Published: Last Updated: by Marye 1463 words. | About 8 minutes to read this article.
Old fashioned cloverleaf rolls are tender and buttery with a sweet, light crumb. These are the homemade dinner rolls that your grandmother made! The number of rolls depends on the size of the muffin cups.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Rising Time 1 hour hr 45 minutes mins
Total Time 2 hours hrs 20 minutes mins
Jump to Recipe
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!
Table of Contents
- Remember?
- Copycat brown and serve rolls
- Instructions
- FAQs
- Variations
- Related recipes
- 📞 The last word
- 📖 Recipe
- 💬 Comments
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!
Remember?
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 -- they were so much better that 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?
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.
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.
Copycat brown and serve rolls
You can even make your own brown and serve type rolls with this recipe. Just follow these easy steps -
- Bake them about 8 minutes, or until they are done but haven't started to brown.
- Remove from the oven and let cool.
- 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.
Instructions
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.
FAQs
How long do you bake cloverleaf rolls?
Cloverleaf rolls go in the oven for 12 minutes or so.
How do you make them fluffy?
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.
Variations
These basic dinner rolls have numerous variations. Here are some of my favorites -
- 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, Italian herbs mix, or even chili powder before putting them in the muffin tins.
- Use a light vegetable oil or melted coconut oil in place of the butter to make them vegan.
- 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 love to make all kinds of breads and rolls so I have a pretty large number of recipes here on Restless Chipotle. Here are some of my favorites -
- English muffin bread
- Whole wheat rolls
- Buttermilk honey bread (this makes great rolls, too)
- Cinnamon rolls
- White Chocolate Hot Cross Buns
- Vienna Rolls
📞 The last word
Don't wait for a holiday to make these. They are just as good with chicken and rice as with turkey!
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. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 star rating!⭐️⭐️⭐️⭐️⭐️
📖 Recipe
4.61 from 176 votes
Old Fashioned Cloverleaf Rolls
Print Pin Recipe Save Recipe
Old fashioned cloverleaf rolls are tender and buttery with a sweet, light crumb. These are the homemade dinner rolls that your grandmother made! The number of rolls depends on the size of the muffin cups.
Course Bread
Cuisine Amercian Heritage,American - Vintage
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Rising Time: 1 hour hour 45 minutes minutes
Total Time: 2 hours hours 20 minutes minutes
Servings:24
Calories:169
Author:Marye Audet-White
Ingredients
- 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
I earn a commission from Instacart from qualifying purchases.
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
Watch the full length video on YouTube to see exactly how I make these homemade cloverleaf rolls!
These basic dinner rolls have numerous variations. Here are some of my favorites -
- 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, Italian herbs mix, or even chili powder before putting them in the muffin tins.
- Use a light vegetable oil or melted coconut oil in place of the butter to make them vegan.
- You can brush the rolls with a little egg yolk mixed with a teaspoon of water and sprinkle with sesame seeds if you like.
- 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.
- Remember, homemade rolls do not last as long as commercial ones. Eat within a day or two or freeze for up to 3 months.
This recipe has been updated October 18, 2021 for better instructions, to add the link to the video, and to account for changes in pan sizes.
You'll find more helpful tips and variations in the body of the post.
Nutrition Facts
Calories: 169kcal | Carbohydrates: 27g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 238mg | Potassium: 60mg | Fiber: 1g | Sugar: 5g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
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 post is updated from the August 2008 version. Last update August 10, 2022 for editorial content.
More Homemade Yeast Rolls
- White Chocolate Hot Cross Buns Recipe - No Raisins
- How to Reheat Cinnamon Rolls
- Texas-Size Cinnamon Rolls
- Sour Cream Cinnamon Rolls
About Marye
Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them. She's been around the culinary block more than once, turning simple ingredients into mouthwatering masterpieces. With a sprinkle of humor and a dash of wit, she makes cooking feel like a piece of cake (which she can also teach you to bake perfectly). When she's not conjuring up delicious dishes, you might find her sharing laughs with her family, reading by the fire, or scribbling down her next big recipe idea. Marye believes that a good meal and a hearty laugh are the best parts of life. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.
Reader Interactions
Comments
Diane
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!Reply
Marye
Yes. Or you can even shape them and let them rise in the refrigerator overnight.
Reply
Debbi Cole
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!
Reply
Natalie
I have a container of yeast... not packets... how much do i use?
Reply
Marye
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.
Reply
Ashley
I am making these and I only have 1 muffin pan. Can I make one batch and then the next?
Reply
Marye
sure. Keep the dough for the second batch in the fridge.
Reply
Chloe
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.
Reply
Lisa
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?
Reply
Marye
I've never had that problem. It may have needed a bit more flour.
Reply
Kathryn M Manning
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!Reply
Marye
Awesome!
Reply
Cindy rudy
I need to know nutritional facts. How many carbohydrates per roll?
Reply
Marye
The nutritional facts are all at the bottom of the recipe.
Reply
Anna
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?Reply
Marye
You sure can, Anna!
Reply
Sandy Ward
Can I use instant yeast ? It’s all I have
Reply
Marye
Yes, use it as directed on the package - I think you add it with the flour.
Reply
Alyssa
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.Reply
Marye
Alyssa - I am so glad you like them!
Reply
Sugar Bostick
Can I make these the night before? If so, can I store dough in refrigerator in the muffin pans already divided? Thank you!Reply
Marye
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)
Reply
Tanya Fraley
How much yeast, 2 tsps, or 2 pkgs.?
Reply
Marye
2 pkgs. 🙂
Reply
Michele Helton
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.Reply
Kim
Do you have to use unsalted butter?
Reply
Marye Audet
No but you'll need to reduce the salt in the recipe a little
Reply
Paula
I use unsalted butter in mine and they come out delicious and tender.Reply
Marcie
What type of yeast is used?
Reply
Marye Audet
Active dry yeast - I use Red Star
Reply
Christine
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?Reply
Marye Audet
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
Reply
Michele
I'm going with 24 rolls. I can see a recipe having a yield of two dozen rolls over 30.Reply
Veronica
Use this recipe all of the time now. Fell in love with them the first time i made them.
Thank you for sharing.Reply
Marye Audet
I am so glad you like them!!
Reply
Marcie
What type of yeast did you use?
Reply
Lauren
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!
Reply
Marye Audet
Thanks for letting me know!!
Reply
Laurie
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
I love hearing that! So glad you found them!
Lyla
Loved these cloverleaf rolls. Easy, for my first bread experience. And it worked! I did forget salt....oh well! More butter (salted) on top!!Reply
Marye Audet
YAY! You can shape them in other shapes as well... and they freeze just fine.
Reply
Peggy Hinton
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.Reply
Marye Audet
Sure! You won't need to change the amount of yeast .. or the egg. Just half everything else.
Reply
Peggy Hinton
Thank you!
Peggy Hinton
Great!
Leave a Reply
Newer Comments »
