The perfect meal always includes delicious bread. And, boy, oh boy, are these amazingly delicious.
There is just something special about homemade bread. Whether it’s homemade Country White Bread, Rosemary and Sea Salt Foccacia Bread, Cornbread, or Southern Biscuits, it’s just comforting and so delicious. These dinner rolls are no exception. We love serving them for any holiday feast, but they are so easy to prepare, they’re also perfect for a quiet dinner at home. Bread perfection.
How To Make Cloverleaf Dinner Rolls
Homemade dinner rolls are just special. Your guests will be so impressed when you pull these from the oven and place them on the table.
You can also easily double the recipe if serving a crowd.
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The Ingredients You Will Need
The ingredients for these rolls are very pantry (and budget) friendly.
Yeast – Active Dry or Rapid Rise
Sugar – Granulated, divided
Butter – Melted, for baking and for topping
Milk – Whole
Salt – Kosher
Flour – Bread flour and all-purpose (See EXPERT TIP)
Egg – For brushing rolls
Toppings – Toasted sesame seeds and poppyseed
EXPERT TIP: Bread flour has a higher protein count than just all-purpose flour, and will yield fluffier rolls. You can use only all-purpose flour and still have great results. Be sure to let the dough proof in a warm, non-drafty area until doubled in size. This can take anywhere from 1 hour to 2 hours.
Tips For Perfect Cloverleaf Dinner Rolls
Make Sure Your Yeast is Active – This is the most critical part of ensuring your rolls are light and fluffy. Check the date on the package, if it’s old, discard it. After you’ve added it to the warm water (105 – 115°F) and 10 minutes later it hasn’t become foamy, then you’ll need to start again with new yeast.
Give Enough Time for Proofing – Another key factor for perfect rolls is to allow the yeast and gluten to do their work and allow the dough to rise. For the first rise (proof), cover tightly with plastic wrap and place in a warm, non-drafty area. If your oven is completely cool (it hasn’t been used in several hours), place the covered dough on the middle rack and turn on the light. The dough should come close to doubling in size. This usually takes about 1½ hours, but could be as quick as 1 hour or as long as 2 hours. For the second proof, loosely cover with oiled plastic wrap, and again allow to rise another 30 to 40 minutes.
Egg and Butter Give Color and Taste – Brushing the tops of the uncooked rolls with an egg (combined with 2 tbsp of water) will ensure the rolls turn out golden and beautiful on top. After they are baked, brush melted butter over the tops to add an amazing depth of flavor.
EXPERT TIP: After you turn the risen dough out onto a lightly floured surface, it’s time to form the small doughs that will create the cloverleaf roll. Do your best to evenly cut the dough into thirds. And then pinch enough dough to form a small dough to fill the buttered muffin pan. You will have enough dough to fill either a 12 to 18-cup pan. Measure out the dough balls accordingly.
How To Serve and Store
The rolls are absolutely heavenly fresh out of the oven. They are decent-sized rolls (slightly larger than your standard dinner roll), but they are so good, guests will probably want more than just one. Depending on how many you are serving, you may need to double the recipe, or at least make two batches.
Be sure to have plenty of softened butter to serve with warm rolls.
EXPERT TIP: The rolls can be made up to 24 hours in advance of serving. Once they are out of the oven, wrap them tightly in foil and then reheat them for about 20 minutes in a 350°F oven.
Other Bread and Baked Goods Recipes
Baking can be a little intimidating for a beginner baker. These recipes are easy to follow and are some of our favorites. Give them a try!
Homemade Country White Bread
Irish Soda Bread
Cheesy Stuffed Garlic Rolls
From Scratch Monkey Bread
Grandma’s Cinnamon Rolls
Basic Dinner Rolls
Cinnamon Raisin Swirl Bread
Banana Nut Bread
In the meantime, aren’t you craving these incredible cloverleaf dinner rolls? Did we mention how delicious they are with a little (or a lot) of butter smeared on them? Wow!
There truly isn’t anything much better than homemade bread, and these rolls are no exception.
Every time we serve these rolls, folks can’t stop talking about them and almost always ask for the recipe.
And for a holiday feast, there’s nothing better than to round out the meal with fresh, out-of-the-oven homemade rolls.
Ready to take your special meal to the next level with homemade rolls? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Cloverleaf Dinner Rolls
- 1 12-cup muffin pan or 18-cup (just make smaller rolls)
- 3 tbsp water warm, 105 to 115°F
- 2¼ tsp active dry yeast 1 package, or Instant Rise
- 3 tbsp sugar divided
- 8 tbsp butter divided
- 1 cup whole milk warm, 105 to 115°F
- 1½ tsp Kosher salt
- 2 cups bread flour
- 1½ cups all-purpose flour
- 1 large egg lightly beaten with 2 tbsp water
- 1 tbsp sesame seeds preferably toasted
- 1 tbsp poppy seeds
- 1 tsp coarse sea salt
- Melt 6 tbsp butter and let cool slightly.8 tbsp butter
- In the bowl of a stand mixer, add the warm water, yeast, and 1 tbsp sugar. Stir to combine. Let rest for 7 to 10 minutes, until the yeast is foamy. If the yeast doesn't get foamy, discard it, and start again.3 tbsp water, 2¼ tsp active dry yeast, 3 tbsp sugar
- With the paddle attachment, mix together the yeast mixture, with the melted butter, warmed milk, 2 tbsp sugar, 1½ tsp salt, and the bread flour. Mix until combined.1 cup whole milk, 1½ tsp Kosher salt, 2 cups bread flour
- Change the paddle attachment to the dough hook and turn to medium-low, or the "2" setting. Gradually add in the all-purpose flour. Continue mixing for about 10 minutes until the dough has become elastic and not sticky to the touch.1½ cups all-purpose flour
- Remove the dough from the bowl and hook and use your hands to form it into a smooth ball. Grease the inside of a large bowl and place the dough in it, turning it over a couple of times to coat it with oil. Cover tightly with plastic wrap and place the bowl in a warm, non-drafty area for 60 to 90 minutes, until doubled in size.
- Turn the dough out onto a lightly floured surface and divide it into three equal parts.
- Spray the muffing pan liberally with cooking spray. Pinch off 1 piece of dough and form it into a small ball (it will be about 1 tbsp of dough). Place it in one of the cups of the muffin pan and repeat with two more small dough balls. You'll fill 4 cups per separated dough. Lightly oil (or spray) one side of a piece of plastic wrap big enough to cover the muffin pan. Gently lay the oiled side of the wrap over the pan/dough and return it to the warm, non-drafty area for another 30 to 40 minutes, or until the rolls have almost doubled in size again.
- Preheat oven to 400°F.
- Mix the egg with 2 tbsp water in a small bowl. Remove the plastic from the rolls and brush the egg wash all over the tops of the rolls. Sprinkle evenly with sesame seeds and poppy seeds.1 large egg, 1 tbsp poppy seeds, 1 tbsp sesame seeds
- Bake for 15 to 17 minutes, until lightly golden on top, turning the pan around halfway through baking.
- Meanwhile, melt the 2 remaining tbsp of butter. Remove the rolls from the oven and brush the tops with the melted butter. Sprinkle coarse sea salt over the top, if desired. Remove from the pan and serve.1 tsp coarse sea salt