Homemade 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 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 want to take another. That happens, when you have the right balance – the perfect texture on the outside and softness on the inside.
What are cloverleaf 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?
Ingredients and substitutes
- 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 the gluten strand. As a result, it makes the enriched dough just perfect.
Step by step instructions
Activate yeast
- Ensure milk is warm, not hot (about 110 F).
- Combine milk, yeast, sugar, oil, and egg.
- Stir and set aside to foam for 3 mins.
Knead the dough
- Measure the flour and salt in a bowl (you can use an electric mixer).
- Mix in the yeast mixture – stir to combine.
- Transfer to a well-dusted worktop and knead for 2 minutes until soft and elastic (if using electric mixer knead with the dough hook for 2 minutes on medium speed).
- Then, add the butter and knead again for 2 minutes more.
- (the dough will again be soft and sticky with the butter but will come together as you knead). Use as little flour as necessary.
- The dough should be soft, a little sticky but smooth and shiny (see video).
First rise
- Form the dough into a smooth ball and place in an oiled bowl, seam side down, and coat the surface with oil to prevent drying.
- Cover with a clean kitchen cloth and leave in a warm place for about an hour, until double in size.
Divide and roll
- When the dough is double in volume.
- Transfer to a well-dusted floured surface.
- Divide the dough into 12 equal portions (see video).
- Then divide each portion into 3 small portions (3 balls make one roll).
- Roll each portion into a ball.
- Spray a muffin pan with oil.
- Place 3 balls in each muffin cup.
Proof the rolls – 2nd rise
- Cover with a clean kitchen cloth, and
- Let rest in a warm place for about 45 minutes until almost double in size.
Egg wash and bake
- Preheat the oven to 190 C /375 F.
- Brush the rolls with egg wash ( one beaten egg).
- Bake for about 18 to 20 minutes, until lightly golden on top.
- When baked, brush with melted butter (optional).
- Take them out of the pan and cover with a clean kitchen cloth to keep them soft.
- Enjoy!
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.
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.
What do you serve cloverleaf rolls with?
These are just like dinner rolls. They are great with any soup, stew, chili, or slow-cooked meat.
Soup, salad and dinner rolls are a complete meal in our home.
They are perfect to soak up the gravy in slow-cooked lamb, beef or chicken dishes.
My kids love lamb stew or chili with bread.
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Homemade Cloverleaf Rolls
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Video
Ingredients
Total dough – about 730 grams – makes 12 rolls about 60 grams each
- 180 g (¾ cup) Warm milk ( 110°F or warm water)
- 50 g (1 large) Egg
- 7 g (2¼ tsp) Instant dry yeast ((1 packet))
- 15 g (1 tbsp) Sugar
- 15 g (1 tbsp) Oil
- 30 g (2 tbsp) Unsalted butter (room temperature )
- 375 g (3 cup) All-purpose flour
- 9 g (1 tsp) Kosher salt
Instructions
- Yeast mixture – In a small bowl or measuring cup combine warm milk, yeast, sugar, oil, and egg. Pro tip– instant yeast does not need to be activated but you can leave it at room temperature for 3 minutes until it becomes foamy.180 g Warm milk, 50 g Egg, 7 g Instant dry yeast, 15 g Sugar, 15 g Oil
- Dough – Measure the flour and salt in a large bowl or stand mixer with the dough hook. Add the yeast mixture and combine well with a wooden spoon or spatula. Scrape the sides of the bowl.Pro-tip – if you do not like kneading I highly recommend using a stand mixer with the hook attachment.375 g All-purpose flour, 9 g Kosher salt
- Knead breadBy hand – transfer to a well-dusted worktop and knead the dough for 4 to 5 minutes using the remaining flour only if necessary.Stand mixer – once all the flour is well incorporated knead on medium speed for 3 to 4 minutes
- Butter – Then, add the butter and knead again for 3 minutes more by hand or 2 minutes on the stand mixerPro-tip – avoid the temptation to add more flour. We want soft, light, and fluffy rolls, and this is only possible when the dough is soft, elastic, yet slightly sticky30 g Unsalted butter
- Bowl – When the dough is soft, shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with cooking spray to prevent drying. Cover with a clean kitchen towel or plastic wrap.
- Rise – Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume.Pro-tip – in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas, reshape, and let double in volume again.
- Divide – When the dough is double in volume transfer to a well-dusted floured surface. Using a dough scraper divide this log into 4 portions and then each of those portions into 3 again. This should give you 12 dinner rolls.Pro-tip – at this point there is no need for additional flour. So use a light dusting of flour.
- Shape – Divide each portion into 3 pieces. Shape them into smooth balls. Spray a muffin pan with oil and place three balls in each muffin cup.Pro tip – each roll is made with 3 small balls in a muffin cup. When proofed they fill and take the shape of the muffin cup.
- Proof – Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.Pro-tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls.
- Oven – When the rolls are almost double in volume at about 30 minutes, preheat the oven to 375°F /190°C / Gas Mark 5
- Egg wash – Brush the rolls with milk, cream, or egg wash.Pro-tip– Egg wash is a full egg with 2 tablespoons of water. An egg wash will give a nice golden brown color.
- Bake for about 18 to 20 minutes until lightly golden on top. When baked brush with melted butterPro-tip – this is optional but adds a nice flavor and keeps the top crust soft.
- Cool – Take them out of the pan and cover them with a clean kitchen cloth for at least 5 minutes to keep them softPro-tip – do not leave the rolls in the pan for too long as the steam will make the bread soggy on the bottom
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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
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
Love these rolls. Tried them last week – so easy to make and the kids had fun making the balls. Thank you for sharing.
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.
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.
Absolutely Britt. You will love these with honey butter too. They are very versatile.