why make this recipe

This Cloverleaf Dinner Rolls recipe makes soft, buttery rolls that are easy to share. They bake up golden and pull apart in small pieces. Serve them at family dinners or holiday meals for a simple, warm side. For more bread ideas that fit cozy meals, see 30 cozy winter dinner ideas.

introduction

These rolls use a simple dough and a muffin pan to make three small balls per cup. That gives each roll the classic cloverleaf shape. The dough is soft and slightly sweet. The process is straightforward and fits into an afternoon of cooking and baking. If you like soft, fluffy rolls, also check fluffy dinner rolls tips for more ideas.

how to make Cloverleaf Dinner Rolls

Follow the Directions section below step by step. Use warm liquids to activate the yeast and knead until the dough feels smooth and elastic. Divide the dough into 12 pieces and each piece into three small balls. Place three balls in each buttered muffin cup. Let them rise again until puffy, brush with butter, and bake until golden. For extra softness and best texture, read tips in this guide for fluffy soft dinner rolls.

Ingredients :

3 Tbsp warm water ((115˚F))
2 1/4 tsp active dry yeast ((1 packet yeast))
1 cup low-fat milk (warm (105-110˚F))
5 Tbsp unsalted butter (melted or very soft, plus more for the pan)
3 Tbsp granulated sugar
1 large egg (room temperature)
1 tsp fine sea salt
3 1/2 cups bread flour (divided (add an extra 1/4 cup if needed))
3 Tbsp unsalted butter (divided, melted)
1 tsp kosher salt

Directions :

In the bowl of a stand mixer, add 3 Tbsp very warm water (115˚F). Sprinkle the top with 1 packet of yeast, whisk to combine, and let rest uncovered for 7 minutes until foamy on top.
Add warm milk, melted butter, sugar, egg, and salt. Whisk until blended, then gradually whisk in 2 cups of flour then switch to the dough hook attachment and add the remaining 1 1/2 cups of flour in thirds, letting it incorporate with each addition. Add more flour a little bit at a time until the dough feels moist to the touch, but it shouldn’t stick to clean/dry fingertips.
Knead 10 minutes on speed 2 of a stand mixer, or knead by hand. The dough should pull away from the sides of the bowl as it kneads and will be smooth and elastic.
Transfer dough to a large oiled bowl, turning the dough to coat in oil. Cover the bowl with plastic wrap and let rise in a warm place (90-100˚F) for 1 to 1 1/2 hours or until doubled in volume.
Transfer dough to a smooth, clean work surface. You should not need any additional flour at this point. Divide the dough into 12 even pieces then divide each piece of dough into 3 small pieces. Cup your hand over each of the small pieces and roll over work surface to form a ball. Butter a 12-count muffin pan and place 3 little balls of dough into each muffin cup.
Oil a sheet of plastic wrap and place the oiled side loosely over the rolls. Let rest in a warm place for 30-45 minutes until visibly puffed. Meanwhile, preheat the oven to 425˚F with a rack in the center.
Once rolls have risen, brush the tops with 2 Tbsp melted butter and bake in a preheated oven at 425˚F for 13-15 minutes or until golden brown. As soon as they are out of the oven, brush with more melted butter and sprinkle with kosher salt. Transfer to a wire rack to cool for 15 minutes and serve warm.

how to serve Cloverleaf Dinner Rolls

Serve these rolls warm. They pair well with soup, roast meats, or a salad. Offer butter, jam, or honey on the side. Pull them apart and share—three small rolls in each portion make it easy to pass around.

how to store Cloverleaf Dinner Rolls

Cool completely before storing. Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze cooled rolls in a freezer bag for up to 2 months. To reheat, thaw and warm in a 300˚F oven for 8–10 minutes, then brush with butter.

tips to make Cloverleaf Dinner Rolls

Keep liquids warm, not hot, to avoid killing the yeast.
Use a stand mixer with a dough hook for easy kneading or knead by hand until smooth.
If dough feels sticky, add flour a little at a time. The dough should be soft but not stick to dry fingers.
Use room temperature egg and warm milk for best rise.
Brush with butter right after baking for a soft, shiny crust.
For more ways to get very soft rolls, see advice on fluffy soft dinner rolls.

variation (if any)

Add 1 tsp garlic powder and 1 tbsp chopped herbs to the dough for garlic-herb rolls.
Swap 2 Tbsp sugar for honey for a different sweetness.
Make mini cloverleaf rolls using a mini muffin pan; reduce bake time by a few minutes.

FAQs

Q: Can I use all-purpose flour instead of bread flour?
A: Yes. Bread flour gives more chew and rise, but all-purpose will work. You may need a little less or more flour while kneading.

Q: What if my yeast does not foam?
A: The water may be too hot or too cold, or the yeast could be old. Try again with fresh yeast and water at about 115˚F.

Q: Can I make the dough ahead and refrigerate?
A: Yes. After the first rise, cover the dough and refrigerate up to 24 hours. Bring to room temperature, then shape and let rise before baking.

Q: How do I keep the rolls soft after baking?
A: Brush with melted butter and store in an airtight container once cooled. Freezing also preserves softness.

Conclusion

For another easy cloverleaf roll recipe and step‑by‑step photos, see Homemade Cloverleaf Dinner Rolls – As Easy As Apple Pie.