Cloverleaf Rolls

cloverleaf rolls


The Beef House in Covington, IN was my inspiration for making these rolls.  They seriously have the best cloverleaf rolls in existence.  These rolls are definitely time-consuming (as they need time to rise), but SO worth the wait.  With a little bit of butter or jelly, they’re absolutely fantastic.

Make sure you set the rolls in a warm place when you let them rise.  If it’s in the summertime, set the rolls near a window so it picks up the sunlight.  If it’s in the wintertime, set it directly under a light farther away from the window.

YIELD: 12 rolls

TIME: 4 hours

2 cups milk
1/4 cup butter
1/4 cup sugar
2 tsp salt
2 packages yeast
1/4 cup lukewarm water
6 cups flour
olive oil
melted butter

Bring milk to a boil and add butter, sugar and salt.  Cool to lukewarm; soften yeast in the lukewarm water.  Add to milk mixture , add about half the flour and mix well.  Add remaining flour to make a soft dough and turn out on a floured board; let rest 10 minutes and knead for 10 minutes.  Place dough in a bowl coated with olive oil and grease surface.  Cover and let rise in a warm place until doubled, for 1 hour.  Turn dough out on a floured board and knead until surface is smooth.  Cut risen dough in 3 equal pieces, and shape each third into a 12″ log.  Cut each into 12 equal pieces and divide each piece into thirds, creating 36 pieces total.  Grease muffin tins, shape pieces into balls, and place three balls into each tin.  Brush with melted butter and let rise until doubled, for 1 hour.  Preheat oven to 375 F and brush rolls with melted butter.  Bake 15-20 minutes, or until golden brown.  Serve with butter and/or jam.

Hope y’all enjoy!

xoxo, Sara


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