Cloverleaf Rolls Recipe
Introduction
Cloverleaf rolls are soft, buttery, and perfectly golden dinner rolls with a charming three-ball shape in each cup. They make a delightful addition to any meal, from holiday feasts to casual dinners.
Ingredients
- 1 (¼-ounce/2 ¼ teaspoons/7 grams) package active dry yeast
- 2 tablespoons granulated sugar
- ½ cup/120 milliliters whole milk, warmed to 105 to 110 degrees
- 6 tablespoons/85 grams unsalted butter, plus more for the pan
- 2 cups/255 grams all-purpose flour
- 1 teaspoon kosher salt, plus more for sprinkling
- 1 large egg
Instructions
- Step 1: Stir the yeast and 1 teaspoon of the sugar into the warmed milk. Set aside until foamy, about 5 minutes. Melt 4 tablespoons of the butter.
- Step 2: In the bowl of a stand mixer fitted with a dough hook, combine the remaining sugar, flour, and salt. With the mixer on low, add the yeast mixture and the egg. Knead until the dry ingredients are incorporated and the dough is smooth, about 5 to 10 minutes. Carefully add the melted butter and continue kneading on medium speed until the dough is shiny and elastic, another 5 to 10 minutes. If the dough is sticky, scrape down the bowl and gather it into a ball. Cover with plastic wrap and let rise in a warm place until doubled, about 1 to 2 hours.
- Step 3: Butter a 12-cup muffin tin. Turn the dough onto a work surface. Divide it into 12 equal pieces. For each piece, divide it into 3 smaller equal pieces, roll each into a tight ball, and place all three into one muffin cup. Repeat with remaining dough. Cover lightly with plastic wrap and let rise until doubled, about 45 minutes to 1 hour.
- Step 4: Preheat the oven to 375°F (190°C). Melt the remaining 2 tablespoons of butter. Remove the plastic wrap and gently brush the rolls with the melted butter without deflating them. Bake until golden and puffed, about 10 to 12 minutes. Remove from oven, brush with more butter, and sprinkle with kosher salt. Serve warm.
Tips & Variations
- For a richer flavor, substitute half the milk with buttermilk or add a teaspoon of honey to the dough.
- Use bread flour instead of all-purpose flour for chewier rolls.
- Brush the rolls with garlic butter after baking for a savory twist.
- Make sure the milk is not too hot to avoid killing the yeast; 105–110°F is ideal.
Storage
Store the cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the rolls after baking in a sealed bag for up to 1 month. To reheat, warm in a 350°F oven for about 5–7 minutes or until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough by hand instead of using a stand mixer?
Yes, you can knead the dough by hand on a floured surface for about 10 to 15 minutes until it becomes smooth and elastic.
Why are my rolls dense instead of light and fluffy?
Dense rolls often result from under-kneading or insufficient rising time. Make sure the dough is kneaded well until elastic and allow it to double in size during both rises. Avoid using water that is too hot as it can kill the yeast.
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Cloverleaf Rolls Recipe
- Total Time: 2 hours 30 minutes
- Yield: 12 rolls 1x
Description
These soft and buttery Cloverleaf Rolls are a classic homemade bread treat perfect for any meal. With a tender crumb and golden crust, these rolls are made using active dry yeast, enriched with butter and milk, and baked to fluffy perfection in a muffin tin. Their unique three-ball shape gives them an elegant look while remaining delightfully easy to pull apart. Perfect for Thanksgiving, dinner rolls, or any comfort food occasion.
Ingredients
Yeast Mixture
- 1 (¼-ounce/2 ¼ teaspoons/7 grams) package active dry yeast
- 1 teaspoon granulated sugar
- ½ cup/120 milliliters whole milk, warmed to 105 to 110 degrees Fahrenheit
Dough
- 1 tablespoon granulated sugar
- 2 cups/255 grams all-purpose flour
- 1 teaspoon kosher salt
- 1 large egg
- 6 tablespoons/85 grams unsalted butter (4 tablespoons melted for dough, 2 tablespoons melted for brushing)
- Additional unsalted butter for greasing the pan and brushing rolls
- Extra kosher salt for sprinkling on top
Instructions
- Activate the yeast: Stir the active dry yeast and 1 teaspoon of sugar into the warmed milk. Let it sit for about 5 minutes until foamy, indicating the yeast is active. Meanwhile, melt 4 tablespoons of butter.
- Make the dough: In a stand mixer fitted with a dough hook, combine the remaining sugar, flour, and 1 teaspoon kosher salt. On low speed, pour in the foamy yeast mixture and the egg, kneading until the flour is incorporated and the dough begins to form, about 5 to 10 minutes. Gradually add the melted butter; although the dough will slosh around in it at first, continue kneading until the dough is smooth, shiny, and elastic, about an additional 5 to 10 minutes at medium speed. If sticky, scrape the bowl and gather the dough into a ball without adding flour.
- First rise: Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, approximately 1 to 2 hours.
- Shape the rolls: Butter a 12-cup muffin tin thoroughly. Turn the risen dough out onto a clean surface without adding flour. Divide into 12 equal pieces, then subdivide each piece into 3 smaller equal portions. Roll each small piece into a tight ball. For each muffin cup, place three balls side-by-side, forming the signature cloverleaf shape. Cover lightly with plastic wrap and let the rolls rise again until doubled and puffy, about 45 minutes to 1 hour.
- Preheat and prepare for baking: Heat the oven to 375°F (190°C). Melt the remaining 2 tablespoons of butter. Remove the plastic wrap from the muffin tin and gently brush the tops of the rolls with the melted butter without deflating them.
- Bake the rolls: Bake the rolls for 10 to 12 minutes until they are puffed up and golden brown on top.
- Finish and serve: Remove from the oven, brush with more melted butter, and sprinkle lightly with kosher salt. Serve warm for the best flavor and texture.
Notes
- Using warmed milk activates the yeast properly but avoid heating milk above 110°F to prevent killing the yeast.
- Butter both enriches the dough and adds flavor; ensure it’s unsalted to control overall saltiness.
- Do not add extra flour if the dough is sticky; the dough should be soft and elastic for tender rolls.
- Cover the dough with plastic wrap during rises to prevent drying out.
- Using a muffin tin helps create the classic cloverleaf shape with three little rolls per cup.
- These rolls are best eaten the same day but can be stored in an airtight container for 2 days and warmed before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: cloverleaf rolls, soft dinner rolls, homemade bread, yeast rolls, buttery rolls, pull-apart rolls
