Cloverleaf Rolls - Cassie's

Cassie *


These are the lightest,moistest, most delicious Cloverleaf roll I have ever eaten.

So easy too, and the dough is so nice to work with.

I doubled the recipe. I am posting the recipe that makes 12.

I hope you try them..they are so easy, yet delicious. I love how it left my house smelling so divine..

My photo's

pinch tips: How to Knead Dough



12 rolls


25 Min


15 Min




3 Tbsp
unsalted butter
1/4 c
1 tsp
3/4 c
(1/4-ounce) package (2 1/4 teaspoons) active dry yeast
1/2 c
warm (110 degrees) water
1 large
egg, beaten
3 - 1/2 c
all-purpose flour
3 - 4 Tbsp
unsalted butter, melted

Directions Step-By-Step

Put the butter, sugar, and salt in a large bowl. ( I mixed the dough in my KitchenAid mixer).

In a small saucepan, heat the milk until warm; pour it over the butter mixture and let cool. In a small bowl, sprinkle the yeast over the warm water; set aside to proof until foamy, about 5 minutes.
Stir the yeast mixture into the butter mixture. Beat in the egg, then beat in the flour until you have a soft dough. Cover and refrigerate.
Two hours before baking, turn the dough out onto a floured surface and divide it in half. Divide each half into 6 equal portions, then divide each portion into 3 pieces.

Roll each piece into a ball, dip into the melted butter, and place in a muffin tin, 3 balls to a muffin cup. ( I didn't dip mine, I buttered the muffin tins, then once removed from oven, I buttered).

Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Preheat the oven to 350 degrees. Bake the rolls for 15 minutes, or until golden brown.
These rolls are very light and tender..just delicious hot, right out of the oven.

About this Recipe

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