Food and Recipes Bread Rolls And Buns Cloverleaf Rolls 5.0 (1) Add your rating & review Soft, buttery, and fluffy, these rolls always belong on the table. By Catherine Jessee Catherine Jessee Catherine Jessee is an Assistant Digital Food Editor at Southern Living. She is a writer, recipe tester, and recipe developer with a passion for Appalachian foodways, culture, and history. Prior to joining the Southern Living, Catherine tested and developed recipes for print and digital publications like EatingWell, Food & Wine, Real Simple, Serious Eats, Southern Living, and more. Southern Living's editorial guidelines Published on October 15, 2023 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster Active Time: 45 mins Total Time: 2 hrs 50 mins Servings: 12 Cloverleaf rolls are light, buttery, fluffy, and fun—like a pull-apart bread, only fancier. Because they pull apart into individual portions, they’re perfect as bite-sized sides at a dinner party, potluck, or celebratory holiday meal. Cloverleaf Rolls Ingredients To make cloverleaf rolls, you’ll need: Milk: This provides the moisture for the dough:Granulated sugar: A little sugar feeds the yeast and tenderizes the roll dough.Instant or quick-rising yeast: Such as Fleischmann’s RapidRise.All-purpose flour: This provides the right balance of structure and texture.Egg: Egg doughs like this one are richer than most traditional yeast doughs.Unsalted butter: Butter is added to the dough to make ultra rich.Kosher salt: This type of salt is used to season the rolls.Flaky salt: This goes on top at the end. All of the ingredients are widely available and easy to find at local grocery stores. Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster 28 Homemade Rolls And Breads To Complete Your Holiday Feast How To Make Cloverleaf Rolls Full instructions for this yeast roll recipe are below (with step-by-step pictures), but here's a brief overview before you get started: Make dough: Whisk together milk, sugar, and yeast and let the mixture stand until foamy. Place the flour and salt in a stand mixer bowl fitted with a dough hook attachment, and add the milk mixture and egg to the flour mixture. Beat on low speed until combined and a shaggy dough forms. Next, add melted butter, and beat to fully incorporate. Let dough rise: Increase the mixer speed to medium, and beat until the dough is smooth (about 8 to 10 minutes). Cover with plastic wrap, and set aside at room temperature until it doubles in size.Divide dough: On a clean work surface, divide the dough into 12 equal pieces, and then subdivide each of those pieces into three. Roll each piece into a tight ball and dip into melted butter. Place three balls together in each well of an ungreased muffin tray.Let rolls rise: Loosely cover the tray with plastic wrap, set it aside, and let rise at room temperature until doubled in size. Meanwhile, preheat the oven to 350°F.Bake rolls: Bake in the preheated oven until puffed and golden brown. Remove from the oven and immediately brush the rolls with the rest of the melted butter, and top evenly with flaky salt. Test Kitchen Tip A good way to tell if the second rise is well-proofed: when it’s puffed just to the top of the muffin well or springs back slowly. Why Are They Called Cloverleaf Rolls? These rolls, in clusters of three dough balls each, get their name from the cloverleaf plant, which has three portions. How To Serve Cloverleaf Rolls Let the rolls cool slightly in the tray until they are cool enough to handle, about 5 minutes. Serve them warm. Cloverleaf rolls are an ideal side on just about any well-rounded dinner plate—alongside a protein, vegetable, and salad. And we won't argue against a pat of butter on each one. Can You Make Cloverleaf Rolls Ahead? Prepare these rolls ahead overnight: Before baking, cover them loosely with plastic wrap, and place in the refrigerator for 12 hours. Then bake them and top with melted butter and flaky salt when you are ready to serve. Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster Cloverleaf Rolls Variations Brushing these rolls with honey butter would make them even fancier (but they’re quite special just according to the original recipe, too). Or dress them up in a major way by tucking a little chicken liver pate in the center between the three cloverleafs. More Rolls Recipes Buttery Yeast Rolls Parker House Rolls Make-Ahead Yeast Rolls Hurry-Up Homemade Crescent Rolls Buttermilk Drop Biscuits Southern Butter Rolls Editorial contributions by Alesandra Dubin. Ingredients 3/4 cup warm milk (about 110°F) 2 Tbsp. granulated sugar 1 (1/4-oz.) pkg. instant or quick-rising yeast (such as Fleischmann’s RapidRise) 3 cups (about 12 3/4-oz.) all-purpose flour 2 tsp. kosher salt 1 large egg, beaten 10 Tbsp. (5 oz.) melted unsalted butter, divided Flaky salt Directions Activate yeast: In a medium bowl, whisk together milk, sugar, and yeast. Let stand until foamy, about 5 minutes. Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster Make dough: Place flour and salt in a stand mixer bowl fitted with a dough hook attachment. With mixer running on low speed, add milk mixture and egg to flour mixture. Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster Beat on low speed until combined and a shaggy dough forms, 2 to 3 minutes. Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster With mixer still running on low speed, gradually add 5 tablespoons of the melted butter, and beat until butter is completely incorporated, 3 to 4 minutes. (It takes some time for butter to incorporate into the dough.) Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster Increase mixer speed to medium, and beat until dough is smooth and elastic, 8 to 10 minutes. Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster Let dough double: Cover bowl with plastic wrap, and set aside at room temperature until doubled in size, 1 to 2 hours. Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster Divide dough: Turn dough out onto a clean work surface. Divide into 12 equal pieces (about 2 ounces each). Working with 1 piece of dough at a time, divide each into 3 equal pieces (about 3/4 ounce each). Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster Fill muffin tray with dough balls: Roll each piece into a tight ball, and dip into 3 tablespoons of the melted butter. Place 3 balls together in each muffin well of an ungreased 12-cup muffin tray. Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster Let rolls rise: Loosely cover tray with plastic wrap; set aside, and let rise at room temperature until doubled in size and dough springs back slowly when gently pressed, 45 minutes to 1 hour. Meanwhile, preheat oven to 350°F. Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster Bake rolls: Bake in preheated oven until puffed and golden brown, 12 to 14 minutes. Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster Rate It Print Additional reporting by Alesandra Dubin