Grandma's Clover Leaf Rolls Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Apr. 23, 2010
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
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Cooking Level: Expert

Home Town: Mcalester, Oklahoma, USA
Living In: Pottstown, Pennsylvania, USA

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Reviewed: Apr. 23, 2010
brownie, these rolls were excellent. I used the recipe just as you gave it. The family loved them and tells me I need to make them again.
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Reviewed: Mar. 22, 2010
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.
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Reviewed: Mar. 19, 2010
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.
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Cooking Level: Expert

Home Town: Moose Jaw, Saskatchewan, Canada

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