Description
Delight in these soft, buttery Cloverleaf Rolls that are perfectly golden and fluffy. Made with active dry yeast, warm milk, and plenty of butter, these rolls are shaped uniquely by placing three small dough balls in each muffin cup, resulting in a charming cloverleaf pattern. Ideal for holiday dinners or comforting family meals, they’re best served warm straight from the oven.
Ingredients
Scale
Dough
- 1 (1/4-ounce/2 1/4 teaspoons/7 grams) package active dry yeast
- 2 tablespoons granulated sugar, divided
- 1/2 cup (120 milliliters) whole milk, warmed to 105 to 110 degrees F
- 6 tablespoons (85 grams) unsalted butter, divided, plus more for greasing the pan
- 2 cups (255 grams) all-purpose flour
- 1 teaspoon kosher salt, plus more for sprinkling
- 1 large egg
Instructions
- Activate Yeast: Stir the yeast and 1 teaspoon of the sugar into the warm milk. Set aside in a warm place until the mixture is foamy, about 5 minutes. Meanwhile, melt 4 tablespoons of the butter and set aside.
- Prepare Dough: In the bowl of a stand mixer fitted with a dough hook, combine the remaining sugar, flour, and salt. On low speed, add the yeast mixture and the egg, kneading until the dry ingredients are incorporated and the dough is smooth, about 5 to 10 minutes. Gradually add the melted butter; the dough will appear wet and sloshy but will absorb the butter as you continue kneading. Increase the mixer speed to medium and knead for an additional 5 to 10 minutes until the dough is shiny and elastic. If sticky, scrape down the bowl and gather dough into a ball without adding extra flour. Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 to 2 hours.
- Shape Rolls: Butter a 12-cup muffin tin generously. Turn the dough out onto a clean work surface. Divide the dough into 12 equal pieces. Working with one piece at a time, further divide each piece into 3 equal parts. Roll each small piece into a tight ball. Place three balls into each muffin cup. Cover the muffin tin loosely with plastic wrap and let the dough rise again until doubled, about 45 minutes to 1 hour. The dough should appear puffy and bounce back slowly when gently pressed.
- Bake: Preheat the oven to 375 degrees F (190 degrees C). Melt the remaining 2 tablespoons of butter. Carefully remove the plastic wrap from the muffin tin without deflating the dough, and brush the tops of the rolls with the melted butter. Bake the rolls for 10 to 12 minutes until they are puffed and golden brown.
- Finish: Remove the rolls from the oven and immediately brush them again with melted butter. Sprinkle lightly with kosher salt. Serve warm for best flavor and texture.
Notes
- Use room temperature ingredients for better yeast activity and easier mixing.
- Ensure milk is warmed to 105-110°F to activate yeast without killing it.
- You can substitute all-purpose flour with bread flour for a chewier texture.
- Store leftover rolls in an airtight container for up to 2 days; reheat gently before serving.
- The buttery brushing before and after baking enhances flavor and keeps rolls moist.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: Cloverleaf Rolls, yeast rolls, buttery rolls, homemade bread, soft rolls, dinner rolls, muffin tin rolls
