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Cloverleaf Rolls

 Cloverleaf Rolls
When I was a girl, it was a rare occasion when Mom made a gourmet meal. Most often, she relied on traditional recipes like this one. My sister and I ate more than our share of these versatile golden rolls. -Brenda DuFresne, Midland, Michigan
24 ServingsPrep: 25 min. + rising Bake: 15 min.


  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 cups warm milk (110° to 115°)
  • 1/4 cup butter, softened
  • 1 egg
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 4 to 4-1/2 cups all-purpose flour
  • Additional butter, melted


  • In a large bowl, dissolve yeast in warm milk. Add the butter, egg,
  • sugar, salt and 3 cups flour. Beat until smooth. Stir in enough
  • remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover with plastic wrap and let rise in a warm place until
  • doubled, about 1 hour.
  • Punch dough down and divide in half. Divide each half into 36 pieces
  • and shape into balls. Place three balls in each greased muffin cup.
  • Cover and let rise until doubled, about 30 minutes. Brush with
  • additional butter.
  • Bake at 375° for 15-18 minutes or until lightly browned. Remove
  • to wire racks. Serve warm. Yield: 2 dozen.

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Cloverleaf Rolls (continued)

Nutritional Facts: 1 serving (1 each) equals 110 calories, 3 g fat (2 g saturated fat), 16 mg cholesterol, 127 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.