Wednesday, November 30, 2011

Cloverleaf Rolls

I made these cloverleaf on Thanksgiving and have decided that I need to record the recipe here so I can make them more often. I altered the recipe by using butter and buttermilk in place of shortening and regular milk. They are melt in your mouth delicious and you can butter them three times and call it one roll! 

Cloverleaf Rolls


  • 4.5 teaspoons active dry yeast or 2 (.25 ounce) packages active dry yeast
  • 1/2 cup warm water (110 degrees F to 115 degrees F)
  • 1 1/2 cups warm buttermilk (110 to 115 degrees F)
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup butter 
  • 2 teaspoons salt
  • 5 1/2 cups all-purpose flour


  1. In a mixing bowl, dissolve yeast in water. Beat in buttermilk, sugar, egg, butter and salt and 2 cups of flour until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Roll into 90 balls; place three balls each in greased muffin cups. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F (190 C) for 12-14 minutes or until golden brown. Cool on wire racks.

1 comment: said...

Oh my gosh, these look amazing. I'm kind of a bread-aholic! Going to go make these RIGHT NOW.