Cloverleaf Rolls

Kellie Ekeland


makes the whole house smell yummy


☆☆☆☆☆ 0 votes

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

How to Make Cloverleaf Rolls


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

Printable Recipe Card

About Cloverleaf Rolls

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

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