Last updated on November 6th, 2024

These classic Cloverleaf Dinner Rolls are light, soft and buttery and make a perfect accompaniment with dinner. We would only have these rolls at holidays as they are a handmade labor of love. This recipe is a family favorite from my Nan’s handwritten recipes.

How to make Cloverleaf Dinner Rolls:

INGREDIENTS

flour:

This recipe calls for a mixture of bread flour and all-purpose flour. My favorite brand of flour is King Arthur. I always use unbleached flour. If you buy King Arthur flour in bulk, they use alternate names of Special Patent Flour (12.7% protein) which is best for yeast breads, buns, and pastries and their all-purpose flour Sir Galahad (11.7% protein) is best for pizza dough, cookies, muffins and quick breads.

yeast:

Traditional yeast in packets are easy to make. Take 2 packets and add ½ c. warm water (110°). Let it stand for about 5 minutes until bubbly. You can add 1 T. sugar or honey as well to help activate the yeast. Instant Yeast also works well. My favorite brand is SAF Instant Gold, as it is a natural, professional-grade yeast.

EQUIPMENT

stand mixer for kneading:

Use a heavy duty stand mixer like a KitchenAid, with a dough hook attachment as this recipe calls for a lot of flour and saves kneading by hand.

baking sheet:

Always use light-colored, aluminum muffin pans. I use Nordic Ware aluminum muffin pans that are lightly greased. Aluminum is best for distributing and reflecting even heat during the baking process. Dark baking pans conduct more heat off the surface, which may lead to your baked goods to burn or darken on the edges before they are fully cooked.

Cloverleaf Dinner Rolls

Course: Bread

Cuisine: American

Keyword: bread, rolls

Prep Time: 15

Cook Time: 15

Servings:

Print Recipe

Ingredients

YEAST

½ c. warm water
4 ½ tsp. yeast 2 packets

WET INGREDIENTS

2 c. warm whole milk
6 T. sugar
10 T. melted butter
2 eggs

DRY INGREDIENTS

4 c. bread flour
2 ⅔ c. unbleached flour
1 ¼ tsp. salt

Instructions

PREP

Mix together yeast and warm water and set aside. Melt butter and set aside to cool.
Set mixer with dough hook.
In a separate bowl wisk together dry ingredients.

MAKE BATTER

Place liquid ingredients into stand mixer and mix together.
Using the low speed of the mixer add in 2 cups of dry ingredients at a time until dough starts to form. Knead in mixer for 3-5 minutes until the dough is soft and doesn't stick to the sides of the bowl.
To see if the gluten has fully developed, take a small piece of dough and hold between both hands and stretch using your thumbs and first fingers up against the light (windowpane test) and if you can stretch it without breaking it and see through it, then its ready to rise. If not, knead dough on a lightly floured surface for a few more minutes until soft and the stretch test works.
Place dough into a greased bowl and use proofing setting on oven or place by a fire until doubled in size (about 1 hour).

SHAPE DOUGH

Spray 2 muffin pans with non-stick spray.
Punch dough and divide into 36 pieces. Knead each piece into ball on your palm and dip in some melted butter. Place 3 balls into each muffin cup.
Cover rolls and let them rise again for about 30 minutes.
Pre-heat oven to 375°.

BAKE

Bake at 375° for 15-18 minutes. Remove rolls from pans and brush immediately with butter.