Classic, old fashioned cloverleaf rolls are definitely one of my favorite types of dinner rolls to bring to the table. They’re light and fluffy, buttery, and slightly sweet plus you can pull them apart so that there are more inside edges to hold all of that melting butter. If you don’t have much experience with yeast baking these are a great place to start – you might also want to read through my guide to homemade bread baking for the answers to any questions you might have. This post is updated from the August 2008 version. Last update March 6, 2020.
For this recipe you’ll need: all purpose flour, yeast, sugar, milk, egg, butter, salt
Remember?
When I was growing up we always had the kind of cloverleaf rolls that you buy at the store and brown in your oven — and only on holidays. I was always happy to stack a couple on my plate when they were passed. To steal a phrase from one of my sons – I thought they were the bombdiggity with two scoops of koo koo kachoo. Well I did right up until the fateful day I found out you can make them from scratch!
OMG — they were so much better that I was totally hooked.
These are an easy roll to make and most people really like them because the shape is so…home. There is just something about light, buttery rolls that makes you think of chilly days, pot roast, and apple pie — or is that just me?
I’ve made them with all kinds of variations. I’ve used whole wheat flour, half whole wheat flour, honey… you name it. All of the variations are delicious but I keep coming back to the basic, old fashioned cloverleaf roll. I don’t know — there’s just something about them that’s perfect.
When you pull it open the fragrance of sweet, yeast bread surrounds you. The crumb is small and delicate and one look tells you just how good that first bite is going to be. I usually have to “test” one before they get to the table — after all what if they were terrible?
But they never are.
Copycat brown and serve rolls
You can even make your own brown and serve type rolls with this recipe. Just follow these easy steps –
- Bake them about 8 minutes, or until they are done but haven’t started to brown.
- Remove from the oven and let cool.
- Put them on a cookie sheet and freeze until they are frozen solid.
- Store them in the freezer in airtight containers until ready to serve.
- When ready to serve just put the frozen rolls on a cookie sheet and bake them at 375F until golden – about 5 minutes.
Wear pearls and high heels to dinner. You’ll feel just like Mrs. Cleaver.
Instructions
You’ll shape the rolls after the first rising and the technique couldn’t be easier. Here’s what I do –
- Divide the dough into 24 equal pieces. For exact results weigh each piece of dough and make sure it weighs close to the same.
- Divide each piece in 3 equal pieces.
- Roll into balls.
- Butter 24 muffin cups.
- Dip each piece of dough in melted butter and place three balls in each muffin cup.
- When they rise they form the clover. If you want you can even use two kinds of dough like white and dark whole wheat — it looks pretty cool.
- Brush with melted butter.
- Bake.
- Brush with melted butter.
See? Easy as pie.
FAQs
How long do you bake them?
Cloverleaf rolls go in the oven for 12 minutes or so.
How do you make them fluffy?
It’s not hard to make light, fluffy rolls … when you know how –
- Use whole milk for the liquid.
- Make sure the dough is kneaded well and rises properly before baking.
- Follow the recipe carefully.
- Don’t overbake.
- Brush the tops with melted butter and cover them with a clean tea towel when they come out of the oven to keep them soft.
Variations
These basic dinner rolls have numerous variations. Here are some of my favorites –
- Substitute whole wheat flour for half the white flour called for. Remove 1 tablespoon of flour from each cup and replace it with 1 tablespoon of gluten to keep the rolls soft.
- Dip the dough balls in melted butter mixed with garlic, Italian herbs mix, or even chili powder before putting them in the muffin tins.
- Use a light vegetable oil or melted coconut oil in place of the butter to make them vegan.
- When making the dough balls push your finger into each one to make a hole. Insert a mini-marshmallow that has been rolled in cinnamon sugar. Form the dough ball around the marshmallow to enclose it completely. Bake as directed.
- If you’re gluten free try this quick and easy, no rise gluten free yeast rolls recipe from Gluten Free on a Shoestring.
Equipment
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What’s new? A brand new store full of things to help you make the recipes, celebrate the days, and create the memories! Check out Restless Chipotle & Co. As always, thanks so much for being a part of Restless Chipotle!
I love Nordic Ware – that’s not a surprise to anyone. The quality of their pans is amazing – they last forever. I love these nonstick muffin tins with handles. It works great with these dinner rolls!
Related recipes
I love to make all kinds of breads and rolls so I have a pretty large number of recipes here on Restless Chipotle. Here are some of my favorites –
- English muffin bread
- Whole wheat rolls
- Buttermilk honey bread (this makes great rolls, too)
- Cinnamon rolls
- White Chocolate Hot Cross Buns
- Vienna Rolls
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Old Fashioned Cloverleaf Rolls
Print Add to CollectionIngredients
- 2 packages yeast
- 1/2 cup warm water
- 1 teaspoon sugar
- 1 1/2 cups warm milk
- 1/2 cup sugar
- 1 egg, , room temperature
- 1/2 cup unsalted butter, , melted – divided use
- 2 teaspoons salt
- 5 1/2 cups all-purpose flour
Instructions
- In a bowl dissolve the yeast in the warm water with 1 teaspoon of sugar.
- Set aside for 5 minutes and allow to foam up.
- Beat in milk, 1/2 cup sugar, egg, 1/4 cup of the butter and salt.
- Add 2 cups of flour and beat until smooth.
- Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface and knead until smooth about 6-8 minutes (or knead in your stand mixer according to manufacturer’s instructions)
- Put the dough in a greased bowl. grease the top and cover it.
- Allow to rise in a warm spot for about an hour, or until doubled.
- Punch dough down.
- Roll into 90 equal sized balls.
- Dip the balls in the remaining melted butter and place three in greased muffin cups.
- Cover and let rise until doubled, about 45 minutes.
- Bake at 375 degrees for 12-15 minutes or until golden brown.
- Brush with melted butter.
- Serve with butter or honey butter.
Notes
- Substitute whole wheat flour for half the white flour called for. Remove 1 tablespoon of flour from each cup and replace it with 1 tablespoon of gluten to keep the rolls soft.
- Dip the dough balls in melted butter mixed with garlic, Italian herbs mix, or even chili powder before putting them in the muffin tins.
- Use a light vegetable oil or melted coconut oil in place of the butter to make them vegan.
- When making the dough balls push your finger into each one to make a hole. Insert a mini-marshmallow that has been rolled in cinnamon sugar. Form the dough ball around the marshmallow to enclose it completely. Bake as directed.
Anna
If I want to make ahead for tonight. Can I parbake and not freeze them? Just let them cool and brown and serve when I’m ready?
Marye
You sure can, Anna!
Sandy Ward
Can I use instant yeast ? It’s all I have
Marye
Yes, use it as directed on the package – I think you add it with the flour.
Alyssa
This is the same recipe my grandma always made and we all fought over them. Since finding it, I’ve made these buns dozens of times and they just get better each batch. I don’t bother with the three balls and just divide the dough into 24.
Marye
Alyssa – I am so glad you like them!
Sugar Bostick
Can I make these the night before? If so, can I store dough in refrigerator in the muffin pans already divided? Thank you!
Marye
Yes, you can do that OR you can use them as brown and serve rolls by baking at 275 for 20 minutes…without letting them brown..then you can freeze them and bake them when you’re ready (425F until golden)
Tanya Fraley
How much yeast, 2 tsps, or 2 pkgs.?
Marye
2 pkgs. 🙂
Michele Helton
I am amazed at how light these rolls are! The dough was so soft I was certain I had done it wrong but it’s a beautiful dough to work with. I divided it in half, cut into small pieces and I can’t say enough how well it handles. The rolls are on the second rise, I’ll let you know after they bake if they come out as light and buttery as I expect.
Kim
Do you have to use unsalted butter?
Marye Audet
No but you’ll need to reduce the salt in the recipe a little
Paula
I use unsalted butter in mine and they come out delicious and tender.
Marcie
What type of yeast is used?
Marye Audet
Active dry yeast – I use Red Star
Christine
I am confused about how to divide the dough.
In the instructions below the photos, you say to divide the dough into 24 pieces and then to divide each of those pieces into 3 pieces. That would make a total of 72 pieces to make 24 rolls.
In the instructions below the recipe, you say to divide the dough into 90 pieces.
That would make 30 rolls.
Which is correct?
Marye Audet
For smaller rolls it’s 90 and for larger it’s 72. it doesn’t matter as long as you have a number divisible by 3
Michele
I’m going with 24 rolls. I can see a recipe having a yield of two dozen rolls over 30.
Veronica
Use this recipe all of the time now. Fell in love with them the first time i made them.
Thank you for sharing.
Marye Audet
I am so glad you like them!!
Marcie
What type of yeast did you use?
Lauren
It’s the night before thanksgiving and it’s midnight-my house smells AMAZING! These rolls came out so perfect! First time making any kind of bread-so excited to serve these tomorrow! Thanks for the great share!
Marye Audet
Thanks for letting me know!!
Laurie
Made these today. OMG THANK YOU for putting it out there. I have been looking for one that reminds me of my late mother. They taste just like the one my mom made when I was little…
Marye Audet
I love hearing that! So glad you found them!
Lyla
Loved these cloverleaf rolls. Easy, for my first bread experience. And it worked! I did forget salt….oh well! More butter (salted) on top!!
Marye Audet
YAY! You can shape them in other shapes as well… and they freeze just fine.
Peggy Hinton
Can this recipe be divided in half, I have only one 12 muffin pan. And there is only 6 of us during the Holidays.
Your Old Fashioned Cloverleaf Rolls recipes.
Marye Audet
Sure! You won’t need to change the amount of yeast .. or the egg. Just half everything else.
Peggy Hinton
Thank you!
Peggy Hinton
Great!