ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cloverleaf Rolls

Yield 2 dozen


  • 2 packages dry yeast
  • 1/4 cup plus 2 teaspoons sugar, divided
  • 1/4 cup warm water (105° to 115°)
  • 1 cup milk, scalded
  • 1/4 cup butter or margarine, softened
  • 1 egg, well beaten
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • Melted butter or margarine

How to Make It

  1. Combine yeast, 2 teaspoons sugar, and water; stir. Let stand 5 minutes or until bubbly.

  2. Combine remaining sugar, milk, 1/2 cup butter, egg, and salt in a large mixing bowl; stir until sugar and salt dissolve. Add yeast mixture, stirring well. Stir in enough flour to make a soft dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down. Cover and refrigerate at least 2 hours.

  3. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Shape dough into 1-inch balls; place 3 balls in each of 24 greased muffin pans. Cover and repeat rising procedure 30 minutes or until doubled in bulk. Bake at 400° for 10 minutes or until lightly browned. Brush with melted butter.

Oxmoor House Homestyle Recipes