Cloverleaf rolls from the master dough recipe are soft, fluffy and buttery yeast rolls that are easy to make and bake up quickly.
Cloverleaf Rolls
Cloverleaf rolls are a variation of a yeast dinner roll that are so named after the cloverleaf plant that has three leaves. They can’t be pinpointed to an exact origin, but have appeared in cookbooks since the early 20th century. The dough is separated into three portions and placed into muffin tins, creating the “cloverleaf” look when they bake. These light and buttery rolls are easy to pull-apart after baking and can even be frozen, so can be made in advance. Keep reading below for additional tips for these cloverleaf rolls.
About this Recipe
These dinner rolls are a variation of the Master Dough recipe, which are a fairly easy yeast dough roll recipe that requires minimal kneading. These rolls are baked up in muffin tins and are a “crustier” version of a dinner roll, since all sides of the roll touch the pan. They still have a soft and fluffy center and are great to make any time of year.
This recipe does make a large batch. See tips below about freezing these rolls, as they hold up well when frozen.
Tips for Cloverleaf Rolls
- You can prepare the dough in advance; chill before the 2nd rise. Then, allow to sit room temperature for at least 1 hour before baking.
- You can freeze the dough before baking before the 2nd rise (they will keep in freezer up to 4 weeks).
- To use frozen, allow to thaw in refrigerator and then let sit at room temperature at least 1 hour. Then bake according to instructions.
- Baked, frozen rolls will keep up to 4 months, if sealed. To reheat: thaw completely and then reheat about 10 minutes in a 325 F oven. If reheating from a frozen state, increase baking time by 10-15 minutes until heated through. Store baked rolls in an airtight container, up to 72 hours.
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Master Dough: Cloverleaf Rolls
Equipment
- large bowl, for mixing and rising
- pastry brush
- muffin tin
Ingredients
- 1 1/4 oz pkg. dry active yeast
- 2 tbsp water, warmed to 110°F
- 1 tsp. + 1/2 cup granulated sugar, divided
- 1 cup milk, warmed to 110°F
- 1/2 + 1/4 cup unsalted butter, divided
- 3 large eggs, beaten
- 1 tsp salt
- 4 1/2 – 5 + cups all-purpose flour, plus more for rolling surface
Instructions
- Combine yeast and 1 tsp. sugar in small bowl. Add warmed water, stir until yeast is dissolved and let it sit until it begins to form bubbles.
- In large bowl or bowl of a stand mixer, combine ½ c. softened butter, remaining sugar and salt.
- Using stir setting on mixer or using a wooden spoon, add yeast mixture, warmed milk and beaten eggs.
- Slowly add in 2 cups of flour; stir 2 minutes or until smooth. Add in remaining 2 and ½ cups of flour, 1 cup a time until a soft dough is formed. The dough will be slightly sticky; add additional ½ cup of flour if dough is sticking too much to sides of bowl and spoon/mixer attachment.
- Sprinkle surface of counter with flour and flour hands. Turn out dough onto floured surface, and knead only slightly (fold dough only 3-4 times), enough to form a ball of dough.
- Place in a greased bowl, cover and place in a warm (but not hot) area. Allow to rise until double in size, about 1 hour. If risen dough is pressed down, the indentation should hold its shape.
- Split dough into 2 even portions. Divide each portion into 36 pieces and shape each piece into a smooth ball of dough.
- Heavily grease muffin tins. Place 3 balls of dough in each muffin tin.
- Cover muffin tins and allow rolls to rise to double in size, about 1 hour.
- Preheat oven to 375°F. Bake rolls 12-14 minutes, or until lightly golden brown.
- Brush hot rolls with any remaining butter that has been melted. Run a knife around the edges of each roll and turn out all rolls from the muffin tins. Serve warm.
Notes
- You can prepare the dough in advance; chill before the 2nd rise. Then, allow to sit room temperature for at least 1 hour before baking.
- You can freeze the dough before baking before the 2nd rise (they will keep in freezer up to 4 weeks).
- To use frozen, allow to thaw in refrigerator and then let sit at room temperature at least 1 hour. Then bake according to instructions.
- Baked, frozen rolls will keep up to 4 months, if sealed. To reheat: thaw completely and then reheat about 10 minutes in a 325 F oven. If reheating from a frozen state, increase baking time by 10-15 minutes until heated through.
- Store baked rolls in an airtight container, up to 72 hours.