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Sesame Cloverleaf Rolls

 Sesame Cloverleaf Rolls
I modified this recipe from one I found a few years ago. The rolls have a nice light texture. —Geri Barr, Calgary, Alberta
30 ServingsPrep: 20 min. + rising Bake: 15 min.


  • 2-1/2 cups warm water (110° to 115°), divided
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 teaspoon plus 1/2 cup sugar, divided
  • 1/2 cup butter, softened
  • 2 eggs
  • 7 to 7-1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 egg yolk
  • 2 tablespoons cold water
  • 2 tablespoons sesame seeds


  • In a small bowl, combine 1/2 cup warm water, yeast and 1/2 teaspoon
  • sugar; let stand for 5 minutes. In a large bowl, cream butter and
  • remaining sugar. Beat in eggs. Add 4 cups flour, salt and remaining
  • warm water; beat until smooth. Beat in yeast mixture. 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 top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide into
  • six portions. Divide each portion into five pieces. Divide each
  • piece into three balls. Place three balls in each greased muffin
  • cup. Cover and let rise until doubled, about 1 hour.
  • Beat egg yolk and cold water; brush over dough. Sprinkle with sesame

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Sesame Cloverleaf Rolls (continued)

Directions (continued)

  • seeds. Bake at 350° for 15-20 minutes or until golden brown.
  • Remove to wire racks. Yield: 2-1/2 dozen.
Nutritional Facts: 1 roll equals 157 calories, 4 g fat (2 g saturated fat), 29 mg cholesterol, 194 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.