Grandma’s Cloverleaf Rolls

Soft, buttery, and irresistibly fluffy, Grandma’s Cloverleaf Rolls are a timeless classic that turn any meal into a special occasion. With their signature three-ball design, these rolls are as beautiful as they are delicious. Perfect for holidays, family dinners, or just because, this recipe will fill your home with the comforting aroma of freshly baked bread.

Ingredients:

• 2 packages active dry yeast (4½ teaspoons)
• ½ cup water (110°F)
• 1 teaspoon sugar
• 1½ cups milk (110°F)
• ½ cup sugar
• 1 large egg (room temperature)
• ½ cup butter (melted, divided use)
• 2 teaspoons salt
• 5½ cups all-purpose flour

Instructions:

1. Proof the Yeast: In a small bowl or measuring cup, dissolve the yeast in the warm water with 1 teaspoon of sugar. Let it sit in a warm spot for about 5 minutes until foamy. This process is called “proofing” and ensures the yeast is active.
2. Prepare the Dough Base: In the large bowl of a stand mixer fitted with the paddle attachment, beat together the milk, ½ cup sugar, and egg. Stir in ½ cup of the flour until well combined.
3. Incorporate the Yeast Mixture: Add the proofed yeast mixture to the bowl and mix well.
4. Add Butter and Salt: Stir in ¼ cup of melted butter and the salt. Mix until fully incorporated.
5. Gradually Add Flour: Add 1½ cups of flour and beat until the mixture is smooth. Continue adding the remaining flour gradually, stirring until a soft dough forms.
6. Knead the Dough: Turn the dough onto a floured surface and knead by hand for 6-8 minutes, or use a stand mixer with the dough hook attachment for 2-3 minutes, until the dough is smooth and elastic.
7. First Rise: Place the dough in a greased bowl, turning to grease the top. Cover with plastic wrap or a clean kitchen towel and let rise in a warm spot for about 1 hour, or until doubled in size.
8. Shape the Rolls: Punch down the dough and divide it into 72 small, equal-sized balls for 24 rolls. Spray a muffin tin with nonstick cooking spray. Dip each ball in the remaining melted butter and place three balls into each greased muffin cup.
9. Second Rise: Cover the muffin tin and let the rolls rise in a draft-free spot for about 45 minutes, or until doubled in size.
10. Bake: Preheat the oven to 375°F. Bake the rolls for 12-15 minutes, or until golden brown.
11. Finish with Butter: Remove the rolls from the oven and brush the tops with melted butter. Serve warm with butter or honey butter.

Notes:

• Storage: Homemade rolls are best enjoyed fresh. Store leftovers in an airtight container for up to 2 days, or freeze for up to 3 months.
• Make-Ahead Tip: You can prepare the dough the night before and let it rise slowly in the refrigerator. Allow the dough to come to room temperature before shaping the rolls.

Grandma’s Cloverleaf Rolls are a heartwarming addition to any table. Their buttery flavor and soft texture make them an unforgettable treat, sure to become a beloved family tradition.

Grandma’s Cloverleaf Rolls

Grandma's Cloverleaf Rolls are soft, buttery dinner rolls made from a fluffy yeast dough and baked to golden perfection in a signature three-ball shape. Perfect for any occasion, these homemade rolls bring warmth and nostalgia to the table.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Dessert

Cuisine American

Servings 24 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 packages yeast active dry yeast equals 4 and 1/2 teaspoons
• ½ cup water 110°F
• 1 teaspoon sugar
• 1 ½ cups milk 110°F
• ½ cup sugar
• 1 large egg room temperature
• ½ cup butter melted – divided use
• 2 teaspoons salt
• 5 ½ cups all-purpose flour

Instructions

 

• 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

Remember, homemade rolls do not last as long as commercial ones. Eat within a day or two or freeze for up to 3 months.

 

Keyword rolls

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