Cloverleaf Rolls

Cloverleaf rolls have a soft, fluffy texture and rich buttery flavor, making them a favorite for weeknight dinners, holiday meals, and special occasions. Made with simple ingredients, they’re easy to prepare ahead and can be frozen for later.

Course Bread

Cuisine American

Prep Time 2 25

Cook Time 22

Total Time 2 47

Servings rolls

Calories 177

Author Elena Tomasi

Equipment

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

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. Then divide each portion into 3 smaller pieces and roll into smooth balls.
For accuracy, use a kitchen scale and aim for about 17 grams (0.6 oz) per piece.

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.

Nutrition