Cloverleaf Rolls Recipe For Dinner

It’s hard to resist these pillow-soft and buttery Cloverleaf Rolls. These are made with milk dough which has an unbelievably soft and cloud-like texture. You’ll love the delicious layers when you pull the 3 clover leaves apart.


Prep Time: 30 minutes

 Cook Time: 15 minutes

 Rising Time: 2 hours

Total Time: 2 hours 45 minutes


Skill Level: Easy

Cost to Make: $4-$6

Keyword: cloverleaf dinner rolls, cloverleaf rolls, milk bread rolls

Cuisine: American

Course: Bread

Calories: 231 kcal

Servings: 12 dinner rolls

Ingredients

Cloverleaf Rolls:

  • 3 Tbsp warm water, (115˚F)
  • 2 1/4 tsp active dry yeast, (1 packet yeast)
  • 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)

For the Topping:

  • 3 Tbsp unsalted butter, divided, melted
  • 1 tsp kosher salt

Instructions

  1. In the bowl of a stand mixer, add 3 Tbsp very warm water (115˚F). Sprinkle the top with 1 packet of yeast, whisk to combine, and let rest uncovered for 7 minutes until foamy on top.
  2. Add warm milk, melted butter, sugar, egg, and salt.  Whisk until blended, then gradually whisk in 2 cups of flour then switch to the dough hook attachment and add the remaining 1 1/2 cups of flour in thirds, letting it incorporate with each addition. Add more flour a little bit at a time until the dough feels moist to the touch, but it shouldn’t stick to clean/dry fingertips.
  3. Knead 10 minutes on speed 2 of a stand mixer, or knead by hand. The dough should pull away from the sides of the bowl as it kneads and will be smooth and elastic.
  4. Transfer dough to a large oiled bowl, turning the dough to coat in oil. Cover the bowl with plastic wrap and let rise in a warm place (90-100˚F) for 1 to 1 1/2 hours or until doubled in volume.
  5. Transfer dough to a smooth, clean work surface. You should not need any additional flour at this point. Divide the dough into 12 even pieces then divide each piece of dough into 3 small pieces. Cup your hand over each of the small pieces and roll over work surface to form a ball. Butter a 12 count muffin pan  and place 3 little balls of dough into each muffin cup.
  6. Oil a sheet of plastic wrap and place the oiled side loosely over the rolls. Let rest in a warm place for 30-45 minutes until visibly puffed. Meanwhile, preheat the oven to 425˚F with a rack in the center.
  7. Once rolls have risen, brush the tops with 2 Tbsp melted butter and bake in a preheated oven at 425˚F for 13-15 minutes or until golden brown. As soon as they are out of the oven, brush with more melted butter and sprinkle with kosher salt. Transfer to a  wire rackto cool for 15 minutes and serve warm.

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

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