Cloverleaf Rolls Recipe

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These Cloverleaf Rolls are soft, fluffy homemade dinner rolls made with three little balls of dough baked together in a muffin pan. Brush them with melted butter for an irresistible addition to any meal.

Prep Time30

Cook Time22

Rising Time2 30

Total Time3 22

Course: Breads, Muffins and Scones

Cuisine: American

Keyword: Dinner, dinner rolls, white bread

Servings: rolls

Calories: 218kcal

Author: Tara Noland

Equipment

Ingredients

1 cup whole milk lukewarm (105–110°F / 40–43°C)
2¼ tsp instant yeast
3½ tbsp granulated sugar
1 large egg room temperature
2 3/4 cups all-purpose flour spoon and level
1¼ tsp salt
6 tbsp unsalted butter softened

For brushing

3 tbsp unsalted butter melted
Flaky salt for finishing

Instructions

Whisk the milk, yeast, and sugar together in the bowl of a stand mixer and let it sit 5 minutes, until foamy on top. If nothing happens, your yeast is dead, or the milk was too hot; in that case, you need to start over.
Add the egg, then the flour, then salt. Mix with the dough hook on low until it comes together into a shaggy mass, about 1 minute.
Knead on medium-low for 4 minutes, then add the softened butter 1 tablespoon at a time, waiting for each piece to disappear before adding the next. The dough will look like it's falling apart at first.
Knead another 6 to 8 minutes, until smooth, elastic, and slightly tacky but not sticking to your fingers. It should pull away from the sides of the bowl and clean them as it turns.
*Transfer to a greased bowl, cover, and let rise in a warm spot for 60 to 90 minutes, until doubled.
Butter a 12-cup muffin pan generously, including the top surface between the cups.
Turn the dough out and press it flat to release the gas. Divide it into 12 equal pieces of about 60 g, then cut each of those into 3, so you have 36 small pieces of roughly 20 g. A scale makes this quick and keeps the rolls even.
Roll each small piece into a smooth ball: cup your hand over it and drag it against the counter in small circles until it tightens. Work on an unfloured surface as you need the friction. Place 3 balls in each muffin cup, seams down.
Cover loosely with greased plastic wrap and let rise 45 to 60 minutes, until the balls have puffed and merged and the tops sit just above the rim of the pan. This second rising is important; if you bake them earlier, the rolls won’t be as puffy and soft as they should. Preheat the oven to 350°F (175°C) during the last 20 minutes. Optional: brush the top of the rolls with a beaten egg for extra shiny tops.
Bake for 18 to 22 minutes, until deep golden. If the tops are browning fast, tent loosely with foil.
Brush generously with the melted butter as soon as they come out, and sprinkle with flaky salt if you like. Let them cool in the pan 10 minutes, then lift them out.
*The first rise can also be made overnight in the fridge; you just need to cover the dough lightly with plastic wrap.

Notes

See the post for more information, photos and tips.

Nutrition