Hi, I'm the developer of Recipe Cart extension 👋 Instead of buying me a coffee, check out the best coffee I've ever had (And it's instant!)
Export 6 ingredients for grocery delivery
Cream margarine and shortening with sugar until light.
Add eggs slowly, blending well between each addition.
Dissolve yeast in lukewarm water (110 degrees; be sure that water is not too hot).
Sift together flour and salt.
Add half of the flour to the egg mixture and mix well.
Then add half of the milk to the egg mixture and mix well.
Add dissolved yeast.
Add remainder of milk and flour to make a soft dough.
Cover dough; let rest for 10 minutes.
Turn dough out onto a lightly floured surface and knead for 8 to 10 minutes or until dough is smooth and elastic.
Place dough in a lightly greased bowl large enough to hold the dough when doubled in size, turning once to grease the surface.
Cover; let rise in a warm place (90 F) until double in size (about 2 hours).
Fold dough over from 4 sides to knead lightly.
Cover and let rise again until double in size.
Turn dough out onto a lightly floured surface and shape as desired.
To Make Cloverleaf Rolls: Shape dough into small balls. Three balls should half-fill a greased muffin pan.
Brush with melted margarine or butter.
Let rise in a warm place (90 F) until double in size (about 25 to 30 minutes). Do not let rolls "over-rise". Bake in a pre-heated 350 F oven until both the top and bottom of rolls are golden brown, about 10 to 12 minutes.
Remove from oven and brush top of rolls with melted margarine.