Italian Cloverleaf Rolls

Debra Russell


I made these for saint Pats Day, except I added food color to make it green. They tasted great and were fun for the kids to have big clovers to go with their corn beef and cabbage.

★★★★★ 1 vote
1 Dozen
20 Min


1 pkg. (16 oz.) hot roll mix
2 tablespoons butter, melted
3 tablespoons grated parmesan cheese
1 tablespoon sesame seeds
¾ teaspoons dill weed
¾ teaspoons dried basil
½ teaspoon garlic salt


1Prepare roll mix according to package directions.
Divide dough into 12 portions; divide each into three pieces.
Shape each into a ball. Place three balls in each greased muffin cup. Brush with butter.

Combine Parmesan cheese, sesame seeds, dill, basil and garlic salt; sprinkle over tops. Cover and let rise in a warm place until doubled, about 20 minutes.

Bake at 375 for 15 to 20 minutes or until golden brown.
Remove rolls from the pan to a wire rack. Serve warm.

About Italian Cloverleaf Rolls

Course/Dish: Savory Breads