Old fashioned cloverleaf rolls are tender and buttery with a sweet, light crumb. These are the homemade dinner rolls that your grandmother made! The number of rolls depends on the size of the muffin cups.
In a small bowl or measuring cup dissolve the active dry yeast in the warm water with 1 teaspoon of sugar.
Set aside in a warm place for 5 minutes and allow to foam up. This is called "proofing".
Beat milk, ½ cup sugar, and egg in the large bowl of a stand mixer fitted with the paddle attachment.
Stir in ½ cup of flour.
Add the yeast mixture.
Add ¼ cup of the butter and the salt and mix well.
Add 1 ½ 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 with the dough hook mixer according to manufacturer's instructions - usually about 2-3 minutes.
Put the dough in a greased bowl. Grease the top and cover it with plastic wrap or a clean kitchen towel or tea towel.
Allow to rise in a warm spot for about an hour, or until doubled.
Punch dough down.
Spray muffin tin with nonstick cooking spray.
Roll into 72 equal sized small balls for 24 rolls.
Dip the balls in the remaining melted butter and place three in each greased muffin cup.
Cover and let rolls rise in a draft-free place until doubled, about 45 minutes.
Bake rolls at 375 degrees for 12-15 minutes or until golden brown.
Brush the top of the rolls with melted butter.
Serve with butter or honey butter.
Notes
Watch the full length video on YouTube to see exactly how I make these homemade cloverleaf rolls!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.
You can brush the rolls with a little egg yolk mixed with a teaspoon of water and sprinkle with sesame seeds if you like.
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.
Remember, homemade rolls do not last as long as commercial ones. Eat within a day or two or freeze for up to 3 months.
This recipe has been updated October 18, 2021 for better instructions, to add the link to the video, and to account for changes in pan sizes.