Homemade Cloverleaf Dinner Rolls
Cloverleaf rolls have a soft, fluffy texture and rich buttery flavor. Serve them warm with dinner, or prepare them ahead for special occasions.
I love having a basket of warm homemade bread on the dinner table, and these old-fashioned cloverleaf rolls are my favorites. They’re tender and slightly chewy, perfect with a bowl of creamy soup or simply with butter.
What Are Cloverleaf Rolls?
Cloverleaf rolls are dinner rolls made from three small balls of dough. The balls are placed in a muffin cup, where they rise and join in the middle as they bake, forming the clover shape.
Recipe Highlights
- Beginner-friendly: The dough uses basic ingredients and straightforward steps.
- Versatile dough: Stick with the classic cloverleaf look, or try twisted rolls, pinwheels, or knots.
- Make ahead: Shape the rolls the day before and refrigerate overnight.
- Great for a crowd: The recipe makes 12 rolls and can be doubled or tripled for larger gatherings.
Key Ingredients & Substitutions
- Flour: I usually use all-purpose flour; bread flour gives a chewier texture.
- Milk: Whole milk makes the rolls softer, but low-fat, skim, or non-dairy milk also works.
- Unsalted butter: If you only have salted butter, reduce the added salt by ½ teaspoon.
- Sugar: Honey is a good alternative.
- Yeast: I prefer instant yeast, but you can substitute active dry yeast.
See the recipe card below for a detailed ingredient list and step-by-step instructions.
How to Make and Shape Cloverleaf Rolls
Step 1: Make the dough and first rise. Using a stand mixer fitted with a dough hook, knead the dough until smooth and elastic. Place it in a warm spot and let it rise for about an hour, or until doubled in size.
Step 2: Shape the rolls. Divide the dough into 12 portions, then cut each one into three smaller pieces. Roll them into smooth balls.
Step 3: Second rise and bake. Place three dough balls, seam side down, in each muffin cup. Let them rise again for an hour, then bake at 350°F (175°C) for 22 minutes, or until golden. Brush with melted butter if you like.
Recipe Variations
- Vegan or dairy-free: Use oat or soy milk and swap the butter for vegan butter or a neutral oil.
- Herb rolls: Add 1-2 tablespoons of dried or finely chopped fresh herbs, such as rosemary, thyme, or oregano.
- Garlic butter: Brush the warm rolls with melted butter mixed with garlic salt.
- Cheesy rolls: Mix ⅓ cup of shredded cheddar into the dough.
What to Serve With Cloverleaf Rolls
Cloverleaf rolls pair perfectly with soups and stews. Try them with my pumpkin apple soup or cauliflower soup. They’re also great for Thanksgiving or Christmas dinner, served warm with butter alongside roast chicken, turkey, or sides like balsamic Brussels sprouts.
Elena’s Tips
- Measure the flour accurately: Spoon it into the measuring cup and level it with a knife. Too much flour can make the rolls dense.
- Check the milk temperature: Aim for 110–115°F. Cold milk slows the rise, while milk that’s too hot can damage the yeast.
- Yeast: Instant yeast can go straight into the dry mix. For active dry yeast, take 2 tablespoons of the warm milk from the recipe, add a pinch of sugar and the yeast, and let it sit until foamy before adding it to the dough.
- No stand mixer? Mix and knead the dough by hand until it’s smooth and elastic.
- Give the dough enough time to rise: Depending on room temperature, it may take more or less time to double in size.
- Weigh the dough balls: I use a kitchen scale to keep the rolls even. Each ball should weigh about 17 g (0.6 oz).
- Don’t overbake: Take the rolls out once they’re golden so they stay soft.
Make Ahead & Storage
Make ahead: After shaping the rolls, cover the muffin pan with plastic wrap and refrigerate for up to 24 hours. Before baking, let them sit at room temperature for about 90 minutes, or until doubled in size.
Storage: Keep leftovers in an airtight container at room temperature for up to 2 days.
Reheating: Wrap the rolls in foil and heat in a 300°F (150°C) oven for 10-15 minutes, or until warmed through.
Freezing: You can freeze the rolls before or after baking.
- After baking: Let them cool completely, then place them in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature and reheat in the oven.
- Before baking: Freeze the shaped rolls in the muffin pan for up to 4 weeks. Thaw overnight in the refrigerator, then let them rise at room temperature until doubled in size before baking as directed.
More Bread Recipes
If you’ve made these cloverleaf dinner rolls, leave a comment and rating below. I’d love to know how they turned out for you.
How To Make It: Cloverleaf Rolls
Ingredients
For the dough:
- 3½ cups + 2½ tablespoons (440 g) all-purpose flour
- 1 cup + 2½ tablespoons (275 ml) whole milk , lukewarm
- 4 tablespoons (55 g) unsalted butter, softened
- 2 tablespoons sugar
- 2 teaspoons instant yeast
- 1½ teaspoons salt
You will also need:
- 2 tablespoons unsalted butter , melted
Equipment
Instructions
Make the dough
- Combine all the dough ingredients in a stand mixer. Knead for 6-7 minutes, or until the dough pulls away from the sides of the bowl.
- Transfer to a lightly floured surface and knead briefly to form a smooth, slightly sticky ball.
First rise
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm spot for 60-90 minutes, or until doubled in size.
- Meanwhile, brush a 12-cup muffin pan with 1 tablespoon of melted butter and set aside.
Shape the rolls
- Punch down the dough and divide it into 12 equal portions. Divide each portion into 3 smaller pieces and roll them into smooth balls.For even rolls, use a kitchen scale and aim for about 17 g (0.6 oz) per piece.
Second rise
- Place 3 dough balls, seam side down, in each muffin cup. Cover loosely with plastic wrap and let rise for about 1 hour, or until doubled in size.
Bake
- Preheat the oven to 350°F (175°C). Remove the plastic wrap and bake for about 22 minutes, or until golden brown.
Finish
- Brush the warm rolls with the remaining melted butter and let cool slightly before serving.
Notes
- Yeast:Instant yeast can be added directly to the dry ingredients. For active dry yeast, dissolve it in 2 tablespoons of the warm milk from the recipe with a pinch of sugar. Let it become foamy before adding it to the dough.
- Dairy-free/vegan: Choose a non-dairy milk and replace the butter with vegan butter or a neutral oil.
- Shaping: I use a kitchen scale for even dough balls. Each should weigh about 17 grams (0.6 oz).
- Make-ahead:Shape the rolls, cover, and refrigerate overnight. Let them rise at room temperature until doubled in size before baking.
- Freezing baked rolls:Cool completely and freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature and reheat before serving.
- Freezing unbaked rolls:Freeze the shaped rolls in the muffin pan for up to 4 weeks. Thaw overnight in the refrigerator, then let them rise at room temperature until doubled in size before baking.
Ten Stars for the Cloverleaf Rolls!! I made them today, & I sampled one, and this recipe is perfect!! Easy to follow step by step instructions & super delicious rolls. I took your directions on freezing them, as I will be using on Christmas Eve. I cannot wait to put the cloverleaf rolls out. Thank You!!! I will make your other recipes soon!
Thank you so much for taking the time to leave such a kind comment, Julia. I’m really glad the cloverleaf rolls turned out so well for you and that the freezing instructions were helpful. Wishing you a wonderful holiday season. :)
I made these today for Thanksgiving. This was my first time making homemade rolls, so I was nervous. They were a huge hit and very delicious. Plus they were super easy to make.
I’m so glad they turned out well for you, especially on your first try! 😊