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Cloverleaf Rolls

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Cloverleaf Rolls

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  • Makes: 24 servings
  • Prep 1 hr
  • Rise 1 hr to 2 hrs
  • Bake 12 mins to 15 mins

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Ingredients

  • 1/4 cup warm water (105 degrees to 115 degrees )
  • 1 tablespoon active dry yeast
  • 1 teaspoon sugar
  • 3/4 cup milk
  • 1/2 cup butter or margarine, cut up and softened
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 4 -4 1/2 cups all-purpose flour
  • 2 eggs

Directions

  1. In a small bowl, combine water, yeast and the 1 teaspoon sugar; stir to dissolve yeast and sugar. Let stand until foamy. In a microwave-safe bowl, microwave milk, covered, on 100 percent power (high) for 1 minute and 45 seconds or until heated through (scalded).
  2. In a large mixing bowl, combine warm milk, butter, the 1/4 cup sugar and salt. Add 1 1/4 cups of the flour to milk mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Beat in the eggs and yeast mixture. Add 1 1/2 cups of the flour. Beat until combined. Add enough of the remaining all-purpose flour to make a soft dough and clears the sides of the bowl.
  3. Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (1 to 1 1/2 hours).
  4. To shape the rolls: Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease twenty-four 2 1/2-inch muffin cups.
  5. Divide each half of the dough into thirty-six equal pieces (for a total of 72 pieces). Gently pull each piece into a ball, tucking edges under to make smooth tops. Place 3 balls into each prepared muffin cup, smooth sides up. Cover with parchment paper; let rise in a warm place until nearly double in size (about 30 minutes).
  6. Bake in a 375 degrees oven for 12 to 15 minutes or until golden. Immediately remove rolls from cups. Cool slightly on wire racks; serve warm.

Make Ahead Tip

  • Wrap the cooled, baked rolls in a single layer of heavy foil. Seal, label, and freeze up to 1 month. To reheat, place baked wrapped rolls in a 350 degrees oven about 25 minutes.

Nutrition Facts

(Cloverleaf Rolls)

Servings Per Recipe 24, Folate (µg) 52, fiber (g) 1, Cobalamin (Vit. B12) (µg) 0, sugar (g) 3, calcium (mg) 20, Monosaturated fat (g) 1, iron (mg) 1, chol. (mg) 26, sat. fat (g) 3, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, sodium (mg) 141, Potassium (mg) 45, Polyunsaturated fat (g) 0, Fat, total (g) 5, vit. C (mg) 0, carb. (g) 19, vit. A (IU) 146, Trans fatty acid (g) 0, pro. (g) 3, Thiamin (mg) 0, cal. (kcal) 130

Comments (3)

crichton1 wrote:
Loved the buttery flavor and light, soft texture. Don't make these if you're in a rush, but then again, yeast breads and rolls aren't made for rush-rush days.
hfa1224 wrote:
I am curious how long the project took you, from start to finish?
crichton1 wrote:
About 3.5-4 hours, including cleanup time (we're pretty messy cooks at my house). Great project for a rainy afternoon!

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