Description
These Buttery Cloverleaf Rolls are soft, fluffy, and perfectly golden rolls with a rich buttery flavor. Made with active dry yeast, honey, and a combination of milk and olive oil, they are ideal for dinner parties, family meals, or holiday gatherings. The rolls rise twice to develop a light, airy texture and are brushed generously with melted butter before, during, and after baking for an irresistible finish.
Ingredients
Scale
Yeast Mixture
- 4 1/2 teaspoons (2 packets) active dry yeast
- 1/2 cup warm water
- 1 tablespoon olive oil
- 1 tablespoon honey
Dough
- 1 1/2 cups warm milk
- 1/4 cup honey
- 1 large egg
- 1/4 cup unsalted butter, softened
- 2 teaspoons salt
- 5 1/2 – 6 cups all-purpose flour, or more if needed
Finishing
- Melted butter for brushing
Instructions
- Activate Yeast: In the bowl of an electric mixer fitted with a dough hook, combine warm water, yeast, olive oil, and 1 tablespoon of honey. Stir with a spoon and let the mixture sit until it becomes foamy, about 10-15 minutes, indicating the yeast is active.
- Prepare Dough: Add warm milk, the remaining honey, egg, and softened butter to the yeast mixture. Mix on low speed until just combined, then incorporate 2 cups of flour and salt. Gradually add remaining flour 1 cup at a time while mixing, stopping at about 5 cups. Increase speed to medium to knead the dough for 4-5 minutes, adding a bit more flour if sticky, until dough is smooth but slightly tacky.
- First Rise: Remove dough from mixer and shape into a ball, dusting hands with flour to prevent sticking. Butter a large bowl and place the dough inside, turning it to coat with butter. Cover the bowl with a towel and let the dough rise in a warm place for 1 1/2 to 2 hours until doubled in size.
- Shape Rolls: Punch down the dough to release air. Transfer to a floured surface, tear off small pieces slightly larger than one inch, and roll into balls. You should have about 90 dough balls in total. Butter a muffin tin and place 3 dough balls into each cup, forming the characteristic cloverleaf shape.
- Second Rise: Cover the muffin tin and let the rolls rise again in a warm spot for about 1 hour until puffed.
- Preheat Oven and Butter Rolls: Preheat your oven to 375°F (190°C). Generously brush melted butter over the tops of the rolls to create a golden crust during baking.
- Bake: Bake the cloverleaf rolls for 11-12 minutes or until the tops are just golden brown and the rolls are cooked through.
- Butter and Cool: Remove the rolls from the oven and brush them again with melted butter. Repeat the butter brushing every few minutes as the rolls cool to keep them soft and flavorful.
- Serve: Remove the rolls from the muffin tins and serve warm. These rolls are best eaten the same day they are made, but if storing, ensure they are cooled completely and kept in an airtight container for freshness.
Notes
- Ensure your water and milk are warm, not hot, to avoid killing the yeast.
- The dough should be slightly sticky but manageable; avoid adding too much flour to keep rolls soft.
- Double rising helps develop the fluffy texture unique to cloverleaf rolls.
- Brush with melted butter multiple times after baking to keep rolls moist and flavorful.
- Store cooled rolls in an airtight container if making ahead, best consumed within 1-2 days.
- You can freeze baked rolls; thaw and warm before serving for best results.
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
