Local Recipes: Jerry's Cloverleaf Rolls

​There’s something especially comforting about a pan of freshly baked cloverleaf rolls—soft, golden, and gently pulling apart at the seams. A familiar favorite in many New England kitchens, these rolls were often served at family dinners and holiday tables, their simple ingredients coming together into something warm and memorable. This recipe, from Hampden Historical Society member Jerry Stanhope, carries that same spirit: humble, inviting, and best enjoyed fresh from the oven with a bit of butter.

You can make the dough a day ahead, let it rise, and then form the rolls (steps 1-3).  Cover with plastic wrap and refrigerate overnight.  An hour or two before serving time, remove from the refrigerator, replace the plastic wrap with a cloth and let rise until double.  Bake as directed.

Ingredients

1 (¼-oz) package active dry yeast

¼ C warm water

¾ C 2% reduced-fat milk

½ C shortening

½ C sugar

1 tsp salt

3 eggs, beaten

4½ C all-purpose flour, sifted

1. Dissolve yeast in warm water in a small bowl.  Let stand 5 minutes.  Scald milk by heating in a saucepan until bubbles begin to appear around the edge.  Pour hot milk over shortening, sugar and salt and let cool to lukewarm.  Add yeast mixture and mix well.  Add eggs and flour, mixing to make a smooth, soft dough.

2. Turn out onto a lightly floured surface, knead gently about 5 minutes.  Place  in an oiled bowl, turning once to coat top.  Cover with plastic wrap and let rise until doubled.

3. Punch down dough and turn out onto a lightly floured surface.  Grease 2 muffin tins.  Shape dough into 1-inch balls and arrange 3 to each cup.

4. Cover with a cloth and let rise until very light and puffy.

5. Preheat oven to 400°.

6. Bake rolls 15 minutes.  Turn out onto a wire rack.  Makes 24 rolls.