November 20, 2002
Servings: 12 cloverleaf or 18 dinner rolls
Note: This is adapted from a recipe by Kathy Cary of Lily's in Louisville, Ky.
1 (1/4-ounce) envelope active dry yeast
1/4 cup warm water (110 to 115 degrees)
2 tablespoons sugar
1 1/2 teaspoons salt
3/4 cup scalded milk
3/4 cup (1 1/2 sticks) unsalted butter, melted, divided
3 cups flour, plus 1/2 cup more if needed
1. Sprinkle the yeast over the warm water in a small bowl and let stand until bubbly, about 5 minutes. In a 1-quart bowl, beat the egg well, then whisk in the sugar, salt, milk, 1/2 cup of the butter and the yeast and water. Gradually stir in the flour, adding if needed up to 1/2 cup more, just enough to make a soft, very sticky dough. Use a little of the remaining butter to grease a 2-quart bowl. Transfer the dough to the bowl. Cover tightly with plastic wrap and refrigerate at least 6 hours, or overnight.
2. Remove the dough from the refrigerator and let stand at room temperature for 1 1/2 hours.
3. Heat the oven to 400 degrees. Butter either a 12-cup muffin tin or 2 (8-inch) cake pans.
4. Knead and shape the dough into rolls. For cloverleaf, tear off tablespoon-sized balls and place 3 in each muffin cup; for dinner rolls, divide the dough into equal rounds and arrange half an inch apart in pans. If the dough is too sticky, butter your hands well when you handle it. Cover the rolls with a dish towel and let rise in a warm spot until doubled in bulk, 30 minutes.
5. Lightly brush the rolls with the remaining melted butter. Bake until the rolls are just browned on top and bottom, 15 to 18 minutes. Serve warm with plenty of butter.
Each of 18 rolls: 165 calories; 207 mg. sodium; 34 mg. cholesterol; 9 grams fat; 5 grams saturated fat; 19 grams carbohydrates; 4 grams protein; 0.98 gram fiber.
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