Cloverleaf Dinner Rolls
Soft, buttery, and taken up a notch with a sprinkling of kosher salt. Our cloverleaf rolls are simply the best! One batch makes a dozen, but you might want to go ahead and make a double recipe. They'll go fast!
Servings: 12 rolls
Calories: 209kcal
Ingredients
- 1 cup warm water
- 2 ¼ teaspoon yeast (1 packet)
- 2 Tbsp. sugar
- 2 Tbsp. olive oil
- ¾ teaspoon salt
- 2 ¾ cups flour bread flour or all purpose flour
Topping
- ¼ cup melted butter
- kosher salt for sprinkling on rolls
Instructions
- In a large bowl, combine warm water, sugar and yeast. Cover for 5 minutes until foamy.
- Add olive oil and salt. Stir.
- Add flour, one cup at a time, and mix until dough forms.
- Knead dough on a lightly floured surface for a few minutes until smooth.
- Add a tablespoon of olive oil to the dough bowl, place dough inside, and turn over to coat dough in oil.
- Cover the bowl and let the dough rise in a warm place until doubled inside, about an hour.
- Punch down dough.
- Divide dough into 12 sections.
- Divide each section into thirds.
- Shape into tight balls of dough (3 per roll).
- Grease a muffin pan and place 3 balls of dough into each muffin cavity.
- Let rolls rise for 30 minutes. Preheat oven to 375 degrees.
- Brush rolls lightly with melted butter and sprinkle with kosher salt before baking.
- Bake rolls for 12-14 minutes or until tops are golden brown.
- Brush with remaining melted butter after baking.
- Allow rolls to cool in pan for 5 minutes before transferring to a cooling rack.
Video
Notes
Store rolls in an airtight container. Rolls will stay fresh for 3 days at room temperature and can be frozen for longer storage.
Nutrition
Calories: 209kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 177mg | Potassium: 49mg | Fiber: 1g | Sugar: 3g | Vitamin A: 118IU | Vitamin C: 0.002mg | Calcium: 7mg | Iron: 2mg
