Cloverleaf Rolls

Cloverleaf rolls are light, buttery, fluffy, and fun—like a pull-apart bread, only fancier. Because they pull apart into individual portions, they’re perfect as bite-sized sides at a dinner party, potluck, or celebratory holiday meal.

Cloverleaf Rolls Ingredients

To make cloverleaf rolls, you’ll need:

• Milk: This provides the moisture for the dough:
• Granulated sugar: A little sugar feeds the yeast and tenderizes the roll dough.
• Instant or quick-rising yeast: Such as Fleischmann’s RapidRise.
• All-purpose flour: This provides the right balance of structure and texture.
• Egg: Egg doughs like this one are richer than most traditional yeast doughs.
• Unsalted butter: Butter is added to the dough to make ultra rich.
• Kosher salt: This type of salt is used to season the rolls.
• Flaky salt: This goes on top at the end.

All of the ingredients are widely available and easy to find at local grocery stores.

How To Make Cloverleaf Rolls

Full instructions for this yeast roll recipe are below (with step-by-step pictures), but here's a brief overview before you get started:

• Make dough: Whisk together milk, sugar, and yeast and let the mixture stand until foamy. Place the flour and salt in a stand mixer bowl fitted with a dough hook attachment, and add the milk mixture and egg to the flour mixture. Beat on low speed until combined and a shaggy dough forms. Next, add melted butter, and beat to fully incorporate.
• Let dough rise: Increase the mixer speed to medium, and beat until the dough is smooth (about 8 to 10 minutes). Cover with plastic wrap, and set aside at room temperature until it doubles in size.
• Divide dough: On a clean work surface, divide the dough into 12 equal pieces, and then subdivide each of those pieces into three. Roll each piece into a tight ball and dip into melted butter. Place three balls together in each well of an ungreased muffin tray.
• Let rolls rise: Loosely cover the tray with plastic wrap, set it aside, and let rise at room temperature until doubled in size. Meanwhile, preheat the oven to 350°F.
• Bake rolls: Bake in the preheated oven until puffed and golden brown. Remove from the oven and immediately brush the rolls with the rest of the melted butter, and top evenly with flaky salt. 

Why Are They Called Cloverleaf Rolls?

These rolls, in clusters of three dough balls each, get their name from the cloverleaf plant, which has three portions.

How To Serve Cloverleaf Rolls

Let the rolls cool slightly in the tray until they are cool enough to handle, about 5 minutes. Serve them warm. 

Cloverleaf rolls are an ideal side on just about any well-rounded dinner plate—alongside a protein, vegetable, and salad. And we won't argue against a pat of butter on each one.

Can You Make Cloverleaf Rolls Ahead?

Prepare these rolls ahead overnight: Before baking, cover them loosely with plastic wrap, and place in the refrigerator for 12 hours. Then bake them and top with melted butter and flaky salt when you are ready to serve. 

Cloverleaf Rolls Variations

Brushing these rolls with honey butter would make them even fancier (but they’re quite special just according to the original recipe, too). 

Or dress them up in a major way by tucking a little chicken liver pate in the center between the three cloverleafs. 

More Rolls Recipes

• Buttery Yeast Rolls
• Parker House Rolls
• Make-Ahead Yeast Rolls
• Hurry-Up Homemade Crescent Rolls
• Buttermilk Drop Biscuits
• Southern Butter Rolls

Editorial contributions by Alesandra Dubin.