Grandma's Clover Leaf Rolls Recipe - Allrecipes.com
Grandma's Clover Leaf Rolls Recipe
  • READY IN 3+ hrs

Grandma's Clover Leaf Rolls

Recipe by  

"My Grandma's yeast rolls were always requested at family get-togethers. They're delicious and I cherish the memories I have of baking them with her."

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Ingredients Edit and Save

Original recipe makes 12 clover rolls Change Servings
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Directions

  1. Heat the milk in a saucepan over medium heat until bubbles begin to form, but the milk is not simmering. Stir in the sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C). Sprinkle the yeast over the warm water and set aside for 5 minutes.
  2. Beat the egg in a mixing bowl, then stir in the yeast and milk. Stir in half of the flour until no lumps remain, then stir in the remaining flour a little at a time until a smooth dough forms. Place into a greased bowl, turn once to grease the top, cover, and let rise until doubled in bulk, about 2 hours.
  3. Grease a 12 sectioned muffin tin. Deflate the dough, and place onto a well-floured work surface. Divide the dough into 36 pieces, and form into balls. Place 3 balls into each muffin cup. Cover, and let rise in a warm place until doubled in bulk, about 1 hour.
  4. Preheat an oven to 400 degrees F (200 degrees C).
  5. Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 15 mins
  • READY IN 3 hrs 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 26, 2010

use veg oil on hands when rolling the balls, the rolls will brown even, and will stay soft when cooled, if any is leftover. great recipe

 
Most Helpful Critical Review
Mar 19, 2010

I only gave this 3 stars because although they were good when just out of the oven, they go hard quickly and for the time needed I would make my regular bun recipe.

 
Mar 22, 2010

Brownie, these were excellent. Very similar to my Grandma's rolls - the ones she'd make without a recipe she made them so often :) The only change I made was to use buttermilk instead of the milk. It added the nice tang. I also used half butter, half shortening (butter flavored Crisco) and they turned out lovely with a nice crumb, tender and soft. Also, I left my dough very sticky.. a bit less flour, so reserve that last 1/3 cup to add a couple tablespoons at a time at the end of the mixing cycle in my Kitchenaid and gave it a 5 minute knead. It helps to lighten them a bit. I didn't make them cloverleaf style, but rather made 12 rolls in a 13x9 pan. Brushed them with a bit of melted butter after baking and yikes.. they were gone in a flash! Thank you for sharing - this is definitely a keeper.

 
Jan 03, 2011

I have never made dinner rolls before so I found this one to start with. I have made these about 5 times now and they are so good! Just a tip, i grease the bowl with a cooking spray and then once the dough is in the bowl, i spray the dough with the spray too- then I am not trying to turn it over. The dough will rise bigger if put in an especially warm place in the kitchen- I use the stove top on one of the rings near the one used for heating the milk. Great recipe!

 
Apr 23, 2010

brownie, these rolls were excellent. I used the recipe just as you gave it. The family loved them and tells me I need to make them again.

 
May 03, 2010

Made these today to accompany Split Pea and Ham soup. They were super easy to make and were a huge hit! Next time I will use less sugar and will lower the oven temp. I am working with a new oven and haven't discovered its' lil quirks as of yet.

 
Nov 29, 2011

My fiance and I made these together for our family Thanksgiving dinner and went by the recipe except we doubled it making two pans full . They turned out perfectly . I will use this recipe again for sure :)

 
Mar 27, 2012

Made these in the bread machine twice now and I can't stop eating them! They are wonderful! Thank you for a great recipe!

 

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Nutrition

  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 31.9 g
  • 10%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 209 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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