
