5.0 from 354 votes
Cloverleaf Dinner Rolls Recipe
Pillow-soft and buttery Cloverleaf Rolls made with milk dough which has an unbelievably soft and cloud-like texture. You’ll love the delicious layers when you pull the 3 'clover leaves' apart.
Prep Time
30 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 45 mins
Servings: 12 dinner rolls
Calories: 231 kcal
Course:
Bread
Cuisine:
American
Ingredients
Cloverleaf Rolls:
- 3 Tbsp warm water (115˚F)
- 2 1/4 tsp active dry yeast (1 packet yeast)
- 1 cup low-fat milk warm (105-110˚F)
- 5 Tbsp unsalted butter melted or very soft, plus more for the pan
- 3 Tbsp granulated sugar
- 1 large egg room temperature
- 1 tsp fine sea salt
- 3 1/2 cups bread flour divided (add an extra 1/4 cup if needed)
For the Topping:
- 3 Tbsp unsalted butter divided, melted
- 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.
Cup of Yum
Nutrition Information
Calories
231kcal
(12%)
Carbs
31g
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
35mg
(12%)
Sodium
405mg
(17%)
Potassium
95mg
(3%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
292IU
(6%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12dinner rolls
Amount Per Serving
Calories 231
% 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.