These cloverleaf rolls are soft, buttery homemade dinner rolls with a fun pull-apart shape. Brushing the rolls with honey butter when they’re warm from the oven makes them extra irresistible!
I love to serve these cloverleaf rolls with soup, chili or roast chicken for Sunday dinner.
Cloverleaf Rolls are a Fun Twist on Classic Dinner Rolls
It’s no secret that I love baking homemade rolls and bread, and these cloverleaf rolls are one of my family’s favorites! Like my Dinner Rolls and Honey Yeast Rolls, these cloverleaf rolls use yeast to make the dough rise. Even if you’re new to baking with yeast, you can make this recipe! I’ll walk you through the simple steps with step-by-step photos and easy-to-follow instructions.
You’ll love how soft and buttery these rolls are. I use milk, butter and an egg to add richness to the dough. Shaping the rolls is simple: just roll small balls of dough, place three in each well of a muffin pan, and bake. They come out of the oven beautifully golden and fluffy, just brush on some melted honey butter and enjoy!
How to Make Cloverleaf Rolls
I use my stand mixer to mix and knead the dough. If you don’t have a stand mixer, you can mix and knead by hand.
Make the dough. In your mixer bowl, whisk together the warm milk, sugar, and yeast. Let stand 5 minutes, until foamy/bubbly. Then add the egg, flour, salt and butter to the bowl. Mix until combined. The dough should be slightly sticky when you touch it with your finger. If it is very sticky, mix in more flour, 1 tablespoon at a time, until the dough is only slightly sticky. Knead the dough using the dough hook on low speed for 8 minutes.
Let dough rise in a lightly oiled bowl, covered, for about 1 hour, until doubled in size.
Shape the rolls. Knead the dough briefly to release any large air bubbles. Divide the dough into thirds. Roll each third into a 12-inch long rope. Then cut each rope into 12 equal pieces. (You will have 36 small pieces of dough). Roll each piece of dough into a smooth ball. Place 3 balls, seam side down, in each greased well of a muffin pan.
Second rise: Cover the muffin tin loosely with a kitchen towel and let the rolls rise for 20-30 minutes.
Bake at 375° F for 15-17 minutes, until golden brown on top and cooked through, rotating the pan halfway through baking. Mix together the melted butter and honey. Brush the honey butter over the rolls as soon as they come out of the oven. Let cool for 5 minutes, then enjoy warm.
Make Ahead Instructions
The filled muffin tin can be refrigerated immediately after shaping the rolls, covered with plastic wrap, for up to 24 hours. Let the dough sit at room temperature for 30 minutes before baking, then bake as directed in the recipe.
To Freeze
The baked rolls can be frozen in an airtight container for up to 2 months. You can let them thaw on the counter for about 30 minutes, or in the fridge overnight. To warm, wrap the rolls in foil and place in a 325° F oven for 5-10 minutes.
More Homemade Bread Recipes
- Biscuit Recipe: If you’re looking for a bread recipe without yeast, I highly recommend trying these biscuits!
- Homemade Breadsticks: We love these with soup, salad and pasta.
- Brioche Burger Buns: You’re only one hour away from the best homemade hamburger buns!
- Garlic Knots: Another homemade roll with a fun shape, these chewy garlic knots are brushed with garlic herb butter.
- Cinnamon Rolls: A favorite for the holidays, my recipe is easy to follow and has two icing options.
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Cloverleaf Rolls
Ingredients
- 1 cup milk, heated to 110-115° F, whole milk recommended
- 2 tablespoons granulated sugar
- 2 ¼ teaspoons instant yeast, (1 packet)
- 1 large egg
- 3 ½ cups (420g) all-purpose flour
- 1 ¼ teaspoons salt
- 4 tablespoons unsalted butter, at room temperature, cut into 4 pieces
Topping
- 1 ½ tablespoons unsalted butter, melted
- 1 tablespoon honey
Instructions
- In the bowl of a stand mixer (alternatively you can mix and knead the dough by hand), whisk together the warm milk, sugar, and yeast. Let stand 5 minutes. The mixture should start to foam and/or bubble. If nothing happens after 10 minutes, start over with new yeast.1 cup milk, 2 tablespoons granulated sugar, 2 ¼ teaspoons instant yeast
- Add the egg, flour, salt and 4 tablespoons butter to the bowl. Mix using the paddle attachment until combined. The dough should be only slightly sticky when you touch it with your finger; if it is very sticky, mix in more flour, 1 tablespoon at a time, until the dough is only slightly sticky.1 large egg, 3 ½ cups (420g) all-purpose flour, 1 ¼ teaspoons salt, 4 tablespoons unsalted butter
- Switch to the dough hook and knead the dough on low speed for 8 minutes. Then transfer the dough to a lightly oiled bowl and cover with a clean kitchen towel. Let it rise for about 1 hour, until doubled in size.
- Grease a 12-cup muffin tin with butter or cooking spray. Transfer the dough onto a lightly floured work surface and knead it briefly to release any large air bubbles. Divide the dough into thirds. Roll each third into a 12-inch long rope. Then cut each rope into 12 equal pieces. (You will have 36 small pieces of dough).
- Roll each piece of dough into a smooth ball. Place 3 balls, seam side down, in each muffin cup. Cover the muffin tin loosely with a kitchen towel and let rise for 20-30 minutes.
- Meanwhile, preheat oven to 375° F. Bake the rolls for 15-17 minutes, until golden brown on top and cooked through, rotating the pan halfway through baking.
- Mix together the melted butter and honey. Brush the honey butter over the rolls as soon as the come out of the oven. Let cool for 5 minutes, then serve.1 ½ tablespoons unsalted butter, 1 tablespoon honey
Notes
- To make ahead: The filled muffin tin can be refrigerated immediately after shaping the rolls, covered with plastic wrap, for 24 hours. Let the dough sit at room temperature for 30 minutes before baking.
- To freeze: The baked rolls can be frozen in an airtight container for up to 2 months. You can thaw them on the counter for about 30 minutes, or let them thaw in the fridge overnight. To warm, wrap the rolls in foil and place in a 325° F oven for 5-10 minutes.
I originally shared this recipe in April 2011. Post updated November 2025 with a retested, improved recipe (the old version was too dense) and new photos.
This is my favorite dinner roll recipe!
these look so soft and yummy!
Thank you, Dina!