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

Scale

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