Cloverleaf Rolls

Cloverleaf rolls are soft, fluffy, and buttery homemade dinner rolls. The dough is simple to prepare, and the rolls can be made ahead or frozen for later.

Course Bread

Cuisine American

Prep Time 2 25

Cook Time 22

Total Time 2 47

Servings rolls

Calories 211

Author Elena Tomasi

Equipment

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

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.

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