Overnight Cloverleaf Rolls
Makes 1 dozen
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- 1 1/2 cups warm half-and-half (105° to 110°)
- 2 (1/4-ounce) packages active dry yeast
- 2 tablespoons sugar
- 3/4 cup butter, melted and divided
- 2 large eggs, lightly beaten
- 5 cups bread flour
- 2 teaspoons salt
- In a medium bowl, combine half-and-half, yeast, and sugar. Let stand for 5 to 10 minutes or until mixture is foamy.
- In the work bowl of a stand mixer fitted with the dough hook attachment, combine yeast mixture, 1/2 cup melted butter, and eggs. Add flour and salt, and beat at medium speed until a smooth and elastic dough forms (dough will be sticky).
- Spray a large bowl with nonstick cooking spray. Shape dough into a ball, and place in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (85°) for 30 minutes.
- Spray a 12-cup muffin pan with nonstick cooking spray. Divide dough into 12 equal portions. Divide each portion into 3 pieces, and roll each piece into a ball. Place 3 balls in each muffin cup. Spray with nonstick cooking spray. Loosely cover with plastic wrap, and refrigerate for 12 to 16 hours.
- Remove rolls from refrigerator, and let stand at room temperature for 1 1/2 to 2 hours or until doubled in size; uncover.
- Preheat oven to 350°.
- Bake rolls for 25 to 30 minutes or until golden brown. Remove from oven, and brush with remaining 1/4 cup melted butter. Let cool in pan for 5 minutes; serve warm.
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