My mother made these cloverleaf yeast rolls for special occasions, and they were always a big hit in our family. Bless her heart, she always made plenty. Just imagine a piece of leftover roasted turkey or oven baked ham tucked inside one of these.
I added the "old fashioned" to the title because of the use of Crisco shortening, which is one of those things that a lot of cooks shy away from nowadays.
Here are some pic's of the recipe card that she wrote for me:
Just in case the cards are hard to read:
5 cups flour
2 cups milk
1/4 c sugar1/2 c Crisco shortening
2 t salt
2 pkgs dry yeast
Measure flour into large mixing bowl.
Heat the milk, sugar, and shortening in a sauce pan until melted together. Let the mixture cool and then add the salt and yeast. Stir until the yeast is no longer lumpy.
Add the liquid mixture to the flour and combine. Knead. Set aside to rise, about an hour or until doubled. Knead again and make into rolls. Let rise again.
Bake at 350 until golden brown.
Makes 2 dozen rolls.
After the first rise and ready for the second rise:
I haven't made these in a long, long time, so I misjudged the size of the balls and had to go back and add a little dough to some of them. If you get it right the first time, the balls will be smooth, and the rolls will look prettier.
After the second rise and ready for the oven:
Out of the oven and brushed with butter:
Ready to eat:
These go great with pot roast and gravy:
