Soft, fluffy, and made from scratch! These melt-in-your-mouth cloverleaf rolls are a yummy addition to your family meals. They bring a touch of homemade goodness that everyone loves. With just the right balance of buttery richness and a light, tender crumb, these rolls are practically guaranteed to become a family favorite.
First published August 2008. Last updated November 8, 2024 to add an ingredient image, a video, and more tips and suggestions.
Table of Contents
- I think these are perfect
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🔪 Step-by-step shaping guide: instructions for success
- 🍴Must have tools: essential equipment
- 🎥 Watch and cook: step-by-step video tutorial
- 🥫 Leftover love: how to store and reheat cloverleaf rolls
- Marye's Tip o' the day
- 💭 Insider tips: things to know
- Copycat brown and serve rolls
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ No waste: creative ways to repurpose cloverleaf rolls
- 📞 Wrapping it up: the last word
- 📖 Recipe
- cloverleaf rolls
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- Cloverleaf rolls are so easy to make from scratch!
- Perfect for holiday dinners and Sunday dinners, but they're easy enough to make every day!
- Be sure to read the section below on how to make your own brown and serve rolls.
Classic, old fashioned cloverleaf rolls are definitely one of my favorite types of dinner rolls to bring to the table.
They're light and fluffy, buttery, and slightly sweet plus you can pull them apart so that there are more inside edges to hold all of that melting butter. Perfect with a bowl of potato soup on a chilly day!
If you don't have much experience with yeast baking these are a great place to start - you might also want to read through my guide to homemade bread baking for the answers to any questions you might have.
No time? Try these 30 minute yeast rolls!
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Make it your own: yummy variations
- Substitute whole wheat flour for half the white flour called for. Remove 1 tablespoon of flour from each cup and replace it with 1 tablespoon of gluten to keep the rolls soft.
- Dip the dough balls in melted butter mixed with garlic, Parmesan, Italian herbs mix, sugar and cinnamon, or even chili powder before putting them in the muffin tins.
- When making the dough balls push your finger into each one to make a hole. Insert a mini marshmallow that has been rolled in cinnamon sugar. Form the dough ball around the marshmallow to enclose it completely. Bake as directed.
I've made them with all kinds of variations. I've used whole wheat flour, half whole wheat flour, honey... you name it. All of the variations are delicious, but I keep coming back to the basic, old-fashioned cloverleaf roll. I don't know -- there's just something about them that's perfect.
🤫 Marye's secret for zhuzhing it up -
Lightly brush the tops of the unbaked rolls with a mixture of 1 egg yolk mixed with 1 tablespoon water (instead of melted butter) then sprinkle with sesame seeds or poppy seeds for a pretty presentation.
zhuzh: verb. To make something more interesting or attractive
🔪 Step-by-step shaping guide: instructions for success
For a visual review of how to make these simple rolls check out the video below.
You'll shape the rolls after the first rising and the technique couldn't be easier. Here's what I do -
- Divide the dough into 24 equal pieces. For exact results weigh each piece of dough and make sure it weighs close to the same.
- Divide each piece in 3 equal pieces.
- Roll into balls.
- Butter 24 muffin cups.
- Dip each piece of dough in melted butter and place three balls in each muffin cup.
- When they rise they form the clover. If you want you can even use two kinds of dough like white and dark whole wheat -- it looks pretty cool.
- Brush with melted butter.
- Bake.
- Brush with melted butter.
See? Easy as pie.
🍴Must have tools: essential equipment
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🎥 Watch and cook: step-by-step video tutorial
Hey y'all! Don't forget to check out my latest video where I guide you through each step of this delicious recipe. It's always great to have a visual guide, right? And as always, my cooking show, Restless Chipotle Kitchen, has got your back. If you're looking for more yummy ideas, dive into our full recipe collection on YouTube. You're gonna love it!
🥫 Leftover love: how to store and reheat cloverleaf rolls
Homemade rolls are always best when they are fresh - straight from the oven or no more than 12 hours old.
You can store them for a day or two at room temperature in an airtight container. For longer storage I suggest you freeze them in a vacuum sealer bag or freezer bag. They'll be fine for 3 months or more.
Warm rolls back up in the oven at 325F for 5 minutes or so - just until heated through.
Marye's Tip o' the day
Let the dough rise fully: Allow the dough to double in size during the first rise for optimal texture. If your kitchen is cool here are some ideas to make the dough rise faster.
💭 Insider tips: things to know
- Use fresh yeast: Check the expiration date and don't skip proofing your yeast by mixing it with warm water and a pinch of sugar. It should bubble and foam within a few minutes. This way your rolls will rise beautifully every time.
- Measure flour correctly: Too much flour can make rolls dense. Spoon flour into your measuring cup and level it off with a knife.
- Warm liquids and ingredients: Use warm (100F-110F) milk, butter, and water. Cold ingredients can slow down the yeast, while overly hot liquids can kill it.
- Knead the dough well: Knead until the dough is smooth, elastic, and springs back when pressed lightly. This helps develop gluten, which gives your rolls a soft, chewy texture.
- Divide dough evenly: For uniform rolls, use a scale or eyeball to divide the dough evenly into balls. This makes for a professional-looking result and ensures even baking.
- Use a greased muffin tin: Greasing your muffin tin will prevent sticking and allow for easy removal. It also helps each roll hold its signature cloverleaf shape. I just use non-stick cooking spray.
- Brush with melted butter: Brushing the dough balls with butter before baking adds flavor and gives the rolls a gorgeous, golden finish.
- Bake until golden brown: Avoid over-baking, as this can dry out the rolls. Bake until they’re just golden on top unless you're making the brown-and-serve version. An instant-read thermometer will register 195F - 200F when stuck in the center.
- Serve fresh or store properly: For the best texture, serve rolls warm right out of the oven. If you need to store them, wrap them tightly in plastic wrap or place them in an airtight container. Reheat gently before serving.
Copycat brown and serve rolls
You can even make your own homemade, brown-and-serve type rolls with this recipe. Just follow these easy steps -
- Bake them for about 8 minutes or until they are done but haven't started to brown. The middle will register 195F on an instant-read thermometer.
- Remove from the oven and let cool completely.
- Put them on a cookie sheet and freeze until they are frozen solid.
- Store them in the freezer in airtight containers until ready to serve.
- When ready to serve just put the frozen rolls on a cookie sheet and bake them at 375F until golden - about 5 minutes.
Wear pearls and high heels to dinner. You'll feel just like Mrs. Cleaver.
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
Cloverleaf rolls go in the oven for 12 minutes or so.
It's not hard to make light, fluffy rolls ... when you know how -
Use whole milk for the liquid.
Make sure the dough is kneaded well and rises properly before baking.
Follow the recipe carefully.
Don't overbake.
Brush the tops with melted butter and cover them with a clean tea towel when they come out of the oven to keep them soft.
⏲️ Marye's time saving hacks -
You can let the dough rise in the refrigerator overnight before shaping. Be sure to oil the dough well and cover the bowl with a piece of plastic wrap that's been sprayed with non-stick cooking spray.
📚 More Southern comfort: related recipes you'll love
🍽️ No waste: creative ways to repurpose cloverleaf rolls
- Make Bread Pudding: Tear the rolls into pieces and use them instead of bread in this yummy pumpkin bread pudding recipe. Perfect for dessert or a decadent breakfast!
- Transform into Croutons: Cut the rolls into cubes, toss them in olive oil, salt, and your favorite herbs, then bake until crispy. These homemade croutons add crunch to salads and soups.
- Turn into Mini Breakfast Sandwiches: Slice the rolls and layer with scrambled eggs, cheese, and your favorite breakfast meat. Toast until warm and melty for a quick, delicious breakfast.
- Make Garlic Bread: Brush the rolls with garlic butter, sprinkle with a little Parmesan or mozzarella, and bake until golden. Serve with pasta or soup for an easy, comforting side dish.
These ideas make sure every last roll is put to delicious use!
📞 Wrapping it up: the last word
When I was growing up we always had the kind of cloverleaf rolls that you buy at the store and brown in your oven -- and only on holidays. I was always happy to stack a couple on my plate when they were passed.
To steal a phrase from one of my sons - I thought they were the bombdiggity with two scoops of koo-koo-kachoo. Well I did right up until the fateful day I found out you can make them from scratch!
OMG -- homemade is so much better - I was totally hooked.
These are an easy roll to make and most people really like them because the shape is so...home. There is just something about light, buttery rolls that makes you think of chilly days, pot roast, and apple pie -- or is that just me?
When you pull it open the fragrance of sweet, yeast bread surrounds you. The crumb is small and delicate and one look tells you just how good that first bite is going to be. I usually have to "test" one before they get to the table -- after all what if they were terrible?
But they never are.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Old Fashioned Cloverleaf Rolls
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 2 packages yeast, active dry yeast
- 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
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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Diane says
I’d love to adapt this to an overnight rise... would I just do that instead of step 8? And in the morning let them warm up then shape, rise again?
Thanks for any insight you can share!
Marye says
Yes. Or you can even shape them and let them rise in the refrigerator overnight.
Debbi Cole says
After my mom would punch down dough after first rise, she would form into balls and into muffin tin, immediately cover with foil, put them into freezer and then pull out and let them thaw and rise when she wanted them, Delicious!
Natalie says
I have a container of yeast... not packets... how much do i use?
Marye says
I use a tablespoon per packet called for. I know it's not exact but in the last 10 years the yeast manufacturers have downsized their packets. You're always ok using a tablespoon.
Ashley says
I am making these and I only have 1 muffin pan. Can I make one batch and then the next?
Marye says
sure. Keep the dough for the second batch in the fridge.
Chloe says
I made clover rolls today using this recipe.
My personal variation to the supplied recipe was;
1) adding a liberal shake of ground cinnamon in with the first two cups of flour so it could mix in.
2) After I rolled the balls and dipped them into the melted butter I rolled them into cinnamon sugar and placed them into the muffin tins and allowed them to rise again briefly before baking.
Today was a fairly humid Spring day it was 32c which is approx 89F.
Lisa says
My dough is rising right now. I had to add lots more flour than indicated in the recipe. It was very sticky! Too sticky to even knead. It kept sticking to the counter. Is that usual?
Marye says
I've never had that problem. It may have needed a bit more flour.
Kathryn M Manning says
i made cloverleaf rolls today and pineapple sangria for our dinner and drink. Omg! The cloverleaf rolls were to die for and my guy and I loved the pineapple sangrias!!!!!! Both get 5 stars. Thank you for the amazing recipes!
Marye says
Awesome!
Cindy rudy says
I need to know nutritional facts. How many carbohydrates per roll?
Marye says
The nutritional facts are all at the bottom of the recipe.
Anna says
If I want to make ahead for tonight. Can I parbake and not freeze them? Just let them cool and brown and serve when I’m ready?
Marye says
You sure can, Anna!
Sandy Ward says
Can I use instant yeast ? It’s all I have
Marye says
Yes, use it as directed on the package - I think you add it with the flour.
Alyssa says
This is the same recipe my grandma always made and we all fought over them. Since finding it, I've made these buns dozens of times and they just get better each batch. I don't bother with the three balls and just divide the dough into 24.
Marye says
Alyssa - I am so glad you like them!
Sugar Bostick says
Can I make these the night before? If so, can I store dough in refrigerator in the muffin pans already divided? Thank you!
Marye says
Yes, you can do that OR you can use them as brown and serve rolls by baking at 275 for 20 minutes...without letting them brown..then you can freeze them and bake them when you're ready (425F until golden)
Tanya Fraley says
How much yeast, 2 tsps, or 2 pkgs.?
Marye says
2 pkgs. 🙂
Michele Helton says
I am amazed at how light these rolls are! The dough was so soft I was certain I had done it wrong but it's a beautiful dough to work with. I divided it in half, cut into small pieces and I can't say enough how well it handles. The rolls are on the second rise, I'll let you know after they bake if they come out as light and buttery as I expect.
Kim says
Do you have to use unsalted butter?
Marye Audet says
No but you'll need to reduce the salt in the recipe a little
Paula says
I use unsalted butter in mine and they come out delicious and tender.
Marcie says
What type of yeast is used?
Marye Audet says
Active dry yeast - I use Red Star
Christine says
I am confused about how to divide the dough.
In the instructions below the photos, you say to divide the dough into 24 pieces and then to divide each of those pieces into 3 pieces. That would make a total of 72 pieces to make 24 rolls.
In the instructions below the recipe, you say to divide the dough into 90 pieces.
That would make 30 rolls.
Which is correct?
Marye Audet says
For smaller rolls it's 90 and for larger it's 72. it doesn't matter as long as you have a number divisible by 3
Michele says
I'm going with 24 rolls. I can see a recipe having a yield of two dozen rolls over 30.
Veronica says
Use this recipe all of the time now. Fell in love with them the first time i made them.
Thank you for sharing.
Marye Audet says
I am so glad you like them!!
Marcie says
What type of yeast did you use?
Lauren says
It’s the night before thanksgiving and it’s midnight-my house smells AMAZING! These rolls came out so perfect! First time making any kind of bread-so excited to serve these tomorrow! Thanks for the great share!
Marye Audet says
Thanks for letting me know!!
Laurie says
Made these today. OMG THANK YOU for putting it out there. I have been looking for one that reminds me of my late mother. They taste just like the one my mom made when I was little...
Marye Audet says
I love hearing that! So glad you found them!
Lyla says
Loved these cloverleaf rolls. Easy, for my first bread experience. And it worked! I did forget salt....oh well! More butter (salted) on top!!
Marye Audet says
YAY! You can shape them in other shapes as well... and they freeze just fine.
Peggy Hinton says
Can this recipe be divided in half, I have only one 12 muffin pan. And there is only 6 of us during the Holidays.
Your Old Fashioned Cloverleaf Rolls recipes.
Marye Audet says
Sure! You won't need to change the amount of yeast .. or the egg. Just half everything else.
Peggy Hinton says
Thank you!
Peggy Hinton says
Great!