- 1 [1 tablespoon / 7 g] pack active dry yeast
- 3 1/4 to 3 1/2 cups [355 to 490 g] sifted all-purpose flour
- 2 teaspoons [10 mL] celery seeds
- 1 teaspoon [5 mL] crushed thyme
- 1 1/4 cups [310 mL] milk
- 1/4 cup [60 g] shortening
- 1/4 cup [60 g] sugar
- 1 teaspoon [5 mL] salt
- 1 egg
- Melted butter
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- Combine yeast, 1 1/2 cups [210 g] of the flour, celery seeds and thyme.
- Heat together milk, shortening, sugar and salt until just warm.
- Into a mixing bowl, pour warm milk mixture into dry ingredients; add egg.
- Beat at low speed of an electric mixer for 30 seconds, scraping sides of bowl constantly.
- Beat for 3 minutes more, at high speed.
- By hand, stir in enough of the remaining flour to get a moderately soft dough.
- Transfer dough into a greased bowl, turn dough once.
- Cover and refrigerate for at least 2 hours.
- To shape dough into 18 cloverleaf rolls, arrange 3 [1 1/4-inch / 3-cm each] balls into greased muffin pans.
- Brush with melted butter.
- Leave to rise until double in bulk, for about 1 hour.
- Bake into a preheated 400°F [200°C] oven, for 12 to 15 minutes.
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