Cloverleaf Rolls
Soft, buttery and irresistible, cloverleaf rolls make every meal feel homemade. They pull apart perfectly and look beautiful on any dinner table.
Servings: 12 rolls
Equipment
- Stand Mixer with Paddle Attachment
- Muffin Pan 12-Count
Ingredients
- 1 ¼ Cups milk warm, not hot
- ¾ Stick butter 6 Tablespoons, at room temperature
- ¼ Cup granulated sugar
- 1 Tablespoon instant yeast
- 1 egg large, at room temperature
- 3 ¾ Cups bread flour plus more if needed
- 1 Teaspoon salt
- nonstick cooking spray
For the Egg Wash
- 3 Tablespoons milk
- 1 egg yolk
Optional
- butter melted, to brush on tops of rolls when they come out the oven
Instructions
Prepare the Dough
- In the bowl of a stand mixer add the warm milk, butter, sugar, yeast, and egg.
- Attach a paddle attachment and mix the ingredients until mostly combined. You'll still have small pieces of butter, that’s okay.
- Add the flour and salt and mix on low until mostly combined then increase the speed and knead for about 10 minutes until the dough is smooth and pulls away from the sides.
- If at about the 5 to 7-minute mark the dough is very sticky still, you can start adding more flour. You may not need to though.
- Remove the dough briefly to your hand or a clean counter and spray your stand mixer bowl with cooking spray. Note: If your stand mixer bowl is small, you can use a larger mixing bowl for the rise.
Let the Dough Rise
- Return the dough to the bowl, cover with plastic wrap and let rise until doubled in size, 60 to 90 minutes.
- Preheat your oven to 425°F when the dough has doubled and spray a 12-count standard muffin tin with cooking spray.
Shape the Cloverleaf Rolls
- Turn your dough onto a clean counter and divide it into 12 pieces.
- Divide each of the 12 pieces into 3 pieces.
- Roll each piece into a small ball and place 3 pieces in each muffin tin well next to each other.
- Spray a piece of plastic wrap and loosely drape over the top of the tin.
Let the Dough Rise Again
- Let the dough rise until visibly poofy (but not doubled in size), 10 to 15 minutes.
Add the Egg Wash
- While the dough is on the second rise, make the egg wash by whisking together the egg yolk and milk together.
- When the rolls are ready to go in the oven, gently brush the rolls with the egg wash to cover the top.
Bake the Rolls
- Bake for 12 to 15 minutes or until the tops are golden brown.
Let Them Cool
- Let the rolls cool inside the tin for 10 minutes.
- Brush the tops of the rolls with melted butter, if liked.
- Remove them to a cooling rack to cool a little longer.
Serve and Enjoy
- Serve warm with butter and honey or your favorite jam.
Notes
Use room temperature ingredients: This helps the dough rise evenly.
Flour amount: You may need up to ½ cup extra flour depending on your humidity and kitchen temperature. Add 2 to 3 tablespoons at a time until your dough pulls away from the sides. The dough will be tacky but not sticky. Don't over-flour or the rolls will be dry and not as yummy.
Proof properly: Allow enough time for both rises so the rolls stay light and fluffy.
Shape evenly: Make the dough balls uniform so they bake consistently.
Stand mixer bowl: If your stand mixer bowl is small and doesn’t have enough room for the dough to double, grease a large enough bowl and put the dough in there to rise.
Flour amount: You may need up to ½ cup extra flour depending on your humidity and kitchen temperature. Add 2 to 3 tablespoons at a time until your dough pulls away from the sides. The dough will be tacky but not sticky. Don't over-flour or the rolls will be dry and not as yummy.
Proof properly: Allow enough time for both rises so the rolls stay light and fluffy.
Shape evenly: Make the dough balls uniform so they bake consistently.
Stand mixer bowl: If your stand mixer bowl is small and doesn’t have enough room for the dough to double, grease a large enough bowl and put the dough in there to rise.
Nutrition
Calories: 186kcal | Carbohydrates: 34g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 33mg | Sodium: 212mg | Potassium: 93mg | Fiber: 1g | Sugar: 6g | Vitamin A: 90IU | Vitamin C: 0.001mg | Calcium: 46mg | Iron: 0.5mg
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