Cloverleaf Rolls

Kellie Ekeland


makes the whole house smell yummy

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2 Hr
20 Min


1 oz
active dry yeast, 4 packages
4 large
eggs (divided use)
1/4 c
butter, melted
1 1/2 tsp
butter, melted
1/2 c
1/3 c
nonfat dry milk
1/2 tsp
5 c
all-purpose flour
vegetable oil
poppy seeds (optional)
1 1/4 c
water, warm


1In large mixing bowl, dissolve yeast in 1 1/4 cup warm water. Add 3 eggs and the butter; using the dough hook, beat on medium speed until well-blended. Add the sugar, dry milk and salt. Mix well. Add flour, 1 cup at a time, mixing until dough begin to pull away from sides of bowl.

2Lightly oil the top of dough, cover and place in a warm spot until doubled in size (about 1 hour).

3Lightly grease 12 medium muffin cups. punch down the dough on a floured board; knead lightly. Divide the dough into 12 even balls. Divide each ball into 3 smaller balls. and place three balls in each muffin cup. Beat the last egg and brush on the tops of rolls. Sprinkle with poppy seeds, if desired.

Step 4 Direction Photo

4let rise in warm area again, about 1 hour. Heat oven 350 degrees. Bake rolls for 15 to 20 minutes or until golden brown. Serve immediately.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: American
Hashtags: #Rolls, #bread