Tangy Lemon Clovers Recipe
Tangy Lemon Clovers Recipe photo by Taste of Home
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Tangy Lemon Clovers Recipe

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Lemon extract and lemon peel lend to the refreshingly different flavor of these rolls. My family can barely wait for them to cool slightly before eating one.
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min.
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min.
MAKES: 24 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 1/2 cup sugar
  • 1/2 cup nonfat dry milk powder
  • 1/2 cup butter-flavored shortening
  • 3 eggs
  • 1 teaspoon salt
  • 1 teaspoon lemon extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 5 to 5-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup butter, melted

Nutritional Facts

1 each: 217 calories, 7g fat (2g saturated fat), 32mg cholesterol, 140mg sodium, 34g carbohydrate (14g sugars, 1g fiber), 5g protein.


  1. In a large bowl, dissolve yeast in warm water. Add the sugar, milk powder, shortening, eggs, salt, extract, spices and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a lightly 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.
  3. Punch dough down. Turn onto a floured surface; divide in half. Cover and let rest for 15 minutes. Shape each portion into a 16-in. log. Cut each log into 12 pieces; shape each piece into a ball.
  4. In a shallow bowl, combine the sugar, peel and nutmeg. Dip tops of balls in butter, then in sugar mixture.
  5. Place topping side up in well-greased muffin cups. Using greased kitchen scissors, cut rolls into quarters, almost to the bottom. Cover and let rise until doubled, about 45 minutes.
  6. Brush with remaining butter; sprinkle with remaining sugar mixture. Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 2 dozen.
Originally published as Tangy Lemon Clovers in Best of Country Breads 2000, p77

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Dakotamouse User ID: 7897681 246010
Reviewed Mar. 25, 2016

"My neighbor just made a batch of these and sent some over to share. They are amazing! So tender and flavorful. Can't say if they were difficult to make but I know I am going to try them."

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