Edna Lewis Cloverleaf Potato Rolls Recipes

NO-KNEAD CLOVERLEAF ROLLS

Steps:

• To make the dough: Combine the milk and canola oil in a large pot. Stir in the sugar. Scald the milk by heating it almost to a boil. Turn off the heat and let cool until warm.
• Add 8 cups of the flour and the yeast to the milk mixture and stir until combined (it will be super sticky!). Cover the pot with a lid or dishtowel and let the dough sit until risen, an hour or so.
• Sprinkle in the remaining 1 cup flour and the baking powder, baking soda and salt. Stir gently to combine; it takes a while to get it stirred together.
• To make the rolls: Drizzle a small amount of butter into 36 muffins cups (3 standard muffin pans). Pinch off small amounts of dough and roll into neat balls. Place 3 balls in each muffin cup.
• Set the pans in a draft-free, slightly warm place; cover with a lightweight dish towel and allow the rolls to rise until light and puffy, 1 to 1 1/2 hours.
• Preheat the oven to 400 degrees F.
• Bake until deep golden brown, 18 to 20 minutes. Serve piping hot.

GRANDMA'S CLOVER LEAF ROLLS

Steps:

• Heat the milk in a saucepan over medium heat until bubbles begin to form, but the milk is not simmering. Stir in the sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C). Sprinkle the yeast over the warm water and set aside for 5 minutes.
• Beat the egg in a mixing bowl, then stir in the yeast and milk. Stir in half of the flour until no lumps remain, then stir in the remaining flour a little at a time until a smooth dough forms. Place into a greased bowl, turn once to grease the top, cover, and let rise until doubled in bulk, about 2 hours.
• Grease a 12 sectioned muffin tin. Deflate the dough, and place onto a well-floured work surface. Divide the dough into 36 pieces, and form into balls. Place 3 balls into each muffin cup. Cover, and let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat an oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.

CLOVERLEAF ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the butter, egg, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and divide in half. Divide each half into 36 pieces and shape into balls. Place 3 balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes. Brush with additional butter. , Bake at 375° for 15-18 minutes or until lightly browned. Remove to wire racks. Serve warm.

DEB'S CLOVERLEAF ROLLS

Steps:

• Combine the hot water, white sugar, and yeast together in the mixing bowl of a large stand mixer; let sit until it forms a creamy layer on top, about 10 minutes.
• Fit the mixer with a dough hook, and slowly beat in 3 cups of bread flour and the rolled oats until the flour is thoroughly worked in. Place the mixing bowl in a warm place, cover with a cloth, and let the batter rise until doubled and puffy, about 1 hour.
• Place the mixing bowl back onto the stand mixer, and pour in the butter; start the mixer on low speed, and beat in the remaining 6 cups of bread flour. Sprinkle salt into the dough. Turn the mixer up to medium, and knead the dough until smooth and elastic, 5 to 8 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups.
• Pinch off about 2 tablespoons of dough, and form into a ball about the size of a large cherry tomato. Place the dough ball into a greased muffin cup; make 2 more balls, and place them into the same cup (3 dough balls per cup). Repeat with remaining dough.
• Bake the rolls in the preheated oven until the turn lightly golden brown, 38 minutes.

CLOVERLEAF POTATO ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add milk, shortening, potatoes, egg, sugar, salt and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour. , Punch dough down and divide in half. Divide each half into 36 pieces; shape into balls. Place 3 balls each into greased muffin cups. Cover; let rise in a warm place until doubled, about 30 minutes. , Bake at 400° until golden, 12-15 minutes. Remove to wire racks. Serve warm.

SWEET POTATO CLOVERLEAF ROLLS

Steps:

• Place cubed sweet potato in a small saucepan and cover with water by 1". Bring to a boil, reduce to a simmer and cook 15-20 minutes, until sweet potato is tender. Drain, reserving 1/4 cup of cooking water. Puree sweet potato.
• Combine 1/2 c sweet potato puree, dry milk, brown sugar, butter and salt in bowl of stand mixer with paddle attachment. Mix until combined. Add flour and yeast and mix on low until incorporated. Switch to dough hook and knead on medium-high speed 5-7 minutes until smooth, elastic and not sticky. Transfer to an oiled bowl and cover with plastic wrap. Let rise until doubled in volume, 90-120 minutes.
• Spray 9 moles of a standard muffin tin with non-stick spray. Divide dough into 9 equal pieces. Divide each piece into 3, and roll each into a small ball. Drop 3 balls into each hole of the muffin tin. Cover with plastic wrap and let rise until doubled in volume, 30-40 minutes.
• Preheat oven to 375°F Brush tops of balls with milk. Bake 20-25 minutes until lightly browned and hollow-sounding when tapped. Serve warm (may be reheated to serve if made ahead).

EDNA LEWIS CLOVERLEAF POTATO ROLLS

Steps:

• 1. In a medium saucepan, cover the potato with the water and bring to a boil. Cook until the potato is just beginning to fall apart, about 15 minutes. Drain the potato, reserving 1 cup of the cooking liquid. Pass the potato through a ricer into a large bowl. Add the reserved potato water and let cool slightly. Stir in 6 T of the flour, the sugar and the yeast. Cover the bowl with a kitchen towel and let stand overnight in a draft-free place. 2. Uncover the starter; it should be foamy and have a slightly fermented aroma. Add the milk, eggs and 2 1/2 cups of the flour and stir until incorporated. Stir in 1 T of the butter, 2 T of the lard and the salt. Add the remaining 3 cups of flour, 1 cup at a time, and stir vigorously to form a silky, slightly soft dough that pulls away from the bowl as you stir, about 8 minutes. 3. Transfer the dough to a lightly oiled bowl and turn to coat with oil. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 1/2 hours. 4. Gently deflate the dough by turning it in the bowl several times. Cover the bowl and let the dough rise again until doubled, about 40 minutes. 5. In a small bowl, combine the remaining 6 T of melted butter and 2 T of melted lard. Punch down the dough and divide it into 5 equal pieces. Cut 1 piece of dough into 18 equal pieces. Roll each piece into a ball; dip the balls in the melted butter and lard and place 3 balls in each cup of a muffin pan. Continue to form the rolls, working with 1 large piece of dough at a time. Brush the tops of the rolls with the butter and lard and set aside in a draft-free spot until risen just beyond the rims of the muffin cups, about 1 1/2 hours. 6. Preheat the oven to 425°. Bake the rolls in the lower and middle thirds of the oven for 15 minutes. Remove the rolls from the oven and brush liberally with the butter and lard. Return the rolls to the oven and bake for 5 to 6 min longer, or until golden all over.