Description
These Cloverleaf Dinner Rolls are soft, buttery, and perfect for sharing at family dinners.
Ingredients
Scale
- 3 Tbsp warm water (115˚F)
- 2 1/4 tsp active dry yeast (1 packet)
- 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
Instructions
- In the bowl of a stand mixer, add 3 Tbsp warm water (115˚F). Sprinkle with yeast, whisk to combine, and let rest for 7 minutes until foamy.
- Add warm milk, melted butter, sugar, egg, and salt. Whisk until blended. Gradually whisk in 2 cups of flour, then switch to the dough hook and add the remaining flour in thirds.
- Knead for 10 minutes until the dough is smooth and elastic. Transfer to an oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled.
- Divide dough into 12 pieces and then each piece into 3 small balls. Place 3 balls in each buttered muffin cup.
- Cover loosely with oiled plastic wrap and let rest for 30-45 minutes until puffy. Preheat oven to 425˚F.
- Brush tops with melted butter and bake for 13-15 minutes until golden brown. Brush with more melted butter and sprinkle with kosher salt after baking. Cool on a rack for 15 minutes before serving.
Notes
For extra flavors, consider adding garlic powder and herbs to the dough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg