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Cloverleaf Rolls

"Tender and tasty, these rolls have been a favorite among our friends and family for more than 23 years. I'm the official holiday baker for our clan, so I bake dozens of these come Christmas."
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Ingredients

50 m servings
Original recipe yields 30 servings

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Directions

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  1. In a mixing bowl, dissolve yeast in water. Beat in milk, sugar, egg, shortening and salt and 2 cups of flour until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Roll into 90 balls; place three balls each in greased muffin cups. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F for 12-14 minutes or until golden brown. Cool on wire racks.

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Reviews

Read all reviews 53
  1. 62 Ratings

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Most helpful positive review

Last minute switch over from the roll I originally picked. I cut this recipe in half and used buttermilk instead of plain milk and melted butter instead of shortening. I proofed the yeast in the...

Most helpful critical review

This was an okay recipe for me. I was looking for a cloverleaf roll recipe that was similar to the one I have in my recipe book (which is currently in storage). The rolls came out drier than w...

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Last minute switch over from the roll I originally picked. I cut this recipe in half and used buttermilk instead of plain milk and melted butter instead of shortening. I proofed the yeast in the...

This is the first time I make dinner rolls. I was very nervous and afraid that they would not turn out good....Oh my!They are really good!!!So easy to make and so delicious!!!And so pretty!!!My ...

These were very good! I used half whole wheat flour and half all-purpose and they turned out great. I also used canola oil instead of the shortening. I will definitely be making these again.

Great flavor. Perfect texture, but best when right out of the oven. I've made these twice now, and the first time I brushed them with egg before baking to get a nicer appearance. They look li...

Oh my goodness.....my family went NUTS over these!! I replaced the milk with buttermilk, as per Sarah Jo's suggestion, and they were OUTSTANDING!!! Will make these again and again and again......

These did turn out pretty good for me, but I think I will add a touch more salt (maybe 1/2-1 tsp) next time as they didn't have the depth of flavor I was looking for. However, they were excelle...

This was my first time making rolls and these came out fantastic!I forced myself to freeze some to keep from eating them all at once. The defrosted rolls were just as good as the freshly baked. ...

This was an okay recipe for me. I was looking for a cloverleaf roll recipe that was similar to the one I have in my recipe book (which is currently in storage). The rolls came out drier than w...

These have a nice texture and are very soft on the inside, but the flavor leaves a bit to be desired...they are so bland, there is no taste to them at all. Won't be making these again, sorry.