Homemade Bread, white bread recipe, cloverleaf shaped rolls - with progress pictures

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.
5 from 21 votes
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Course: Breakfast, Dinner, Snack
Cuisine: American, European
Keyword: baking, baking from scratch, bread, cloverleaf, cooking
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 24 Rolls
Calories: 108kcal
Author: Veena Azmanov
Cost: $10


For the bread

  • 320 ml Milk
  • 1 Egg large
  • 2 1/4 tsp Instant dry yeast 1 sachet
  • 1 tbsp Sugar
  • 1 tbsp Salt
  • 60 grams Melted butter
  • 500 grams All-purpose flour
  • 70 grams All-purpose flour for kneading


  • 1 Egg yolk
  • 2 water


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.


  • 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.



Serving: 43g | Calories: 108kcal | Carbohydrates: 17.3g | Protein: 3.2g | Fat: 2.8g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 0g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 302mg | Potassium: 0mg | Fiber: 0.7g | Sugar: 1.4g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg