Cloverleaf Dinner Rolls Recipe
User Reviews
5
Cloverleaf Dinner Rolls Recipe
Description
Cloverleaf Dinner Rolls start with activating yeast in warm water to build a foamy base. Warm milk, melted butter, sugar, egg, and salt are incorporated, followed by gradual addition of bread flour to form a moist dough. Kneading enhances gluten development until the dough is smooth and elastic. After rising until doubled, the dough is shaped into small balls placed three at a time in muffin cups to create individual rolls with a cluster-like form. A final rise precedes baking, resulting in golden, tender rolls with a soft crumb.
The butter in the dough and brushed on top gives these rolls a rich flavor and appealing sheen. Their size and shape make them convenient for serving alongside soups, salads, or main dishes. The slightly sweetized dough balances well with savory meals or can be enjoyed with butter or jam.
Ingredients
Cloverleaf Rolls:
- 3 Tbsp water 115˚F, warm
- 2 1/4 tsp active dry yeast (1 packet yeast)
- 1 cup milk warm (105-110˚F, low-fat
- 5 Tbsp butter melted or very soft, plus more for the pan, unsalted
- 3 Tbsp granulated sugar
- 1 egg room temperature, large
- 1 tsp salt fine sea salt
- 3 1/2 cups bread flour divided (add an extra 1/4 cup if needed)
For the Topping:
- 3 Tbsp butter divided, melted, unsalted
- 1 tsp kosher salt
Instructions
- In the bowl of a stand mixer, add 3 Tbsp very warm water (115˚F). Sprinkle the top with 1 packet of yeast, whisk to combine, and let rest uncovered for 7 minutes until foamy on top.
- Add warm milk, melted butter, sugar, egg, and salt. Whisk until blended, then gradually whisk in 2 cups of flour then switch to the dough hook attachment and add the remaining 1 1/2 cups of flour in thirds, letting it incorporate with each addition. Add more flour a little bit at a time until the dough feels moist to the touch, but it shouldn’t stick to clean/dry fingertips.
- Knead 10 minutes on speed 2 of a stand mixer, or knead by hand. The dough should pull away from the sides of the bowl as it kneads and will be smooth and elastic.
- Transfer dough to a large oiled bowl, turning the dough to coat in oil. Cover the bowl with plastic wrap and let rise in a warm place (90-100˚F) for 1 to 1 1/2 hours or until doubled in volume.
- Transfer dough to a smooth, clean work surface. You should not need any additional flour at this point. Divide the dough into 12 even pieces then divide each piece of dough into 3 small pieces. Cup your hand over each of the small pieces and roll over work surface to form a ball. Butter a 12-count muffin pan and place 3 little balls of dough into each muffin cup.
- Oil a sheet of plastic wrap and place the oiled side loosely over the rolls. Let rest in a warm place for 30-45 minutes until visibly puffed. Meanwhile, preheat the oven to 425˚F with a rack in the center.
- Once rolls have risen, brush the tops with 2 Tbsp melted butter and bake in a preheated oven at 425˚F for 13-15 minutes or until golden brown. As soon as they are out of the oven, brush with more melted butter and sprinkle with kosher salt. Transfer to a wire rack to cool for 15 minutes and serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12dinner rolls
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbs | 31g | |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 405mg | 17% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 292IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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