From the African roots of Southern soul food to the eating habits of trendsetting millennials, Hormel Foods is exploring the dishes and stories behind food heritage in Cooking and Culture.
Certified Master Chef Ron DeSantis and Angelita Zynda joined us for this episode of Cooking & Culture.

Cloverleaf Rolls
- 1 (¼-ounce) package active dry yeast
- 1/3 cup warm water
- 4 3/4 cups bread flour
- 1/3 cup dry milk powder
- 1/3 cup sugar
- 1 tablespoon kosher salt
- 1 1/3 cup water
- 1/2 cup vegetable shortening
- 1/4 cup melted butter
Instructions
Sprinkle yeast over 1/3 cup warm water, stir until blended and let stand 5 minutes.
In large bowl, combine flour and milk powder.
In medium bowl, stir sugar and salt into 1 1/3 cup water. Add yeast mixture.
In the bowl of an electric stand mixer, using a dough hook, combine flour mixture and water mixture at low speed, for 1 minute or until blended. Add shortening and mix at medium-low speed 10 minutes.
Shape dough into a ball, place in a lightly greased glass bowl and loosely cover with plastic. Place in a warm area and let dough stand 1 ½ hours or until doubled in size. Punch down and divide into thirds. Shape each 3rd into small 1 ½-inch balls and place 3 balls into lightly greased muffin tins. Brush with melted butter.
Let stand in warm place 1 hour or until doubled in size. Bake 15 to 20 minutes or until golden. Brush with remaining melted butter. Serve warm.