Growing up we'd make tri-lobed 'clover' rolls on special occasions. They were always my favorite growing up!
1 package (1/4 ounce) active dry yeast - or 2 and 1/2 teaspoons bulk yeast
- 1-1/4 cups warm milk (110° to 115°) - basically like very warm water from your tap but not hot or it will kill the yeast.
- 1/4 cup butter, melted
- 1 large egg
- 3 tablespoons sugar, plus 1 teaspoon set aside.
- 1 teaspoon salt, use a bit less salt if using salted butter
- 4 to 4-1/2 cups all-purpose flour - (I usually added some whole wheat flour for bulk and flavor, about 1 cup. With the whole wheat flour it has to be kneaded a bit longer and may need a bit of water added to keep it from being to dry.)
- In a large bowl, dissolve yeast in warm milk and 1 teaspoon of set aside sugar. Let it sit 4-5 min until it gets frothy. Add the butter, egg, sugar, salt and 2 cups flour. Beat until smooth. ( I use a had mixer, but you may have a stand mixer.) Stir in enough remaining flour to form a soft dough that is somewhat like fresh playdoh consistency.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (you can use your stand mixer to do all the kneading) make sure it isn't too dry. Scrap sides and gather into a ball in the middle of the bowl and let rise until double, about 2-3 hours.
- Punch dough down and shape into balls about 1-1/1/ inch round. Place three balls in each greased muffin cup. Cover and let rise until doubled. Will make about 24 rolls but it depends on how much flour you have and how much it has raised.
- Bake at 375° for 15-18 minutes or until lightly browned. Remove to wire racks to cool.