"My grandmother, in the Depression, had five children and not a lot of income. So she had to get up quite early in the morning and make loaves of bread and rolls to sell so that she could supplement the income and keep the family going. My mother would deliver them to the neighbors, still hot out of the oven, with a jar of jam. Now I make my living making bread." — Deb
Watch video tips and tricks
active dry yeast
bread flour, divided
regular rolled oats
I cut this recipe in half to get 12 rolls. I used my Kitchen Aid to make these rolls. I proofed the yeast in the mixer bowl with the sugar and warm water for ten minutes until the yeast "bloomed", then I added melted butter and the dry ingredients. I did run my oats through the mini food processor before using it so my oats would be a finer consistancy. I kneaded this dough with my dough hook for about five minutes (I did have to add a quarter cup more flour to get it into a ball and be able to be kneaded with the hook). I set it to rise for an hour in a large greased bowl covered with a tea towel on a warm heating pad for an hour. I used a 1/3 cup measuring cup to make uniform rolls (instead of making cloverleaf rolls, only because I was short on time) and rolled them on the counter to make better shaped rolls. I covered the top of the rolls in the muffin tin with saran wrap before letting it rise on the warm heating pad for another hour or so. I baked them at 400 degrees for 12 minutes, then brushed the tops of the hot rolls with vegetable oil right out of the oven. These rolls rose beautifully and turned out very fluffy but the flavor wasn't quite right. I think what I was missing was either more butter or a milk flavor. I would like to try these again but I would maybe use half milk next time instead of all water and maybe up the butter. Honestly, four and a half stars. They're almost there.
I just got done making these rolls and they didn't turn out well. I followed the recipe to the line and they were hard, even after having a succesful rising. I would have them rise a second time, while having them in the muffin pan,if I tried this recipe again.
These are so good!! Super easy and the oatmeal gives the crust a really nice texture. Based on the first reviewers experience, I let the dough rise 20 minutes in the muffin pan before baking. They were enormous! The tops actually touched side-to-side during baking. I will make these again and next time, maybe try letting them rise just ten minutes in the muffin pan before baking. Yummy rolls!! Thanks!!
I made these for Thanksgiving today. #1. These take closer to 3 1/2 hrs. If you watch the video you will see that it says to rise in the muffin tins for about 45 min/till doubled. I did and they had good texture and were fluffy and pretty. #2. They were a bit bland as one other reviewer pointed out, I accidently used unsalted butter this didnt help with the blandness #3. I used 375 @ 25min. They were toasty brown on top and very lightly golden on bottom and done. #4.This makes a little more then enough dough then 24 rolls. I ended making one dozen- as I had only two 6 ct muffin tins, then when i tried them and realised they needed salt, I punched down the second batch and kneaded in some salt, then let rise again and not wanting to spend time remaking balls, I made two loaves instead. This time I cooked
* Percent Daily Values are based on a 2,000 calorie diet.
Deb's Cloverleaf Rolls
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 47
See the recipe and get the story behind it!
Use a bread machine to make fast work of this tasty dough. Yum!
See how to make pull-apart rolls flavored with thyme, oregano, and dill.