Cloverleaf Rolls Recipe

4 3 5
Cloverleaf Rolls Recipe
Cloverleaf Rolls Recipe photo by Taste of Home
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Cloverleaf Rolls Recipe

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4 3 5
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min.

Ingredients

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

Directions

In a mixing bowl, combine yeast, sugar and milk; beat until smooth. Add butter, egg and salt; mix well. Add 3 cups flour; beat until smooth. Add 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 the dough down and divide in half. Divide each half into 36 pieces and shape into balls. Place three balls each in greased muffin cups. Cover and let rise until doubled, about 30 minutes. Brush with butter. Bake at 375° for 15-18 minutes or until lightly browned. Remove to wire racks. Serve warm. Yield: 2 dozen.
Originally published as Cloverleaf Rolls in Taste of Home August/September 1998, p35

Nutritional Facts

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

  • 1 package (1/4 ounce) active dry yeast
  • 3 tablespoons sugar
  • 1-1/4 cups warm milk (110° to 115°)
  • 1/4 cup butter or margarine, softened
  • 1 egg
  • 1 teaspoon salt
  • 4 to 4-1/2 cups all-purpose flour
  • Additional butter or margarine, melted
  1. In a mixing bowl, combine yeast, sugar and milk; beat until smooth. Add butter, egg and salt; mix well. Add 3 cups flour; beat until smooth. Add 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 the dough down and divide in half. Divide each half into 36 pieces and shape into balls. Place three balls each in greased muffin cups. Cover and let rise until doubled, about 30 minutes. Brush with butter. Bake at 375° for 15-18 minutes or until lightly browned. Remove to wire racks. Serve warm. Yield: 2 dozen.
Originally published as Cloverleaf Rolls in Taste of Home August/September 1998, p35

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Reviews forCloverleaf Rolls

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MamaP User ID: 9327586 277918
Reviewed Nov. 18, 2017

"The texture was wonderful, but the flavor was off. I used 1 tsp of table salt as written, but I think it could have used another tsp."

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chilipower User ID: 6100887 23120
Reviewed Aug. 3, 2011

"Mmm...tastes the best warm. Jam goes well with these heavenly rolls, too."

MY REVIEW
countess cookie User ID: 4170037 50247
Reviewed Jun. 1, 2009

"Rolls turned out tasty. Instead of forming "cloverleaves" with the dough I rolled into 24 balls and baked in two round 9 in cake pans."

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