One of the highlights of my childhood was visiting my grandmother’s house for Sunday dinner and enjoying her fresh baked cloverleaf rolls. The warmth of her kitchen, filled with mouth-watering aromas, always made me feel loved and cherished.
Picture this: fluffy, golden-brown rolls, perfectly baked to perfection, nestled together like delicate clover leaves. They were not only visually appealing but also incredibly delicious. The soft texture and buttery flavor were unmatched, leaving us craving for more with each bite.
What made these rolls even more special was the love and care that she put into every step of the process. From meticulously measuring the ingredients to shaping each individual roll, she poured her heart and soul into these little masterpieces. Watching her work was a true testament to her culinary skills and the years of practice she had under her belt.
I remember the anticipation building up as we waited for the rolls to come out of the oven. The fragrant aroma would waft through the house, making it impossible to resist sneaking into the kitchen for a sneak peek. And when they finally emerged, all puffed up and beautifully browned, it was pure magic.
I was fortunate enough that she shared her recipe with when I got married. Whenever I bake rolls today, I am reminded of all the Sundays that I sat at at her kitchen table watching her pull together dinner so effortlessly.
So, if you ever have the chance to experience the joy of a homemade cloverleaf roll, cherish every moment. These little wonders have the power to bring people together, create lasting memories, and fill your heart with warmth. And maybe one day, when you’ve mastered the art of baking, you can pass down your own version of my Grandma’s cloverleaf rolls to the next generation, just like she did for me.
Grandma’s Cloverleaf Rolls
- 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
- 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.