Cloverleaf Rolls
Makes 22-24 rolls or 2 loaves bread
2 packages dry yeast
2 cups warm water (110F to 115F)
6 to 7 cups sifted all-purpose flour
3 Tablespoons sugar
2 teaspoons salt
2 Tablespoons salad oil
Sprinkle yeast on warm water, stir to dissolve. Blend in 3 cups flour,
sugar, salt,and oil. Beat with electric mixer on medium speed about 2
minutes, scraping bowl occasionally, until batter is smooth; or beat about
100 strokes with spoon. Add enough remaining flour, a little at a time,
first with a spoon and then with hands,to make a dough that leaves the sides
of the bowl. Turn onto a lightly floured board, let rest 10 minutes; then
knead until dough is smooth and elastic (little bubbles will show beneath
the surface). Place in a lightly greased bowl; turn over to grease top;
cover with plastic wrap and a clean towel and let raise in a warmplace free
from drafts until doubled, about 45 minutes to an hour. Punch down dough,
turn over in bowl, cover and let rest 15 minutes. Turn out on a board,
divide into small (walnut size) pieces and roll into smooth balls. Place 3
of these pieces in a greased cup cake tin. Continue to fill each cup until
you use all the dough (about 22 or 24 rolls you can also make two loaves of
bread instead of rolls by dividing the dough into 2 halves and placing in
greased bread pans). Place in a warm draft free place to rise again, about
40 to 45 minutes. Bake in a hot oven(400F) about 15 minutes or until golden
brown. Remove from cup cake tins to a rack to cool. Bake loaves of bread 30
to 40 minutes.
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