Grandma's Clover Leaf Rolls

Recipe View Prepare the Tins: Generously grease a 12-cup muffin tin and a large mixing bowl. Set aside. (5 minutes)

Recipe View Warm the Milk Mixture: In a saucepan, gently heat the milk over medium heat until it's just warm to the touch and small bubbles begin to form around the edges. Stir in the sugar, shortening, and salt until dissolved. Remove from heat and allow to cool to 110 degrees F (43 degrees C). (10 minutes)

Recipe View Activate the Yeast: Sprinkle the active dry yeast over the warm water in a small bowl. Let stand until foamy, about 5 minutes. This indicates the yeast is alive and ready to work its magic. (5 minutes)

Recipe View Combine Wet and Dry: In the large greased bowl, beat the egg lightly. Stir in the foamy yeast mixture and the cooled milk mixture until well combined. Gradually add half of the flour, mixing until no lumps remain. Then, slowly incorporate the remaining flour, a little at a time, until a smooth and slightly tacky dough forms. (15 minutes)

Recipe View First Rise: Place the dough in the prepared bowl, turning to coat all sides with the grease. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place until doubled in size, about 2 hours. (120 minutes)

Recipe View Shape the Rolls: Gently deflate the risen dough and transfer it to a lightly floured work surface. Divide the dough into 36 equal pieces. Shape each piece into a smooth ball. Place 3 balls into each greased muffin cup. (20 minutes)

Recipe View Second Rise: Cover the muffin tin with plastic wrap or a clean kitchen towel and let the dough rise in a warm place until the dough balls have doubled in size, about 1 hour. (60 minutes)

Recipe View Bake: Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls in the preheated oven until golden brown, 12 to 15 minutes. (15 minutes)

Recipe View Serve: Remove from the oven and let cool slightly in the muffin tin before transferring to a wire rack to cool completely (optional). Serve warm and enjoy!