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by Sarah Steimer

You can use only all-purpose flour for these cloverleaf rolls, or substitute a little wheat flour like I did.

  • 3 1/2 cups all-purpose flour (sub 1 1/4 cup wheat flour if you so choose)
  • 1 package active dry yeast
  • 1 1/4 cups milk
  • 1/4 cup sugar
  • 1/4 cup (1/2 stick) butter
  • 1 teaspoon salt
  • 1 eggs

Combine 1 1/2 cups flour and the yeast in a mixing bowl. Heat milk, sugar butter and salt in a saucepan until just warm, about 115-120 degrees, stirring constantly.

Add the wet mixture to the dry mixture, along with the egg. beat on low speed of an electric mixer (or by hand with a whisk) for 30 seconds, then scrape the bowl. Mix on high speed for 3 minutes. Stir in remaining flour by hand to make a soft dough. Form into a ball.

The butter is sooo good. If you still have leftover rolls, splash a little water on them and microwave for maybe 15 seconds. They'll taste fresh out the oven and the butter will melt.

Place the dough in a slightly greased bowl – I use olive oil – turning to grease the dough. Cover with a towel and let rise in a warm place for 1 1/2 – 2 hours.

Punch the dough down and turn out onto a floured surface. Cover again with a towel and let it rest for 10 minutes.

Split the dough into. Cover with a towel and let rise for another 30 to 45 minutes. Bake at 400 degrees for 10 to 12 minutes, or until golden brown.

For the butter:

  • 4 sage leaves, chopped as small as possible
  • 1-2 teaspoons honey – depending on how sweet you want it
  • 1/2 stick salted butter – if using unsalted, add about 1/2 teaspoon salt

Let butter soften. Combine with honey and sage leaves, serve with the rolls.

Roll recipe: Better Homes and Gardens New Cookbook circa 19

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