Best 11 Tender Cloverleaf Rolls Recipes

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If you're looking for a delightful and irresistible side to accompany your favorite main courses, look no further than tender cloverleaf rolls. These soft and fluffy rolls are characterized by their unique cloverleaf shape, adding an elegant touch to any dining table. Their delicate texture and buttery flavor make them a perfect complement to a wide variety of dishes, from hearty soups and stews to savory casseroles and roasted meats. Whether you're a seasoned baker or just starting out, this article will guide you through the steps of creating these delightful cloverleaf rolls, providing tips and tricks to ensure perfect results every time.

Let's cook with our recipes!

CLOVERLEAF ROLLS



Cloverleaf Rolls image

A basket of cloverleaf rolls might look humble sitting next to a burnished bird or a crown roast, but don't underestimate its importance at a meal. Buttery and salt-kissed, the little pillows are essential from beginning to end. Start dinner with a warm roll, maybe two, split and swiped with butter. End it with another one or two used to mop up the delicious dregs of gravy. Throw in a few more in the middle because they are just too good not to. Let's hope it is a big basket. Thank goodness the recipe doubles easily. They're at their very best served warm.

Provided by Samantha Seneviratne

Categories     breads, appetizer, side dish

Time 40m

Yield 12 servings

Number Of Ingredients 7

1 (1/4-ounce/2 1/4 teaspoons/7 grams) package active dry yeast
2 tablespoons granulated sugar
1/2 cup/120 milliliters whole milk, warmed to 105 to 110 degrees
6 tablespoons/85 grams unsalted butter, plus more for the pan
2 cups/255 grams all-purpose flour
1 teaspoon kosher salt, plus more for sprinkling
1 large egg

Steps:

  • Stir the yeast and 1 teaspoon of the sugar into the milk. Set aside until foamy, about 5 minutes. Melt 4 tablespoons of the butter.
  • Meanwhile, in the bowl of a stand mixer with the dough hook attached, combine the remaining sugar, flour and salt. With the mixer on low, add the yeast mixture and the egg and knead until the dry ingredients have been incorporated (you may have to help it along at first with a spatula) and the dough is smooth, about 5 to 10 minutes. Carefully add the melted butter (the dough will slosh around in the butter for a few minutes, but will eventually absorb it all) and continue to knead the dough until smooth, increasing the speed to medium, another 5 to 10 minutes. The dough will be shiny and elastic; if it's at all sticky, scrape down the sides of the bowl and gather the dough into a neat ball (no need to add extra flour). Cover the bowl with plastic and set aside to rise in a warm place until doubled, about 1 to 2 hours.
  • Butter a standard 12-cup muffin tin. Gently tip the dough out onto a work surface. You shouldn't need flour at this point. Divide the dough into 12 equal pieces. Work with one piece at a time and keep the other pieces covered. Divide each piece into 3 equal pieces, roll each piece into a tight ball and place into one cup. Repeat with the remaining dough. Cover the tray lightly with plastic wrap and set aside to double again, about 45 minutes to 1 hour. The dough should look puffy and spring back slowly when pressed gently.
  • Heat the oven to 375 degrees. Melt the remaining 2 tablespoons butter. Remove the plastic wrap and without deflating the dough, gently brush the rolls with butter. Bake until puffed and golden, about 10 to 12 minutes. Remove from the oven and brush with more butter and sprinkle with salt. Serve warm.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 106 milligrams, Sugar 3 grams, TransFat 0 grams

GRANDMA'S CLOVER LEAF ROLLS



Grandma's Clover Leaf Rolls image

My Grandma's yeast rolls were always requested at family get-togethers. They're delicious and I cherish the memories I have of baking them with her.

Provided by brownie421

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h40m

Yield 12

Number Of Ingredients 8

1 (.25 ounce) package active dry yeast
¼ cup warm water (110 degrees F (43 degrees C))
1 cup milk
¼ cup white sugar
¼ cup vegetable shortening
1 teaspoon salt
1 egg
3 ⅓ cups all-purpose flour

Steps:

  • Heat the milk in a saucepan over medium heat until bubbles begin to form, but the milk is not simmering. Stir in the sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C). Sprinkle the yeast over the warm water and set aside for 5 minutes.
  • Beat the egg in a mixing bowl, then stir in the yeast and milk. Stir in half of the flour until no lumps remain, then stir in the remaining flour a little at a time until a smooth dough forms. Place into a greased bowl, turn once to grease the top, cover, and let rise until doubled in bulk, about 2 hours.
  • Grease a 12 sectioned muffin tin. Deflate the dough, and place onto a well-floured work surface. Divide the dough into 36 pieces, and form into balls. Place 3 balls into each muffin cup. Cover, and let rise in a warm place until doubled in bulk, about 1 hour.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.

Nutrition Facts : Calories 198.1 calories, Carbohydrate 31.9 g, Cholesterol 17.1 mg, Fat 5.5 g, Fiber 1.1 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 209.1 mg, Sugar 5.2 g

OLD FASHIONED CLOVERLEAF ROLLS



Old Fashioned Cloverleaf Rolls image

Old fashioned cloverleaf rolls are tender and buttery with a sweet, light crumb. These are the homemade dinner rolls that your grandmother made! The number of rolls depends on the size of the muffin cups.

Provided by Marye Audet-White

Categories     Bread

Time 2h20m

Number Of Ingredients 9

2 packages yeast (active dry yeast)
1/2 cup water (110°F)
1 teaspoon sugar
1 1/2 cups milk (110°F)
1/2 cup sugar
1 large egg (room temperature)
1/2 cup butter (melted - divided use)
2 teaspoons salt
5 1/2 cups all-purpose flour

Steps:

  • In a small bowl or measuring cup dissolve the active dry yeast in the warm water with 1 teaspoon of sugar.
  • Set aside in a warm place for 5 minutes and allow to foam up. This is called "proofing".
  • Beat milk, 1/2 cup sugar, and egg in the large bowl of a stand mixer fitted with the paddle attachment.
  • Stir in 1/2 cup of flour.
  • Add the yeast mixture.
  • Add 1/4 cup of the butter and the salt and mix well.
  • Add 1 1/2 cups of flour and beat until smooth.
  • Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface and knead until smooth about 6-8 minutes or knead in your stand with the dough hook mixer according to manufacturer's instructions - usually about 2-3 minutes.
  • Put the dough in a greased bowl. Grease the top and cover it with plastic wrap or a clean kitchen towel or tea towel.
  • Allow to rise in a warm spot for about an hour, or until doubled.
  • Punch dough down.
  • Spray muffin tin with nonstick cooking spray.
  • Roll into 72 equal sized small balls for 24 rolls.
  • Dip the balls in the remaining melted butter and place three in each greased muffin cup.
  • Cover and let rolls rise in a draft-free place until doubled, about 45 minutes.
  • Bake rolls at 375 degrees for 12-15 minutes or until golden brown.
  • Brush the top of the rolls with melted butter.
  • Serve with butter or honey butter.

Nutrition Facts : Calories 169 kcal, Carbohydrate 27 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 238 mg, Fiber 1 g, Sugar 5 g, TransFat 1 g, ServingSize 1 serving

CLOVERLEAF ROLLS



Cloverleaf Rolls image

When I was a girl, it was a rare occasion when Mom made a gourmet meal. Most often, she relied on traditional recipes like this one. My sister and I ate more than our share of these versatile golden rolls. -Brenda DuFresne, Midland, Michigan

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 8

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm milk (110° to 115°)
1/4 cup butter, softened
1 large egg, room temperature
3 tablespoons sugar
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
Additional butter, melted

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add the butter, egg, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and divide in half. Divide each half into 36 pieces and shape into balls. Place 3 balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes. Brush with additional butter. , Bake at 375° for 15-18 minutes or until lightly browned. Remove to wire racks. Serve warm.

Nutrition Facts : Calories 110 calories, Fat 3g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 127mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

NO-KNEAD CLOVERLEAF ROLLS



No-Knead Cloverleaf Rolls image

A batch of warm pull-apart dinner rolls will guarantee that "pass the bread basket" is a refrain around your table.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 40m

Yield Makes 9

Number Of Ingredients 9

3 tablespoons granulated sugar
1 cup warm water (110 degrees to 115 degrees)
2 1/4 teaspoons active dry yeast (one 1/4-ounce packet)
3 cups all-purpose flour (spooned and leveled), divided
1 1/2 teaspoons fine salt
1 large egg
3 tablespoons unsalted butter, melted and cooled, plus more for brushing
Cooking spray
Coarse salt

Steps:

  • In a large bowl, combine sugar and water. Sprinkle yeast on top and let sit until foamy, 5 minutes. Add 1 cup flour and, using a mixer, beat on medium until smooth, 2 minutes. Add fine salt, egg, and butter and beat until combined. Add remaining 2 cups flour and, with a wooden spoon, mix until just combined. Lightly coat a large bowl with cooking spray. Transfer dough to bowl, lightly coat with cooking spray, and loosely cover with plastic wrap. Refrigerate overnight (or up to 2 days). Dough will double in size.
  • Divide into 27 equal pieces (1 ounce each). Lightly coat 9 standard muffin cups and your hands with cooking spray. Roll each dough piece into a smooth ball and place 3 balls in each cup. Liberally coat with cooking spray and loosely cover with plastic wrap. Let rise in a warm, draft-free place until doubled, 45 to 90 minutes.
  • Preheat oven to 375 degrees. Bake rolls until puffed and deep golden, 15 to 20 minutes. Brush with melted butter and sprinkle with coarse salt; serve warm.

Nutrition Facts : Calories 214 g, Fat 5 g, Fiber 1 g, Protein 5 g, SaturatedFat 3 g

DEB'S CLOVERLEAF ROLLS



Deb's Cloverleaf Rolls image

My grandmother, in the Depression, had five children and not a lot of income. So she had to get up quite early in the morning and make loaves of bread and rolls to sell so that she could supplement the income and keep the family going. My mother would deliver them to the neighbors, still hot out of the oven, with a jar of jam. Now I make my living making bread.

Provided by Deb

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h10m

Yield 24

Number Of Ingredients 7

4 cups hot water
½ cup white sugar
2 tablespoons active dry yeast
9 cups bread flour, divided
2 cups regular rolled oats
½ cup butter, melted
1 tablespoon salt

Steps:

  • Combine the hot water, white sugar, and yeast together in the mixing bowl of a large stand mixer; let sit until it forms a creamy layer on top, about 10 minutes.
  • Fit the mixer with a dough hook, and slowly beat in 3 cups of bread flour and the rolled oats until the flour is thoroughly worked in. Place the mixing bowl in a warm place, cover with a cloth, and let the batter rise until doubled and puffy, about 1 hour.
  • Place the mixing bowl back onto the stand mixer, and pour in the butter; start the mixer on low speed, and beat in the remaining 6 cups of bread flour. Sprinkle salt into the dough. Turn the mixer up to medium, and knead the dough until smooth and elastic, 5 to 8 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups.
  • Pinch off about 2 tablespoons of dough, and form into a ball about the size of a large cherry tomato. Place the dough ball into a greased muffin cup; make 2 more balls, and place them into the same cup (3 dough balls per cup). Repeat with remaining dough.
  • Bake the rolls in the preheated oven until the turn lightly golden brown, 38 minutes.

Nutrition Facts : Calories 264 calories, Carbohydrate 46.4 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 2.1 g, Protein 7.5 g, SaturatedFat 2.6 g, Sodium 321 mg, Sugar 4.4 g

CLOVERLEAF BRAN ROLLS



Cloverleaf Bran Rolls image

"These tender, delicious rolls are great for a gathering," notes Marvel Herriman of Hayesville, North Carolina. They're especially good served warm!

Provided by Taste of Home

Time 55m

Yield 2 dozen.

Number Of Ingredients 9

1 cup All-Bran
1 cup boiling water
2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1 cup shortening
3/4 cup sugar
1 teaspoon salt
2 eggs, beaten
6 cups all-purpose flour

Steps:

  • In a small bowl, combine bran and boiling water; set aside. In another bowl, dissolve yeast in warm water. , In a large bowl, cream shortening, sugar and salt. Add eggs and yeast mixture; mix well. Add bran mixture and 2 cups flour; beat well. Gradually add enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Divide into six portions; divide each into 12 pieces. Shape each into a ball; place three balls in each greased muffin cup. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 15-18 minutes or until lightly browned. Remove from pans to wire racks.

Nutrition Facts : Calories 225 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 111mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

EASY MAKE-AHEAD CLOVERLEAF DINNER ROLLS



Easy Make-Ahead Cloverleaf Dinner Rolls image

Make the dough ahead of time and keep in your freezer, so you can have dinner rolls without the bother of making fresh dough every time, and you can bake however many you like, not be trapped in a recipe much too large for your needs.

Provided by PalatablePastime

Categories     Yeast Breads

Time 3h32m

Yield 24 serving(s)

Number Of Ingredients 7

1 cup warm water (110F)
2 (1/2 ounce) envelopes active dry yeast
1/2 cup unsalted butter, melted and cooled
1/2 cup sugar
3 eggs, lightly beaten, at room temperature
1 teaspoon salt
5 1/2 cups all-purpose flour

Steps:

  • Cook's Note: I almost forgot to tell you-I used White Lily flour in this, which is a soft wheat flour. I like it for the delicate texture it adds. You may wonder why I mention it, but not all flours are created equal. Even among brands, there are differences, and it stems from the type of flour they use, which makes the protein count vary. Really high protein flours (often called bread flours) absorb a lot of water, and lower protein flours (cake flour is probably the lowest) absorb less. Each brand will use a different blend, and the one I used absorbs less on the whole, but is known, especially in the Southern US, for its excellence especially for making tender flaky biscuits. So this is why it may sometimes seem the water you add doesn't work right, on occasion. So in making dinner rolls, just as in bread, you start with an amount of water in the bowl, and you want to add flour, about a half cup at a time, until it comes together and forms the dough ball, coming away from the sides of the bowl. It shouldn't be as runny as cake batter or add more flour. It shouldn't be dry and crumbly or cracked, or you have added too much flour and need to add a little water and work it in until you get the dough ball. This is why you should never just dump all the flour in at once. I know most bread makers already know this, but there is always someone just finding out, and I got your back here.
  • In your stand mixer, place warm water to heat the bowl.
  • When the temperature of the water reaches 110F, drain off all but one cup.
  • Sprinkle yeast over the water and let it soften.
  • Add room temperature melted butter, sugar, room temperature eggs, and salt.
  • Add dough hook and run mixer on low, adding flour 1/2 cup at a time until dough comes together, adjusting flour amount if necessary, then run mixer until dough is fairly smooth.
  • Turn dough out into an oiled bowl, cover with plastic wrap, and refrigerate for 2 hours.
  • Turn dough out onto a lightly floured surface. Divide dough in half, then each half into 4 pieces, then each piece into thirds. Roll each piece into a log and cut into three more pieces, and roll in between lightly oiled hands into smooth balls.
  • Place dough balls on waxed paper on a baking sheet and freeze until firm, about an hour or so. Place balls in a freezer bag, and keep frozen until needed.
  • To prepare, grease a muffin tin and place three balls into each cup. Cover loosely with plastic wrap and let sit in a warm, draft-free place for several hours or until doubled in size.
  • Bake at 375F for 12-15 minutes, or until golden brown.

Nutrition Facts : Calories 167.1, Fat 4.8, SaturatedFat 2.7, Cholesterol 33.4, Sodium 107.8, Carbohydrate 26.6, Fiber 1.1, Sugar 4.3, Protein 4.3

GREAT-GRANDMOTHER'S CLOVERLEAF ROLLS



Great-Grandmother's Cloverleaf Rolls image

Provided by Judith M. Fertig

Categories     Bread     Bake     Fall

Yield Makes 1 dozen rolls

Number Of Ingredients 9

3 tablespoons unsalted butter
1/4 cup sugar
1 teaspoon salt
3/4 cup milk
1 (1/4-ounce) package (2 1/4 teaspoons) active dry yeast
1/2 cup warm (110 degrees) water
1 large egg, beaten
3 1/2 cups all-purpose flour
6 tablespoons (3/4 stick) unsalted butter, melted

Steps:

  • Put the butter, sugar, and salt in a large bowl. In a small saucepan, heat the milk until warm; pour it over the butter mixture and let cool. In a small bowl, sprinkle the yeast over the warm water; set aside to proof until foamy, about 5 minutes.
  • Stir the yeast mixture into the butter mixture. Beat in the egg, then beat in the flour until you have a soft dough. Cover and refrigerate.
  • Two hours before baking, turn the dough out onto a floured surface and divide it in half. Divide each half into 6 equal portions, then divide each portion into 3 pieces. Roll each piece into a ball, dip into the melted butter, and place in a muffin tine, 3 balls to a muffin cup. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
  • Preheat the oven to 350 degrees. Bake the rolls for 15 minutes, or until golden brown.

FEATHERLIGHT ROLLS



Featherlight Rolls image

From TOH. These look like light and tender cloverleaf rolls. Prep time does not include rising time. Some of the rising is overnight, so plan ahead.

Provided by Halcyon Eve

Categories     Yeast Breads

Time 40m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 9

2 (1/4 ounce) packages active dry yeast
1/2 cup warm water (110-115 degrees F)
1 tablespoon sugar
1 cup warm milk (110-115 degrees F)
1/3 cup shortening
2 eggs
1 1/2 teaspoons salt
4 -5 cups all-purpose flour
1/3 cup sugar

Steps:

  • Dissolve yeast in warm water; stir in 1 tbsp sugar. Let stand 5 minutes.
  • Add milk, shortening, eggs, salt, 3 cups flour, and 1/3 cup sugar. Beat on medium speed for 2 minutes.
  • Stir in enough of the remaining flour to form a soft dough (will be sticky). Do not knead. Refrigerate, covered, overnight.
  • Punch dough down and turn out onto a lightly floured surface. Cut into 24 equal portions. Cut each portion into thirds. Roll each third into a ball. Place three balls into each greased muffin cup. Cover and rise in a warm place until doubled, about 1 3/4 hours.
  • Heat oven to 350* F. Bake rolls for 13-15 minutes or until golden brown. Remove from muffin tins to wire racks. Serve warm.

Nutrition Facts : Calories 128.1, Fat 3.9, SaturatedFat 1.1, Cholesterol 19.1, Sodium 157, Carbohydrate 19.9, Fiber 0.7, Sugar 3.4, Protein 3.2

VANILLA CLOVERLEAF SWEET ROLLS



Vanilla Cloverleaf Sweet Rolls image

A simple addition to the master dough results in deliciously scented rolls.

Provided by Melissa Roberts

Yield Makes 12 servings

Number Of Ingredients 8

Master Sweet Dough
1 vanilla bean, split lengthwise
1 tablespoon unsalted butter, melted
All-purpose flour (for dusting)
1 tablespoon (or more) whole milk
2 tablespoons (rounded) sugar
Strawberry Jam
A standard 12-cup muffin pan

Steps:

  • Follow directions for Master Sweet Dough, scraping in seeds from vanilla bean as directed.
  • Coat muffin pan cups with melted butter. Punch down dough; divide in half. Roll half of dough on a lightly floured surface into a 12"-long log (cover remaining dough with plastic wrap). Cut log into 6 equal pieces. Cut 1 piece into 3 equal pieces. Roll each third into a 1" ball by cupping your hand and pushing dough against work surface as you roll it in a circular motion. Place 3 balls side by side in 1 muffin cup. Repeat with remaining pieces, then with remaining half of dough.
  • Loosely cover pan with plastic wrap or a kitchen towel and let sit in a warm, draft-free area until dough rises about 1" above rim of muffin pan, 1-1 1/2 hours.
  • Arrange a rack in middle of oven; preheat to 375°F. Brush tops of rolls with milk, then sprinkle each with 1/2 teaspoon sugar.
  • Bake until puffed and golden brown, 18-20 minutes. Transfer rolls to a wire rack; let cool, 10-20 minutes. DO AHEAD: Let cool completely. Store airtight in freezer for up to 1 month. Let thaw at room temperature. Reheat on a baking sheet in a 350°F oven until warm, 5-10 minutes.
  • Serve sweet rolls warm or at room temperature with Strawberry Jam.

Tips:

  • Use warm milk and water for the dough, as this will help the yeast activate and rise properly.
  • Be sure to knead the dough until it is smooth and elastic, as this will help the rolls develop a light and fluffy texture.
  • Let the dough rise in a warm place until it has doubled in size, as this will ensure that the rolls are light and airy.
  • Brush the tops of the rolls with melted butter before baking, as this will help them brown and develop a crispy crust.
  • Bake the rolls until they are golden brown and sound hollow when tapped, as this will ensure that they are cooked through.

Conclusion:

Cloverleaf rolls are a delicious and versatile bread that can be enjoyed with a variety of meals. They are perfect for dinner rolls, slider buns, or even breakfast sandwiches. With a few simple tips, you can easily make cloverleaf rolls at home that are sure to impress your family and friends. So next time you're looking for a delicious and easy bread recipe, give cloverleaf rolls a try.

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