Overnight Cloverleaf Rolls

Overnight Cloverleaf Rolls
Overnight Cloverleaf Rolls
Makes 1 dozen
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  1. 1 1/2 cups warm half-and-half (105° to 110°)
  2. 2 (1/4-ounce) packages active dry yeast
  3. 2 tablespoons sugar
  4. 3/4 cup butter, melted and divided
  5. 2 large eggs, lightly beaten
  6. 5 cups bread flour
  7. 2 teaspoons salt
  1. In a medium bowl, combine half-and-half, yeast, and sugar. Let stand for 5 to 10 minutes or until mixture is foamy.
  2. 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).
  3. 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.
  4. 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.
  5. Remove rolls from refrigerator, and let stand at room temperature for 1 1/2 to 2 hours or until doubled in size; uncover.
  6. Preheat oven to 350°.
  7. 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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