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Cloverleaf Refrigerator Yeast Rolls
Recipe By : Jo Anne Merrill
Serving Size : 36 Preparation Time :12:00
Categories : Breads With Yeast
Amount Measure Ingredient -- Preparation Method
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1 package yeast -- * see note
2/3 cup milk -- scalded
1/2 cup shortening
1 cup mashed potatoes -- ** see note
1/4 cup sugar
2 teaspoons salt -- *** see note
3 large eggs
8 cups all-purpose flour
3 tablespoons margarine -- melted
* Do not use instant yeast.
** Use mashed potatoes made from fresh, not instant.
*** If using mashed potatoes that have been salted, decrease the amount of
salt called for in this recipe.
1. Sprinkle yeast over 1/2 cup warm (not hot) water. Let stand 5-10
minutes to soften yeast.
2. Combine scalded milk, shortening, potatoes, sugar and salt in large
bowl. Cool to lukewarm. Add yeast and eggs; blend. Add 1-1/2 cups flour and
mix well. Cover and let rise in warm place for about 1 hour or until mixture is
bubbly.
3. Stir in enough of the remaining flour to make a stiff dough. Turn out
onto lightly floured surface. Knead until smooth and elastic. Put into lightly
greased bowl, turning to grease all sides. Cover and refrigerator overnight.
4. Shape into small balls. Place 3 or 4 into greased and lightly floured
muffin tins; brush with melted margarine. Let rise in warm place for about
1-1/4 hours, or until doubled in bulk. Bake in preheated 425-degree oven for 20
- 22 minutes.
Yield: 38-40 medium rolls.
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NOTES : These can be made up ahead of time and dough put into refrigerator.
Best if refrigerated at least overnight.
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