Here’s a recipe for ultra-soft Cloverleaf Dinner Rolls that are buttery, tender, and perfect for any meal. The cloverleaf shape makes them fun to pull apart!
Cloverleaf Dinner Rolls
Yield: 12 rolls
Prep Time: 20 mins (+ 1.5–2 hrs rising)
Bake Time: 15–18 mins
Ingredients:
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3 ¼ cups (406g) all-purpose flour (plus extra as needed)
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¼ cup (50g) granulated sugar
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1 packet (2 ¼ tsp) instant yeast (or active dry yeast*)
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1 tsp salt
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½ cup (120ml) whole milk, warmed (about 110°F)
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½ cup (120ml) water, warmed (about 110°F)
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1 large egg, room temperature
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¼ cup (56g) unsalted butter, melted (plus extra for brushing)
Instructions:
1. Mix the Dough:
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In a large bowl (or stand mixer with dough hook), whisk together 1 ½ cups flour, sugar, yeast, and salt.
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Add the warm milk, water, egg, and melted butter. Mix until combined.
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Gradually add the remaining flour (about 1 ¾ cups) until a soft, slightly sticky dough forms.
2. Knead the Dough:
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Knead by hand (10 mins) or with a mixer (5 mins) until smooth and elastic.
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The dough should be tacky but not overly sticky—add a little more flour if needed.
3. First Rise:
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Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1–1.5 hours, or until doubled.
4. Shape the Rolls:
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Punch down the dough and divide into 36 equal pieces (about 20g each).
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Roll each piece into a small ball.
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Grease a 12-cup muffin tin. Place 3 dough balls into each cup (forming a cloverleaf).
5. Second Rise:
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Cover and let rise for 30–45 mins, until puffy.
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Preheat oven to 375°F (190°C).
6. Bake:
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Bake for 15–18 mins, until golden brown.
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Brush with melted butter right after baking for extra softness.
7. Serve Warm!
Tips for Success:
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Yeast Note: If using active dry yeast, dissolve it in the warm milk/water with a pinch of sugar first.
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Softness Secret: Don’t overbake—the rolls should sound hollow when tapped.
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Make-Ahead: Shape rolls, refrigerate overnight, then let rise before baking.
Enjoy your pillowy-soft, buttery cloverleaf rolls! 🍞✨
