Cloverleaf Refrigerator Yeast Rolls
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Cloverleaf Refrigerator Yeast Rolls
Last updated 6/12/2012 1:16:53 AM. Recipe ID 46976. Report a problem with this recipe.
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      Title: Cloverleaf refrigerator yeast rolls
 Categories: None
      Yield: 36 Servings
      1 pk Yeast -- * see note
    2/3 c  Milk -- scalded
    1/2 c  Shortening
      1 c  Mashed potatoes -- ** see
    1/4 c  Sugar
      2 ts Salt -- *** see note
      3 lg Eggs
      8 c  All-purpose flour
      3 tb 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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Recipe ID 46976 (Apr 03, 2005)

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