Introduction

Cloverleaf rolls are soft, buttery, and irresistibly fluffy dinner rolls that are perfect for any meal. Their unique three-ball shape in each muffin cup makes them fun to pull apart and share. These rolls bring a warm, homemade touch to your table with minimal effort.

A basket lined with a grey patterned cloth holds seven golden-brown soft bread rolls shaped like connected small balls, each topped with a few flakes of coarse salt. The rolls have a smooth, shiny surface showing a soft texture inside. In the background, there is a small white dish with yellow butter, placed on a white marbled texture. The photograph is taken close up with soft natural light highlighting the warm tones of the bread photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (1/4-ounce/2 1/4 teaspoons/7 grams) package active dry yeast
2 tablespoons granulated sugar
1/2 cup/120 milliliters whole milk, warmed to 105 to 110 degrees
6 tablespoons/85 grams unsalted butter, plus more for the pan
2 cups/255 grams all-purpose flour
1 teaspoon kosher salt, plus more for sprinkling
1 large egg

Instructions

Step 1: Stir the yeast and 1 teaspoon of sugar into the warmed milk. Set aside until foamy, about 5 minutes. Melt 4 tablespoons of the butter.
Step 2: In the bowl of a stand mixer fitted with a dough hook, combine the remaining sugar, flour, and salt. With the mixer on low, add the yeast mixture and egg. Knead until the dry ingredients are incorporated and the dough is smooth, about 5 to 10 minutes, assisting with a spatula if needed.
Step 3: Slowly add the melted butter to the dough while kneading at medium speed. Continue kneading for another 5 to 10 minutes until the dough is shiny, elastic, and smooth. If it’s sticky, scrape down the bowl and form the dough into a ball without adding extra flour.
Step 4: Cover the dough with plastic and set it aside in a warm spot to rise until doubled in size, about 1 to 2 hours.
Step 5: Butter a 12-cup muffin tin. Turn the dough onto a work surface without adding flour. Divide it into 12 equal pieces. Take one piece at a time, keeping the others covered, and divide it into 3 equal parts. Roll each into a tight ball and place all three balls into one muffin cup. Repeat with remaining dough.
Step 6: Cover the muffin tin lightly with plastic wrap and let the rolls rise again until doubled and puffy, about 45 minutes to 1 hour. They should spring back slowly when pressed gently.
Step 7: Preheat the oven to 375°F (190°C). Melt the remaining 2 tablespoons butter. Remove the plastic wrap and gently brush the rolls with butter without deflating the dough.
Step 8: Bake the rolls until puffed and golden, about 10 to 12 minutes. Remove from the oven, brush with more melted butter, and sprinkle with salt. Serve warm.

Tips & Variations

Use room temperature ingredients for a smoother dough and better rise.
Brush the tops with garlic butter before baking for a savory twist.
Substitute half the all-purpose flour with whole wheat for a nuttier flavor.
For softer crusts, place a pan of water in the oven while baking to create steam.

Storage

Store leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze them tightly wrapped for up to 2 months. Reheat rolls in a warm oven at 300°F (150°C) for 5 to 10 minutes, or microwave briefly wrapped in a damp paper towel to restore softness.

How to Serve

A basket lined with a soft white cloth holds a pile of golden brown rolls, each shaped into a three-lobed knot with a shiny, smooth crust. The rolls have a warm, baked texture with slight variations in color from light to deeper golden hues. Around the basket, there is a white marbled surface with a black cooling rack holding more rolls in the upper left corner and a muffin tin with a roll in the upper right. The scene shows a cozy, fresh-baked feeling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls without a stand mixer?

Yes, you can knead the dough by hand on a floured surface. It will take about 10 to 15 minutes to reach a smooth and elastic consistency.

Why do the rolls have three balls each?

The three small dough balls per muffin cup give cloverleaf rolls their signature shape, making them easy to pull apart and share. This also helps them bake evenly.