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

How to Make Italian Cloverleaf Rolls


  1. Prepare 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.

Printable Recipe Card

About Italian Cloverleaf Rolls

Course/Dish: Savory Breads

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