Homemade cloverleaf rolls are so simple to make and ready in just 1 hour. This is a quick dinner roll recipe that is light, fluffy, and a pull-apart roll. Grab your flour, yeast, and supplies and make the best dinner rolls to serve up.
Table of contents
Freezer friendly cloverleaf recipe that makes a great dinner roll or Thanksgiving roll. Serve warm with a dab of butter.
An easy roll recipe I make all the time. My family loves them. Simple ingredients that you might already have in your pantry. Grab your greased muffin tin and get to cooking.
🧈Why You Will Love This Yeast Roll Recipe
- Simple pantry ingredients
- Ready in an hour
- No fail recipe
- Freezer Friendly
- Easy steps to make
- Homemade dinner rolls to serve up
- Light and fluffy
- Dry Active Yeast
- Granulated sugar
- Warm water (105 degrees)
- Warm milk (105 degrees)
- All-purpose flour
How To Make Cloverleaf Rolls
Step 1: Add butter and milk to a microwave-safe bowl, and heat it up in 30-second increments. You want it to range from 100-105 degrees Fahrenheit. No hotter or it will kill the yeast.
Step 2: To the milk mixture add 2 tablespoons sugar and the active dry yeast. GIve it a gentle stir and let it sit for 5-10 minutes. You want the yeast to bubble up.
This shows the yeast is activated.
Step 3: Next, warm your water up to 105 degrees. Slowly pour into the yeast mixture once it has activated.
Step 4: Slowly add in your flour to the liquid mixture. You will not use all the flour. You are wanting to mix it up until it is sticky to the touch but forms a ball.
Don’t overwork the dough, or it will make rolls very heavy. Place the dough ball in a greased bowl and cover and let it sit for 15 minutes to rise.
Step 4: Start by greasing a cupcake pan really well, set aside. Then pull out your dough on a lightly floured surface. Work the dough to make sure you can handle it without sticking to your hands.
Dust hands in flour, then roll the dough into small balls, you want 3 balls for each muffin tin. This makes 10-12 rolls.
Step 5: Cover rolls in the muffin tin, and let them sit for 15 minutes. While they rest turn your oven onto 425 degrees.
Step 6: Take the remaining butter you haven’t used and melt it. Before you put these in the oven baste each roll with butter.
Pop muffin tin with rolls in the oven and bake for 9-12 minutes or until the rolls are cooked through.
Once you pull them out baste again with the melted butter, and serve.
Storage and Freezer Directions
You can store these rolls at room temperature in an airtight container or bag. They will store for 3-5 days on the counter. After a few days, they begin to dry out.
In terms of freezing you can freeze the cooked rolls easily. Just store in a freezer bag for 3 months! Then you can wrap in aluminum foil and heat in the oven until they are warmed through.
Grab my Free Kitchen Conversions Printable! This shows you how many cups are in a quart, pint, etc. A great printable to keep handy for when you need to convert a recipe.
💡 Expert Tips
- Don’t overmix | If you overmix the dough you will get a really tough and hard dough. This will not result in a light and flaky roll. I recommend skipping the mixer and mixing by hand.
- Candy Thermometer | You want the milk mixture to reach 100-105 degrees. If it is too hot it will kill the yeast. I recommend using a thermometer.
- Flour | Don’t add in too much flour. Do a little flour at a time and watch the texture of the dough. Slightly sticky to the touch, that forms a ball when stirred.
- Bake Time | As you can see my rolls are not absolutely perfect for being golden brown. The reason is I pulled them a little early so they didn’t overcook and become dry.
🍽️ Recipe FAQs
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Cloverleaf Dinner Rolls
- 1 Packet of Dry Active Yeast
- 1/4 cup butter divided
- 2 tablespoons granulated sugar
- 3/4 cup warm water 105 degrees
- 1/4 cup warm milk 105 degrees
- 2 1/3 -2 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- First, put 2 tablespoons of butter with your milk and warm it up on the stove or in the microwave slowly. Have a candy thermometer handy, and pull it off heat when it reaches 105 degrees.
- Add the sugar and yeast into a bowl, along with the milk mixture, and allow the yeast to activate. This takes around 5-10 minutes. You want the yeast to bubble up.
- Next, warm your water up to 105 degrees. Slowly pour into the yeast mixture once it has activated.
- Slowly add in your flour and salt. Begin working it in the liquid. You want your dough to be slightly sticky to the touch. I use a spatula and hand mix my dough, as a stand mixer always seems to overwork the dough and make it tough. You might not use all the flour, just work in a little at a time until it reaches that slightly sticky texture.
- Next, place the dough ball in a greased bowl and cover it, and let stand for 15 minutes.
- Follow up by greasing an muffin pan really well, and then pull out your dough on a lightly floured surface. Pinch off little balls and place three small balls in each muffin tin hole. Depending on the size you can get around 10-12 rolls.
- Cover again and allow to sit for another 15 minutes. While they rest turn your oven to 425 degrees.
- Take the remaining butter you haven't use and melt it. Before you put these in the oven baste each roll with butter. Pop in the oven and bake for 9-12 minutes or until the rolls are cooked through.
- Once you pull them out baste again with the melted butter, and serve.
What is your favorite way to eat a roll? Butter, plain, etc?