Fluffy 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.
Cloverleaf rolls are small, soft, and fluffy yeast rolls that are shaped like a three-leaf clover. They are typically made from a slightly sweet, enriched dough and are baked in muffin tins, which gives them their distinctive shape.
They are a variation of Parker House rolls, created at the Parker House Hotel in Boston in the 19th century. Cloverleaf rolls are named for their shape, which resembles a three-leaf clover. They have become a popular side dish in American cuisine, especially during holidays and special occasions.
Why is this the best recipe
- Flavorful: The rolls are made with a slightly sweet, enriched dough that is both tender and flavorful, making them a delicious addition to any meal.
- Versatile: These rolls can be served in a variety of ways, from savory to sweet, making them suitable for breakfast, lunch, or dinner.
- Easy to Make: Despite their impressive appearance, these rolls are relatively easy to make and require basic baking ingredients and equipment.
- Customizable: The recipe can be easily customized to suit your preferences by adding different herbs, cheeses, or fillings to create unique flavor combinations.
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 only 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: Cloverleaf rolls
- Yeast mixture – In a large bowl of a stand mixer with the dough hook attachment, combine warm water, sugar, and yeast. Then, add the milk, butter, and egg.
- Dough – Add the flour and salt. Knead the dough on medium speed for 6 to 8 minutes. Alternatively, turn onto a floured surface; knead by hand until smooth and elastic, about 8 -10 minutes.
- Rise – Place in a greased bowl, turning once to grease the top. Cover and let it rise in a warm place until doubled, about 1 hour.
- Divide/Proof – Punch the dough down. Turn onto a lightly floured surface; divide into 36 pieces (10g each). Shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise until doubled, about 30 to 45 minutes. Brush with melted butter.
- Bake – Preheat the oven to 375°F / 190°C / Gas Mark 5. Bake rolls for 12-15 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter. Serve warm.
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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 at room temperature. It will take longer to rise, but it 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.
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.
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.
Video
Ingredients
- 60 ml (¼ cups) Warm water (110℉)
- 30 grams (2 tbsp) White sugar
- 6 grams (1 tsp) Active dry yeast
- 120 ml (½ cup) Warm milk (110℉)
- 45 grams (3 tbsp) Unsalted butter melted
- 50 grams (1 large) Eggs beaten
- 355 grams (2¾ cups) All-purpose flour
- 6 grams (1 tsp) Salt
- ¼ cup Additional melted butter for brushing
Method
- Yeast mixture – In a large bowl of a stand mixer with the dough hook attachment, combine warm water, sugar, and yeast. Then, add the milk, butter, and egg.60 ml Warm water , 30 grams White sugar, 6 grams Active dry yeast , 120 ml Warm milk , 45 grams Unsalted butter, 50 grams Eggs
- Dough – Add the flour and salt. Knead the dough on medium speed for 6 to 8 minutes. Alternatively, turn onto a floured surface; knead by hand until smooth and elastic, about 8 -10 minutes.355 grams All-purpose flour, 6 grams Salt
- Rise – Place in a greased bowl, turning once to grease the top. Cover and let it rise in a warm place until doubled, about 1 hour.
- Divide/Proof – Punch the dough down. Turn onto a lightly floured surface; divide into 36 pieces (10g each). Shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise until doubled, about 30 to 45 minutes. Brush with melted butter.¼ cup Additional melted butter for brushing
- Bake – Preheat oven to 375°F / 190°C/ Gas Mark 5. Bake rolls for 12-15 minutes or until golden brown. Remove from pans to wire racks. Brush with more melted butter. Serve warm.
Equipment you will need
Nutrition
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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!
Thanks Amy. Just like my son. He loves his buttery rolls with butter and jam.
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!
Thanks Sara. I love these very much so we make it often.
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!
Absolutely Amanda. These would make a perfect addition to a spring brunch fruit basket.
What lovely rolls! I have always thought cloverleaf rolls were special and so fun to eat!
They do look lovely and are so delicious.
I made these scrumptious rolls last night to accompany another of your great recipe: chicken pot pie soup. I love the simplicity of this recipe and , of course, the taste and texture. I would like to add that even beginners to bread baking will enjoy baking this bread recipe as well as the many others in the bread file. I only started baking bread due to,the lockdown and have tried many recipes from other sources. But,since I started using your recipes, I’m most grateful about the accuracy of ingredient measurements, kneading/proof techniques & times,oven temperatures and baking times. Thank you for being so liberal and transparent every step of the way. I truly appreciate you Veena?
Thank you so much for the feedback and lovely comment, Lucy Sarah. I am so happy you are enjoying my recipes. I do make sure I try all recipes thoroughly so every recipe is fool-proof.
These look lovely. I love the sheen on top of each roll – just beautiful!
Thank you Jen.
How glossy are these rolls?! They look just delicious. I’d love one with some melted butter on top!
Thank you Dominique – These are definitely delicious.
I’ve never seen these before, but they look so pretty and rich! Thanks for sharing, will be giving them a go!
Thank you so much Carrie. They sure are pretty and rich.
I saw this Cloverleaf rolls on instagram and I want to try it. Thanks for the info!
Thank you Tanya. Let me know what you think – I make them a lot because my kids love them.
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
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 !
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
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.