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.
Total dough - about 730 grams - makes 12 rolls about 60 grams each
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 sticky
30 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
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