Clover rolls are a lovely accompaniment to a spring dinner! Winslow Tudor writes of them in The Tasha Tudor Family Cookbook:
"A Clover Roll is merely three small balls of bread dough baked together in a muffin pan. After baking they are easily separated into three pieces, and their managable size is useful around a busy or crowded table. Tasha often made these rolls with extra dough from other bread receipts. She had affection for this receipt's name, as she often found four-leaf clovers when she walked through clover patches. She pressed them between pages of the books in her library and it is easier to find them there than out in the lawns. Once she found a seven-leaf clover and hung it in a small frame on her east bedroom wall."
- 1 tablespoon yeast
- 1/4 cup water at 100-110°F
- 1 cup milk at 100-110°F
- 4 tablespoons soft butter
- 2 teaspoons sugar
- 1 egg
- 1 teaspoon salt
- 3 cups all-purpose flour
In a large bowl, mix yeast and warm water. Let stand for several minutes. Add milk, butter, sugar, egg, salt, and flour. Knead for 10 minutes or so. Let rise until double in size.
Knock down and divide into twelve sections. Now divide each of those into three more and roll into balls. Lightly coat with butter. Place three balls in each muffin cup.
Allow to rise about 30 minutes in a 75°F location, then bake in a 350°F oven 12-15 minutes. When golden brown, take out rolls and eat while still warm! Clover rolls are especially delicious spread with fresh melted butter.