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5 from 1 vote

Cloverleaf Rolls

These Cloverleaf Rolls are soft, buttery rolls that look like a cloverleaf shape. Top them with an "everything" mix for a delicious hint of onion and garlic.
Prep Time3 hours 15 minutes
Cook Time12 minutes
Total Time3 hours 27 minutes
Course: Bread
Cuisine: American
Diet: Vegetarian
Servings: 12 rolls
Cost: $9

Equipment

  • 1 (12-cavity) muffin tin

Ingredients

Everything Topping: 

  • 1/2 teaspoon poppy seeds
  • 1/2 teaspoon white sesame seeds
  • 1/2 teaspoon black sesame seeds
  • 1/2 teaspoon garlic flakes
  • 1/2 teaspoon onion flakes
  • 1 teaspoon flakey sea salt

Cloverleaf Rolls: 

  • 3 teaspoons active dry yeast (if using instant yeast, see notes section for directions)
  • 1 cup warm milk (heated to 110 degrees F)
  • 3 tablespoons honey
  • 2 teaspoons olive oil
  • 1 large egg yolk
  • 3 tablespoons unsalted butter softened 
  • 2 teaspoons kosher salt
  • 3 (375g) cups + 2 tablespoons all-purpose flour 

Instructions

To Make the Topping:

  • In a small bowl, mix together all of the ingredients and set aside. 

To Make the Cloverleaf Rolls:

  • Grease the wells of a muffin tin with butter or cooking spray and set aside. 
  • In the bowl of you stand-up mixer (with the dough hook attached), combine the yeast, warm milk, honey and olive oil; give it a gentle mix with a spoon. Let stand until foamy, about 10 to 15 minutes.
    *You can also do this in a large bowl with a wooden spoon; you'll just have to mix and knead the dough by hand.
  • Pour in the egg yolk and softened butter; mix on low speed until just combined, then add half of flour and salt. Mix on low speed, gradually increasing to medium as the flour becomes incorporated. Add the remaining flour and knead dough for cups 4 to 5 minutes. If the dough is too sticky, add a tablespoon or two of flour until it becomes smooth. I found that the dough was best a bit sticky. Remove the dough from the bowl and form into a ball with your hands (it may be a bit of a messy loose ball but that’s ok).
  • Brush a large bowl with melted butter or spray it with cooking spray. Add the dough to the bowl, turning it once or twice to cover in the butter or cooking spray. Place a towel over the top and let rise in a warm place for 1 1/2 to 2 hours, until it’s doubled in size.
  • Place a towel over the top and let rise in a warm place for 1 1/2 to 2 hours, until it’s doubled in size. Punch the dough down, then transfer to a floured workspace. Tear small pieces of dough off the larger piece, and roll into balls slightly larger than one inch wide. Add three balls to each well in the muffin tin. They should be pressed up against each other. You may have to nestle them in there—this is ok! Continue until you’ve worked your way through all of the dough. You should end up with 12 rolls. 
  • Cover and let rise again, in a warm spot, for about an hour. If they’re not ready at an hour, let them rise for an additional 30 minutes. They should be well out of the pan (see photo above for a visual reference). 
  • Preheat the oven to 350 degrees F. Lightly (important or you’ll deflate the rolls!) the tops of each clover with the egg wash and sprinkle a generous amount of ‘everything’ mixture atop the rolls. 
  • Bake for about 12 to 13 minutes, until the tops are lightly golden brown and the muffins look amazing. Allow to cool for a few minutes in the muffin tins and then remove. Serve them with butter.  

Nutrition

Serving: 12g | Calories: 57kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 389mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 108IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0.1mg