Cloverleaf Dinner Rolls

These soft and fluffy Cloverleaf Dinner Rolls are a delicious, easy to make yeast bread recipe that are hard to resist. A milk based dough is what makes these rolls so soft then 3 little balls of dough are tucked into a muffin tin and brushed with butter to make these a family favorite dinner roll recipe.

Homemade Cloverleaf Rolls from scratch is a must have side dish holiday dinner table but tasty enough they are worth the effort to make anytime. They are a must have in our house along side our Cheesecloth Roasted Turkey at Thanksgiving  or served along side Beef Tenderloin at Christmas.

Homemade bread was always a staple in my house growing up and Cloverleaf Dinner Rolls happened to be the first style of rolls I learned to make and still one of my favorite recipes.

I find such comfort in a good roll, and love having lots of different options dependent on my mood.

Cloverleaf Rolls are so easy to shape, and I love breaking them into pieces for easy buttering or dipping into gravy.

These dinner rolls are slightly sweet, soft, and fluffy, perfect to go with soups, stews or your holiday meal.

The kids love to devour the leftovers for breakfast with a little jam or honey.

I always use my mixer to knead the dough, but the kneading could be done by hand if a mixer with a dough attachment isn't available until the dough is smooth and elastic.

A few of my other favorite roll recipes are French Bread Dinner Rolls for when I'm in the mood for something crusty, Best Garlic French Bread Dinner Rolls, soft tender Potato Dinner Rolls, these Copycat Texas Roadhouse Rolls from Savory Experiments and Hawaiian Dinner Rolls when I'm craving pineapple sweet rolls from the grocery store.

Here's how to make these delicious Cloverleaf Dinner Rolls:

In a large bowl combine: 

• 1/4 cup Warm Water (Under 110 degrees)
• 1/4 cup Sugar
• 2 1/4 teaspoons Active Dry Yeast (1 packet).

Mix until yeast is dissolved and allow to rest 5-8 minutes until yeast is bubbly and active.

In a small saucepan combine 1 cup Milk and 1/4 cup Butter. Heat until butter is melted.

Allow to cool until under 110 degrees.

Combine yeast mixture with butter and milk mixture. Stir until combined.

Add 1 Whole Beaten Egg and mix until well combined.

Add: 

• 3 1/2 cups Flour
• 1 1/4 teaspoons Salt

Knead on medium-low speed until mixture forms dough.

Turn speed to medium and continue to knead for 5-6 minutes until soft and smooth.

Place cloverleaf roll dough in a greased or buttered bowl. Grease top of dough and cover with plastic wrap or a damp towel.

Allow dough to rise in a warm draft free place for 1-1 1/2 hours or until doubled in size.

Cloverleaf doughs ready when you poke the center and the dough doesn't spring back quickly.

Divide dough into 48 equal sized ping pong balls.

Butter a standard sized muffin pan. 

Tuck 3 pieces of dough into pan to form a cloverleaf and repeat with remaining dough.

Cover dough, and allow to rise until doubled in size; or cover and refrigerate until ready to bake.

Allow dough to come to room temperature before baking if refrigerated.

Brush with melted butter and bake in a 350 degree oven for 25-30 minutes or until golden.

Brush baked Cloverleaf Rolls with additional melted butter.

Enjoy Cloverleaf Rolls warm with butter, jam or honey but be warned they never last long.

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American

Yield: 16

Author: Serena Bakes Simply From Scratch

Cloverleaf Dinner Rolls

Cloverleaf Dinner Rolls recipe are slightly sweet, soft and fluffy yeast bread from Serena Bakes Simply From Scratch.

Prep time: 30 MinCook time: 30 MinInactive time: 2 HourTotal time: 3 Hour

Ingredients

• 1/4 cup Warm Water, (Under 110 degrees)
• 1/4 cup Granulated Sugar Or Brown Sugar
• 2 1/4 teaspoons Active Dry Yeast (1 packet)
• 1 cup Milk
• 1/4 cup Butter
• 1 whole Egg, Beaten
• 3 1/2 cups All-Purpose Flour or Whole Wheat Pastry Plus up to additional 1/4 cup
• 1 1/4 teaspoons Salt
• Additional Butter For Greasing Bowl, Pans, and Buttering Tops Of Rolls

Instructions

1. In a mixer fitted with a dough hook combine warm water, sugar, and yeast. Mix until yeast is dissolved. Allow to rest for 5-8 minutes until mixture becomes foamy.
2. In a small saucepan heat milk and butter until butter is melted. Allow mixture to cool until under 110 degrees.
3. Add butter mixture to yeast mixture, and beaten egg. Mix until well combined.
4. Add all of the flour, and sea salt. Knead on low speed until combined. Turn speed to medium and knead for 5-6 minutes until smooth yet soft.
5. Place dough into a buttered bowl, and cover with plastic wrap or a damp kitchen towel. Allow to rise in a warm draft free place for 1-1 1/2 hours or until doubled in size.
6. Butter 16 standard sized muffin tin cups.
7. Divide dough into 48 equal ping pong sized pieces. Place 3 ping pong sized balls into each muffin cup to form a cloverleaf.
8. Cover and allow to rise until doubled in size or refrigerate until ready to use. If refrigerating allow 1 hour to come to room temperature and doubled in size.
9. Preheat oven to 350 degrees.
10. Brush rolls with butter, and bake for 25-30 minutes until lightly browned.
11. Brush rolls with additional butter when removed from the oven.
12. Serve warm.

Nutrition Facts

Calories

157.34

Fat

4.51 g

Sat. Fat

2.61 g

Carbs

24.98 g

Fiber

0.89 g

Net carbs

24.09 g

Sugar

3.98 g

Protein

3.98 g

Sodium

206.37 mg

Cholesterol

22.38 mg

Calories are estimated.

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© 2014 Serena Bakes Simply From Scratch

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