📝 About This Recipe
These iconic American rolls are a masterpiece of mid-century baking, named for their charming three-lobed shape that resembles a lucky clover. Crafted from a rich, pillowy enriched dough, each pull-apart section boasts a tender crumb and a decadent buttery finish. Perfect for holiday feasts or a cozy Sunday dinner, these rolls are as much a centerpiece as they are a side dish.
🥗 Ingredients
The Yeast Bloom
- 1 cup Whole milk (warmed to 110°F)
- 2 1/4 teaspoons Active dry yeast (one standard envelope)
- 3 tablespoons Honey (clover or wildflower variety)
The Dough
- 3 1/2 to 4 cups All-purpose flour (measured using spoon-and-level method)
- 6 tablespoons Unsalted butter (melted and slightly cooled)
- 1 Large egg (at room temperature)
- 1 1/2 teaspoons Fine sea salt
Assembly and Finish
- 4 tablespoons Unsalted butter (melted, for dipping and brushing)
- 1 teaspoon Flaky sea salt (for garnish)
- 1 teaspoon Fresh rosemary (finely minced, optional)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm milk, honey, and yeast. Whisk gently and let it sit for 5-10 minutes until the mixture becomes foamy and fragrant.
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2
Add the melted butter, the room-temperature egg, and 2 cups of the flour to the yeast mixture. Using the paddle attachment, mix on low speed until a shaggy paste forms.
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3
Switch to the dough hook attachment. Add the salt and another 1.5 cups of flour. Knead on medium-low speed for 5-7 minutes.
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4
Check the dough consistency; it should be soft, smooth, and slightly tacky but should pull away from the sides of the bowl. If too sticky, add remaining flour 1 tablespoon at a time.
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5
Transfer the dough to a lightly greased bowl. Cover with a damp kitchen towel or plastic wrap and let rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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6
Generously grease a standard 12-cup muffin tin with butter or non-stick spray. Melt the remaining 4 tablespoons of butter in a small bowl.
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7
Gently punch down the risen dough. Turn it out onto a lightly floured surface and divide it into 12 equal-sized pieces using a bench scraper.
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8
Divide each of the 12 pieces into 3 smaller, equal-sized portions. You should have 36 small balls of dough in total.
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9
Roll each small portion into a smooth ball. Dip each ball into the melted butter, then place three balls into each muffin cup to form the 'clover' shape.
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10
Cover the muffin tin loosely and let the rolls rise a second time for 30-45 minutes. They should look puffy and fill the cups.
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11
While the rolls rise, preheat your oven to 375°F (190°C).
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12
Bake the rolls for 15-18 minutes, or until the tops are a deep golden brown and the internal temperature reaches 190°F.
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13
Remove from the oven and immediately brush with any remaining melted butter. Sprinkle with flaky sea salt and minced rosemary if desired.
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14
Allow the rolls to cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm for the best experience.
💡 Chef's Tips
Always use a thermometer to check your milk temperature; if it's over 115°F, it may kill the yeast. For a more decorative look, weigh your dough pieces on a kitchen scale to ensure every roll is perfectly uniform. If your kitchen is cold, let the dough rise inside an oven that is turned off but has the oven light on. Don't skip the second rise! This is what creates the light, airy texture characteristic of a great cloverleaf roll. You can make the dough 24 hours in advance; let it do its first rise in the refrigerator for a deeper flavor profile.
🍽️ Serving Suggestions
Serve alongside a traditional roasted turkey or honey-glazed ham for a holiday feast. Pair with a creamy wild mushroom soup or a hearty beef stew for dipping. Split warm rolls and spread with whipped cinnamon-honey butter for a decadent treat. Use leftovers the next morning to make mini breakfast sliders with soft scrambled eggs and bacon. Serve with a crisp Chardonnay or a sparkling cider to balance the buttery richness.