Yield: Yields 18
Buttery cloverleaf rolls look like their namesake. This classic shape usually has three “leaves” but these have four, which is lucky becuase they are so good. As fun to make as they are to eat, the rolls are always welcome at Sunday dinner and at the holiday table.
Make Ahead Tips
The dough may be made up to 4 days ahead of shaping. Kept wrapped in plastic and refrigerated, it will slowly rise to double its size. Shape the dough right out of the fridge. Cold dough will take longer to proof than room temperature dough.
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I made them for Thanksgiving - a huge hit. I made the following changes, swapped the amount of butter and oil (2 TBS oil and 4 butter), I cut them to make a full 24 - worked out perfectly, I brushed them with a little egg white mixed with cream for gloss and color. I may need to make a double batch next year - they were all gone in a flash.
I made these last Thanksgiving, and they came out beautifully. I made the dough 3 days ahead of time, and they rose like they should have and had a light texture. Rolled into 3 pieces instead of 4, and they came out fine. I will definitely use this recipe again when I have a large gathering.
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