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

★★★★★ 3 votes
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

How to Make Cloverleaf Rolls - Cassie's


  • 1Put 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.
  • 2Stir 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.
  • 3Two 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.
  • 4Preheat the oven to 350 degrees. Bake the rolls for 15 minutes, or until golden brown.
  • 5These rolls are very light and tender..just delicious hot, right out of the oven.

Printable Recipe Card

About Cloverleaf Rolls - Cassie's

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