Clover Leaf Rolls

    3 hours 40 min

    These lovely rolls are baked in a muffin tin. They rise beautifully and are easily fashioned to resemble a clover leaf. Delicious warm straight from the oven with a bit of butter.

    20 people made this

    Serves: 12 

    • 1 (7g) sachet dried active baking yeast
    • 4 tablespoons warm water (45 degrees C)
    • 250ml milk
    • 4 tablespoons caster sugar
    • 4 tablespoons vegetable margarine
    • 1 teaspoon salt
    • 1 egg
    • 420g plain flour

    Prep:25min  ›  Cook:15min  ›  Extra time:3hr rising  ›  Ready in:3hr40min 

    1. Sprinkle the yeast over the warm water and set aside for 5 minutes.
    2. Heat the milk in a saucepan over medium heat until bubbles begin to form, but the milk is not simmering. Stir in the sugar, margarine and salt; set aside until cooled to 45 degrees C.
    3. Beat the egg in a mixing bowl, then stir in the yeast and milk mixtures. 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 an oiled bowl, turn once to grease the top, cover, and let rise until doubled in bulk, about 2 hours.
    4. Grease a 12 cup 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.
    5. Preheat an oven to 200 C / Gas 6.
    6. Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.

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    Reviews in English (22)


    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  -  23 Apr 2010  (Review from Allrecipes US | Canada)


    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.  -  22 Mar 2010  (Review from Allrecipes US | Canada)


    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.  -  19 Mar 2010  (Review from Allrecipes US | Canada)