Cloverleaf Dinner Rolls

Friday, September 19, 2014

Cloverleaf Dinner Rolls are slightly sweet, soft and fluffy.

Cloverleaf Dinner Rolls
                Homemade bread was always a staple in my house growing up and Cloverleaf Dinner Rolls happened to be the first style of rolls I learned to make and still one of my favorites.
I find such comfort in a good roll and love having lots of different options dependent on my mood.
Cloverleaf Rolls are so easy to shape and I love breaking them into pieces for easy buttering or dipping into gravy.
These rolls are slightly sweet, soft and fluffy, perfect to go with soups, stews or your holiday meal.
The kids love to devour the leftovers for breakfast with a little jam or honey.
I always use my mixer to knead the dough but the kneading could be done by hand if a mixer with a dough attachment isn't available until the dough is smooth and elastic.
A few of my other favorite roll recipes are French Bread Dinner Rolls for when I'm in the mood for something crusty and Hawaiian Dinner Rolls when I'm craving pineapple sweet rolls from the grocery store.

In a large bowl combine 1/4 cup Warm Water (Under 110 degrees), 1/4 cup Sugar and 2 1/4 teaspoons Active Dry Yeast (1 packet).
Mix until yeast is dissolved and allow to rest 5-8 minutes until yeast is bubbly and active.
In a small saucepan combine 1 cup Milk and 1/4 cup Butter.
Heat until butter is melted.
Allow to cool until under 110 degrees.Cloverleaf-Dinner-Rolls-Eggs.jpg
Combine yeast mixture with butter and milk mixture. Stir until combined.
Add 1 Whole Beaten Egg and mix until well combined.
Add 3 1/2 cups Flour and 1 1/2 teaspoons Sea Salt.
Knead on medium-low speed until mixture forms dough.
Turn speed to medium and continue to knead for 5-6 minutes until soft and smooth.
Place dough in a greased or buttered bowl. Grease top of dough and cover with plastic wrap or a damp towel.
Allow dough to rise in a warm draft free place for 1-1 1/2 hours or until doubled in size.
Doughs ready when you poke the center and the dough doesn't spring back quickly.
Divide dough into 48 equal sized ping pong balls.
Butter a standard sized muffin pan. 
Tuck 3 pieces of dough into pan to form a cloverleaf and repeat with remaining dough.
Cover dough and allow to rise until doubled in size or cover and refrigerate until ready to bake.
Allow dough to come to room temperature before baking if refrigerated.
Brush with melted butter and bake in a 350 degree oven for 25-30 minutes or until golden.
Cloverleaf Dinner Rolls are slightly sweet, soft and fluffy.
Brush baked rolls with additional melted butter.
Cloverleaf Dinner Rolls are perfect plain or with butter jam or honey.
Enjoy rolls warm with butter, jam or honey but be warned they never last long.

Print Friendly and PDF

Cloverleaf Dinner Rolls

Recipe by Serena Bakes Simply From Scratch
Clover Leaf Dinner Rolls
Cloverleaf Dinner Rolls are slightly sweet, soft and fluffy. Recipe includes step by step instructions with photos.
Prep time: PT30M
Cook time: PT30M
Total time: PT3H30M
Yield: 16 Rolls
  • 1/4 cup Warm Water, (Under 110 degrees)
  • 1/4 cup Granulated Sugar Or Brown Sugar
  • 2 1/4 teaspoons Active Dry Yeast (1 packet)
  • 1 cup Milk
  • 1/4 cup Butter
  • 1 whole Egg, Beaten
  • 3 1/2 cups All-Purpose Flour or Whole Wheat Pastry Plus up to additional 1/4 cup
  • 1 1/2 teaspoons Sea Salt
  • Additional Butter For Greasing Bowl, Pans and Buttering Tops Of Rolls
Cooking Directions
  1. In a mixer fitted with a dough hook combine warm water, sugar and yeast. Mix until yeast is dissolved. Allow to rest for 5-8 minutes until mixture becomes foamy.
  2. In a small saucepan heat milk and butter until butter is melted. Allow mixture to cool until under 110 degrees.
  3. Add butter mixture to yeast mixture and beaten egg. Mix until well combined.
  4. Add all of the flour and sea salt. Knead on low speed until combined. Turn speed to medium and knead for 5-6 minutes until smooth yet soft.
  5. Place dough into a buttered bowl and cover with plastic wrap or a damp kitchen towel. Allow to rise in a warm draft free place for 1-1 1/2 hours or until doubled in size.
  6. Butter 16 standard sized muffin tin cups.
  7. Divide dough into 48 equal ping pong sized pieces. Place 3 ping pong sized balls into each muffin cup to form a cloverleaf.
  8. Cover and allow to rise until doubled in size or refrigerate until ready to use. If refrigerating allow 1 hour to come to room temperature and double.
  9. Preheat oven to 350 degrees.
  10. Brush rolls with butter and bake for 25-30 minutes until lightly browned.
  11. Brush rolls with additional butter when removed from the oven.
  12. Serve warm.


  1. Store bought bread is banned in my household.. only home made is allowed so this recipe if perfect for me! Never made dinner rolls like these before, must try the recipe as they look so cute and delicious!

  2. These rolls look awesome for dinner and snacking! They turned out beautifully!

  3. I love these little rolls and how you shaped them. So cute and nice and easy to pull apart for dipping in your beef stew :)

  4. Looks like a pretty easy recipe. Very pretty photo as well.

  5. I haven't made my own rolls in years and thanks to your beautiful photos and wonderful directions, I am intrigued to try!

  6. Oh I have o make these, I love rolls! Nettie

  7. These look delicious and your directions are written so perfectly, I think I might be able to make them, being baking challenged and all.

  8. These rolls look amazing and I am sucker for bread! The clover-leaf shape and the pull-apart factor make them irresistible!!

  9. I love my making my own bread. The smell of yeast and rising bread is intoxicating.

  10. These look so good! I love fresh homemade bread with a nice hot bowl of soup! Yummers!

  11. Thanks for sharing this! Have you ever frozen the dough balls to use later?

    1. Hi! I haven't ever frozen the dough but if I find time to try it out I will let you know how it works!

  12. Just made a double batch of these rolls for our Thanksgiving dinner tomorrow. This is now my favorite roll recipe! They have a lovely golden color and texture is perfect. I like the idea that these are made with butter instead of shortening and milk instead of water. So glad I picked this one to make and I will be making these often for my family. Thank you,Serena! Susan from Goshen,IN


Serena Bakes Simply From Scratch Copyright © 2011-2017 All Rights Reserved. Powered by Blogger.