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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
  • Total Time
    Prep: 25 min. + rising Bake: 15 min.
  • Makes
    2 dozen

Ingredients

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

Directions

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

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Reviews

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Average Rating:
  • MamaP
    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.

  • chilipower
    Aug 3, 2011

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

  • countess cookie
    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.