These lovely rolls are baked in a muffin tin. They rise beautifully and are easily fashioned to resemble a clover leaf. Delicious warm straight from the oven with a bit of butter.
use veg oil on hands when rolling the balls, the rolls will brown even, and will stay soft when cooled, if any is leftover. great recipe - 23 Apr 2010 (Review from Allrecipes US | Canada)
Brownie, these were excellent. Very similar to my Grandma's rolls - the ones she'd make without a recipe she made them so often The only change I made was to use buttermilk instead of the milk. It added the nice tang. I also used half butter, half shortening (butter flavored Crisco) and they turned out lovely with a nice crumb, tender and soft. Also, I left my dough very sticky.. a bit less flour, so reserve that last 1/3 cup to add a couple tablespoons at a time at the end of the mixing cycle in my Kitchenaid and gave it a 5 minute knead. It helps to lighten them a bit. I didn't make them cloverleaf style, but rather made 12 rolls in a 13x9 pan. Brushed them with a bit of melted butter after baking and yikes.. they were gone in a flash! Thank you for sharing - this is definitely a keeper. - 22 Mar 2010 (Review from Allrecipes US | Canada)
I only gave this 3 stars because although they were good when just out of the oven, they go hard quickly and for the time needed I would make my regular bun recipe. - 19 Mar 2010 (Review from Allrecipes US | Canada)