Homemade Cloverleaf Dinner Rolls
Cloverleaf rolls have a soft, fluffy texture and rich buttery flavor, making them a favorite for weeknight dinners, holiday meals, and special occasions. They are easy to make ahead or freeze for later.
I’ve always loved warm, homemade bread at the dinner table, and these old-fashioned cloverleaf rolls are my favorite. They’re tender and slightly chewy, perfect with a bowl of creamy sweet potato soup or simply with butter.
This recipe makes about 12 rolls, but they disappear fast. Double or triple the batch for potlucks or larger gatherings.
Recipe Highlights
- Beginner-friendly: Uses basic ingredients and simple steps, good for any skill level.
- Versatile dough: Stick with the classic cloverleaf look, or try twisted rolls, pinwheels, or knots.
- Make-ahead option: Prepare in advance for stress-free entertaining or quick weeknight meals.
What Are Cloverleaf Rolls?
Cloverleaf rolls are regular dinner rolls shaped in a fun way.
You divide the dough into three small balls and place them in a muffin cup. As they bake, the balls rise and join in the middle, forming a clover shape.
Key Ingredients & Easy Swaps
- Flour: All-purpose for soft rolls, bread flour for a chewier texture. For best results, measure carefully.
- Milk: Whole milk makes the rolls extra soft, but low-fat, skim, or non-dairy options also work.
- Butter: Use unsalted, softened butter. If you only have salted butter, reduce the added salt by ½ teaspoon.
- Sugar: Can be replaced with honey.
- Yeast: Instant yeast can be mixed right into the dry ingredients. If using active dry yeast, dissolve it in lukewarm water with a pinch of sugar.
See the recipe card below for a detailed ingredient list and step-by-step instructions.
How to Make Fluffy 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, then put it in a warm spot to rise for about an hour, or until it doubles 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 until golden. Brush with melted butter if you like.
Recipe Variations
- Vegan or dairy-free: Use oat or soy milk and swap butter for vegan butter or neutral oil.
- Herb rolls: Add 1–2 tablespoons of dried or finely chopped fresh herbs like rosemary, thyme, or oregano. You can also brush the baked rolls with melted herb butter or sprinkle with flaky sea salt or garlic salt.
- Cheesy rolls: Mix in ⅓ cup of shredded cheddar cheese.
Elena’s Tips
- Measure the flour accurately: Spoon the flour into the measuring cup and level with a knife. Scooping from the bag packs it down and makes rolls dense.
- Yeast: Instant yeast can go straight into the dry mix. For active dry yeast, dissolve in 2 tablespoons of lukewarm water (105–110°F) with a pinch of sugar, then let it bubble before adding.
- Lukewarm milk: Aim for 110–115°F. Cold milk slows rising; hot milk can kill yeast.
- Don’t add extra flour: The dough should be soft and slightly sticky.
- Rising time: Depends on room temperature. A warm spot speeds it up; a cooler room slows it down.
- Even rolls: For uniform size, weigh the dough. Each small ball should be about 17 g (0.6 oz).
How to Make Ahead & Store
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: Best served warm. Wrap in foil and heat in a 300°F (150°C) oven for 10–15 minutes, 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 dough in the muffin pan for up to 4 weeks. When ready to use, thaw overnight in the fridge and bake as directed.
More Bread Recipes
If you’ve made these homemade cloverleaf 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 + 3 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 to 7 minutes, 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 to 90 minutes, or until doubled in size.
- Meanwhile, brush a 12-cup muffin tin with 1 tablespoon of melted butter and set aside.
Shape the rolls
- Punch down the dough and divide it into 12 equal portions. For accuracy, use a kitchen scale and aim for about 17 grams (0.6 oz) per piece.Divide each portion into 3 smaller pieces and roll into smooth balls.
Second rise
- Place 3 dough balls seam side down into each muffin cup. Cover loosely with plastic wrap and let rise for 1 hour.
Bake
- Preheat the oven to 350°F (175°C). Remove the plastic wrap and bake for 22 minutes, or until the rolls are golden brown.
Brush
- Take the rolls out of the oven and brush them with melted butter. Let them 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 warm water with a pinch of sugar. Let it bubble, then add it to the dough.
- Dairy-free or vegan option: Choose non-dairy milk and replace the butter with olive oil, coconut oil, or vegan butter.
- Shaping: I use a kitchen scale for even dough balls. Each should weigh about 17 grams (0.6 oz).
- Make-ahead: Shape the rolls and place them in the muffin tin. Cover and refrigerate overnight. Let them sit at room temperature for about 90 minutes before baking.
- Freezing baked rolls: Let the rolls cool completely, then freeze in a zip-top bag for up to 3 months. Thaw and reheat before serving.
- Freezing unbaked rolls: After shaping the rolls, place them in the muffin pan, wrap tightly, and freeze for up to 4 weeks. Thaw overnight in the fridge, then bake as usual.
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! 😊