Lubys Cafeteria Cloverleaf Rolls Recipes

LUBY'S CAFETERIA CLOVERLEAF ROLLS

Steps:

• In large mixing bowl, dissolve yeast in warm water.
• Add eggs and butter.
• Using dough hook of electric mixer, beat on medium speed until well blended.
• Add sugar, dry milk, and salt; mix well.
• Add flour, 1 cup at a time, mixing until dough begins to pull away from side of bowl.
• Lightly grease top of dough with oil.
• Cover loosely and let rise in warm place 1 hour or until doubled in size.
• Lightly grease 12 medium muffin cups.
• Punch dough down.
• Divide dough evenly into 12 pieces.
• Divide each piece into 3 balls and place in muffin cup.
• Let rise in warm place 1 hour.
• While dough is rising for the second time, preheat oven to 350°F Bake 15 to 20 minutes or until golden brown.

LUBY'S CAFETERIA MEATLOAF

Steps:

• Heat oven to 350ºF.
• Lightly grease a large, shallow meatloaf pan, or a large shallow baking pan.
• In a large bowl, combine all of the ingredients, mixing well.
• Firmly shape the meat into a 7 x 3 1/2 x 3 1/2- inch loaf and place in the pan.
• Cover loosely with foil.
• Bake the meat loaf for 1 hour.
• Remove foil and continue baking for 5 minutes.
• *NOTE:For easy slicing, let the meat loaf stand at room temperature for 10 minutes.

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.

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.