Old-Fashion Cloverleaf Rolls
Classic old-fashion cloverleaf rolls are an absolute treat and very versatile. These simple cloverleaf shaped dinner rolls pair well with any food, sweet or savory and are perfect for any meal from breakfast to dinner. Serve it for breakfast with butter and jam or for dinner alongside your favorite roast or gravy.
One of my fond memories as a little girl is sitting on the kitchen top corner and helping mom with her work. She’d give me a small piece of dough and I’d happily leave her alone to do her work while I would knead the hell out of that little piece of dough.
Now I often have the same scene in my kitchen with my kids. It’s usually Rhea more than Aadi. She loves to help me when I’m working. And like me, she’s especially attracted to bread dough. She loves the soft silky smoothness of the bread dough when it’s all ready to be baked.
My mom would say – you know a good bread when it just comes out of the oven. The true test is when you see someone take a small bite and then immediately wants to take another. That happens, when you have the right balance – the perfect texture on the outside and softness on the inside.
What is cloverleaf rolls? (clover leaf rolls)
These cloverleaf rolls are an American bread like a ball made of three sections; more like a pull-apart bun. They are named after the leaf of a clover plant which has three lobes.
Did you know that cloverleaf is actually referred to a particular shape, not the recipe? So technically you could take any of your favorite bread recipes and shape it into a cloverleaf roll. Usually, we prefer to use an enriched dough that’s not so bready (if that is even a word) but tastes more soft buttery and just melts in the mouth.
How do you shape the cloverleaf rolls?
Often people wonder how do you get that cloverleaf shape, but really it’s so easy!! It’s basically three small balls of dough into one muffin case which when baked infuses and becomes one bread with that distinct shape of the cloverleaf. Cool eh?
Let’s talk ingredients and substitutes (Save/Pin)
- All-Purpose flour – You can use bread flour if you prefer. And yet, it’s not necessary and this dough is very forgiving and works just fine with all-purpose flour.
- Egg – I love the stability the egg adds to the dough and enriches it.
- Milk – I prefer to use milk instead of water. It not just adds taste but also makes a nice soft crumb bread.
- Sugar – It’s not much so it won’t sweeten the bread. It helps the yeast. Also, it absorbs some of the liquid, slowing the formation of gluten strand. As a result, it makes the enriched dough just perfect.
Useful Tips and Tools
- A small Mixing Bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold it can lower the temperature of the liquid ingredients. Not a big deal. And yet, it’s nice to get the yeast activated quickly and move on with the recipe.
- I like mixing bread dough by hand. It’s quite therapeutic. But bread dough can be difficult to handle. Not just because it needs more kneading but also because it’s often a soft, sticky mess. And yet, keeping the dough soft and sticky is important for good bread baking. So, I highly recommend using a stand mixer Kenwood, kitchen-aidor other brands, it does not matter. Personally, I also have a hand mixer. And yet, I don’t use it for baking bread. Because bread dough is dense compared to cakes. So, it might harm my hand mixer. (recommended read – which stand-mixer is good for home bakers)
- Baking bread is a science. So measuring ingredients correctly is important. Also, do not wing the measurements. Use a Measuring Cup for liquid ingredients and Measuring Spoons for dry ingredients.
- A good baking tray is as important to bread baking as it is to other baking Baking Tray. Therefore, buy a good quality baking tray that’s not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
- Every oven works differently. So the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.
How to Make Homemade Cloverleaf Rolls (Save/Pin)
Method
Prepare yeast mixture
- Warm the milk (110 F) and melt the butter.
- In a measuring cup add the milk, yeast and sugar and melted butter.
- Stir well to dissolve the yeast properly then add the egg.
- Combine well and set aside for 5 minutes until foamy.
Prepare the dough
- Add four cups of flour in the mixer bowl with a hook attachment.
- Move the flour around making a hollow in the center.
- Pour in the yeast mixture. Combine the mix well.
- The dough will be soft and sticky do not add more flour.
- Continue to knead for about 3 to 5 minutes adding only as much flour as needed to make a smooth and shiny dough.
- Bring the dough together into a ball.
Prove the dough
- Place in an oiled bowl. Brush some oil on the dough to prevent drying.
- Cover with cling/plastic wrap and leave it in a warm place for about an hour or until double in volume.
Form the balls
- Punch down and knead for a few seconds.
- Divide the dough in half, each half in four.
- Make smaller portions – until you are able to make about 2 cm balls.
- Roll the balls.
- Lightly spray two muffin tins with oil.
- Place three balls into each of the cups.
- Cover with a damp kitchen cloth and let rest for about 40 mins until almost double in size.
Bake
- After 40 mins when double in size.
- Preheat oven to 190 C/380 F.
- Brush with egg wash and bake in the preheated oven for 18 to 20 mins.
- Let cool in the pan for 10 minutes.
- After 10 minutes take them off the muffin tins and cool on a wire rack to avoid steam from making them damp.
Frequently asked question
If stored properly these cloverleaf dinner rolls will stay for 4 to 5 days at room temperature. It can be frozen for a month or more too. Never store bread in the fridge as it dries out.
I place dinner rolls in a plastic storage bag, then wrap them in clean kitchen cloth at room temperature. This prevents them from drying out and increases their shelf life. If you want to store them longer place them in a freezer bag and into the freezer.
Yes, you can prove the dough in the fridge for a longer time instead of room temperature. It will take longer to rise but will still rise. Make sure to bring the dough to room temperature. Form the rolls and prove them again before baking.
yes, you can also do the first rise at room temperature, form the cloverleaf shaped rolls and let them rise in the fridge before baking. Cover the shaped rolls tightly with cling wrap leaving enough space for them to rise. You can leave them overnight in the fridge but make sure to thaw them at room temperature before baking.
Ideally, it is best to let the dough rise in a warm place in the kitchen but there are always those days when you’re short on time.
The best way to make the dough rise faster is to let the dough or bread rolls prove in a warm oven. I heat the oven at 30C for 5 minutes and then turn it off. The warmth in there is all it needs to rise quickly.
If your oven does not have a low temperature just switch the oven light on and that works just as well.
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Homemade Cloverleaf Rolls
Print Pin RateDescription
Equipment /Tools
- Stand Mixer
- Cupcake Pan
- Muffin Pan
Ingredients
For the bread
- 320 ml (1.35 cups) Milk
- 1 (1 ) Egg large
- 2 1/4 tsp (2 1/4 tsp) Instant dry yeast 1 sachet
- 1 tbsp (1 tbsp) Sugar
- 1 tbsp (1 tbsp) Salt
- 60 grams (2.12 oz) Melted butter
- 500 grams (4 cups) All-purpose flour
- 70 grams (0.56 cups) All-purpose flour for kneading
Glaze
- 1 (1 ) Egg yolk
- 2 (2 ) water
Instructions
Prepare yeast mixture
- Warm the milk (11o F) and melt the butter.
- In a measuring cup add the milk, yeast and sugar and melted butter.
- Stir well to dissolve the yeast properly then add the egg.
- Combine well and set aside for 5 minutes until foamy.
Prepare the dough
- Add four cups flour in the mixer bowl with a hook attachment.
- Move the flour around making a hollow in the center.
- Pour in the yeast mixture. Combine the mix well.
- The dough will be soft and sticky do not add more flour.
- Continue to knead for about 3 to 5 minutes adding only as much flour as needed to make a smooth and shiny dough.
- Bring the dough together into a ball.
Prove the dough
- Place in an oiled bowl. Brush some oil on the dough to prevent drying.
- Cover with cling/plastic wrap and leave it in a warm place for about an hour or until double in volume.
Form the balls
- Punch down and knead for a few seconds.
- Divide the dough in half, each half in four.
- Make smaller portions – until you are able to make about 2 cm balls.
- Roll the balls.
- Lightly spray two muffin tins with oil.
- Place three balls into each of the cups.
- Cover with a damp kitchen cloth and let rest for about 40 mins until almost double in size.
Bake
- After 40 mins when double in size.
- Preheat oven to 190 C/380 F.
- Brush with egg wash and bake in the preheated oven for 18 to 20 mins.
- Let cool in the pan for 10 minutes.
- After 10 minutes take them off the muffin tins and cool on a wire rack to avoid steam from making them damp.
Recipe Video
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Nutrition Information
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Khampy
Your recipes are simple and best. I tired today with cheese inside n brushed it with minced garlic butter. Heavens it tastes so good. If possible can i skip eggs?? If no then what’s the subsitiute ??
Do you bake low carbs breads or pastries or desserts? For keto fellows?
Thanks
Veena Azmanov
Hey Khampy, So happy you enjoyed this recipe and enjoyed it.
You can omit the eggs, you will need less than the flour required in the recipe – perhaps 1/2 cup less.
I sometimes try to make low carb or gluten-free but I do not specialize in them. I do not do keto baking at all.
Thanks
Srinivas
Love these rolls. Tried them last week – so easy to make and the kids had fun making the balls. Thank you for sharing.
Veena Azmanov
Thank you Srinivas. So happy to hear that you have great success with this recipe. Appreciate you coming back to write this feedback. Always love to read feedback.
Britt @ A Lil' Sweet, Spice, & Advice
Rolls are my weakness and those glossy tops are killing me! I want to make these and top them with some whipped cinnamon honey butter. *drools* Will come back to let you know how well they turn out.
Veena Azmanov
Absolutely Britt. You will love these with honey butter too. They are very versatile.
Kristina
There’s nothing like warm, fresh from the oven pull-apart rolls.
Veena Azmanov
Thank you Kristina. These are not pull apart rolls. These are made individually!!
Rezel Kealoha
Clover leaf rolls are such an easy indulgence. I love it all buttery and hot with nothing else! A good bread needs nothing but butter and salt! Great recipe!
Veena Azmanov
Absolutely Rezel. We buy regular salted butter for bread makes a huge difference. Thanks
Lynn | The Road to Honey
Such a cute thought of you helping mom prepare the bread. An you are so lucky to have such great kitchen helpers. I wish you could send them my way as I could always use some extra hands in the kitchen. Love the shape of this bread. It is such a fun change.
Veena Azmanov
Thank you Lynn. I love my kitchen helps both of them are very fond of messing around in the kitchen. Thanks.
Karyl | Karyl's Kulinary Krusade
These rolls look amazing! There’s nothing quite like warm rolls fresh out of the oven…I have to stop myself from slathering them with butter and eating them all!
Veena Azmanov
Thank you Karyl. SO true aint’ nothing like warm fresh bread out of the oven.
Anne Murphy
I love making rolls – they’re so easy, and everyone is so impressed! Your directions are clear, and everyone who wants will be able to make this classic!
Veena Azmanov
Thank you Anne. Glad you find my directions clear.
Amy
I love the cloverleaf approach to rolls! Bread is my ultimate weakness and I would take a soft, buttery roll with jam over dessert almost any day!
Veena Azmanov
Thanks Amy. Just like my son. He loves his buttery rolls with butter and jam.
Sara
Veena, these rolls look incredible! I haven’t had a cloverleaf roll in years … but now I HAVE to make these at home! I love the video, too!
Veena Azmanov
Thanks Sara. I love these very much so we make it often.
Amanda
The texture of these rolls looks fantastic! I love those glossy tops. These would be so perfect added to a bread basket for a spring brunch. Beautiful!
Veena Azmanov
Absolutely Amanda. These would make a perfect addition to a spring brunch fruit basket.
Jenni
What lovely rolls! I have always thought cloverleaf rolls were special and so fun to eat!
Veena Azmanov
They do look lovely and are so delicious.
Jen
These look lovely. I love the sheen on top of each roll – just beautiful!
Veena Azmanov
Thank you Jen.
Dominique | Perchance to Cook
How glossy are these rolls?! They look just delicious. I’d love one with some melted butter on top!
Veena Azmanov
Thank you Dominique – These are definitely delicious.
Carrie | Clean Eating Kitchen
I’ve never seen these before, but they look so pretty and rich! Thanks for sharing, will be giving them a go!
Veena Azmanov
Thank you so much Carrie. They sure are pretty and rich.
Tanya
I saw this Cloverleaf rolls on instagram and I want to try it. Thanks for the info!
Veena Azmanov
Thank you Tanya. Let me know what you think – I make them a lot because my kids love them.
Natasha Rusia
I have never made bread ever before in my life until today. The pictures you post look so tempting and you make everything look so easy.
I am amazing at how talented you are.. I just saw your cake blog. I’m absoulutely amazed at your creations.
I wish you all the success. Keep posting more recipes.. Will definitely try and let you know.
Natasha
Veena Azmanov
Thank you so much Natasha. So happy to hear that you enjoyed this recipe and had great success with baking bread for the first time. Thank you for coming back to write this feedback. Always wonderful to hear back from those who have tried my recipe. Thank you !
Karen
Made this a few times and it came out soooooooo good. Then I made a variation and added sun dried raisins. It was gone before the morning. Next time I will try with chocolate chips. Thing is I don’t make small rolls but two breads, one nice large one that lasts the week and one smaller one for the weekend. The best recipe on the net. Thank you Veena
Veena Azmanov
Thank you so much Karen. This bread recipe is so versatile ! So happy to hear that you are having fun exploring and creating different variations of this. Appreciate you coming back to write this feedback – always makes my day when I here such positive feedback.