The Softest Cloverleaf Dinner Rolls (VIDEO)
It’s hard to resist these pillow-soft and buttery Cloverleaf Rolls. These are made with milk dough which has an unbelievably soft and cloud-like texture. You’ll love the delicious layers when you pull the 3 clover leaves apart.
Homemade Cloverleaf Dinner Rolls is the perfect side for your holiday table and they always get compliments even when they’re competing with the Christmas Prime Rib or Thanksgiving Roast Turkey. After all, you definitely need a roll to soak up the Turkey Gravy.
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There’s something so comforting about home-baked bread from Focaccia Bread to Banana Bread and even Pita Bread. If you love a warm and ultra-soft dinner roll, this recipe is a must-try!
Watch the video tutorial and see how easy it is to make these clover rolls.
Cloverleaf Rolls Video Tutorial
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What is Milk Bread?
Milk bread is white bread that is made with milk, egg, and butter to form a tender crumb with a rich buttery flavor. Milk bread has the most satisfying texture and it’s easy to make, which is why it’s our preferred dough for making cloverleaf rolls.
Ingredients for Cloverleaf Rolls
- Water – start with warm filtered water (110-115˚F) to activate your yeast
- Active dry yeast – you’ll need 1 packet or 2 1/4 tsp of yeast
- Milk – use warm low fat milk (whole milk will also work)
- Butter – either melted and cooled or very soft butter
- Granulated sugar – feeds the yeast to make the rolls rise beautifully
- Egg – use a large, room temperature egg
- Salt – we use fine sea salt
- Bread Flour – has a higher protein content to produce a softer bread. Also, make sure to measure flour correctly.
Common Questions
This recipe works best with active dry yeast and that is the yeast we recommend. Instant yeast will work, but it will speed up the rising process and the texture won’t be quite the same.
Yes, dinner rolls are freezer friendly and if you freeze them the day they are baked, they will taste fresher when they are thawed. See instructions for freezing in the “make-ahead” section below.
It’s best to use bread flour because of its higher protein content which helps to develop the gluten in the dough, resulting in a softer dinner roll.
Make-Ahead
- Overnight rolls – Once you have placed the oiled plastic wrap over the pan of dinner rolls, set the pan in the refrigerator overnight. A couple of hours before baking, remove the rolls from the refrigerator, let them come to room temperature and rise until visibly puffed, then butter and bake as directed.
- Freezing – Baked dinner rolls freeze really well. Let them cool to room temperature then transfer to a freezer safe zip bag, remove any excess air, and freeze for up to 2 months. If you freeze them the same day they are baked, they will taste fresh when thawed.
Tips for Making the Best Dinner Rolls
- Check the yeast – the reason for initially mixing the yeast with 3 Tbsp of warm water is to activate the yeast as well as to make sure it is still working. If you don’t see a foamy layer on your mixture after 7 minutes or so, you should buy new yeast and start over.
- Ingredient temperatures – make sure your liquid ingredients are warm when added (between 110-115˚F) for the dough to rise properly. Colder ingredients will take longer to get the yeast working.
- Proofing – proof dough in a warm place that is at least 75˚F but not more than 110˚F (high heat will kill your yeast). Putting it in the oven with the light on works well. Also, you can microwave a damp kitchen towel for a minute then turn it off and place the bowl of dough inside the warm microwave. The warm steamy environment is ideal for dough proofing.
Serve with
Sometimes all you need is to spread on Cranberry Sauce or whipped Honey Butter, but if you’re looking to pair this with a meal, here are our favorite recipes to serve with dinner rolls:
- Sweet Potato Soup
- Cabbage Soup
- Vegetable Soup
- Roasted Sweet Potato Salad
- Creamy Tomato Soup
- Chicken Pot Pie Soup
Golden, puffed, buttery, and super soft – these Cloverleaf Rolls will be the talk of your holiday table.
Cloverleaf Dinner Rolls Recipe
Ingredients
Cloverleaf Rolls:
- 3 Tbsp warm water, (115˚F)
- 2 1/4 tsp active dry yeast, (1 packet yeast)
- 1 cup low-fat milk, warm (105-110˚F)
- 5 Tbsp unsalted butter, melted or very soft, plus more for the pan
- 3 Tbsp granulated sugar
- 1 large egg, room temperature
- 1 tsp fine sea salt
- 3 1/2 cups bread flour, divided (add an extra 1/4 cup if needed)
For the Topping:
- 3 Tbsp unsalted butter, divided, melted
- 1 tsp kosher salt
Instructions
- In the bowl of a stand mixer, add 3 Tbsp very warm water (115˚F). Sprinkle the top with 1 packet of yeast, whisk to combine, and let rest uncovered for 7 minutes until foamy on top.
- Add warm milk, melted butter, sugar, egg, and salt. Whisk until blended, then gradually whisk in 2 cups of flour then switch to the dough hook attachment and add the remaining 1 1/2 cups of flour in thirds, letting it incorporate with each addition. Add more flour a little bit at a time until the dough feels moist to the touch, but it shouldn’t stick to clean/dry fingertips.
- Knead 10 minutes on speed 2 of a stand mixer, or knead by hand. The dough should pull away from the sides of the bowl as it kneads and will be smooth and elastic.
- Transfer dough to a large oiled bowl, turning the dough to coat in oil. Cover the bowl with plastic wrap and let rise in a warm place (90-100˚F) for 1 to 1 1/2 hours or until doubled in volume.
- Transfer dough to a smooth, clean work surface. You should not need any additional flour at this point. Divide the dough into 12 even pieces then divide each piece of dough into 3 small pieces. Cup your hand over each of the small pieces and roll over work surface to form a ball. Butter a 12-count muffin pan and place 3 little balls of dough into each muffin cup.
- Oil a sheet of plastic wrap and place the oiled side loosely over the rolls. Let rest in a warm place for 30-45 minutes until visibly puffed. Meanwhile, preheat the oven to 425˚F with a rack in the center.
- Once rolls have risen, brush the tops with 2 Tbsp melted butter and bake in a preheated oven at 425˚F for 13-15 minutes or until golden brown. As soon as they are out of the oven, brush with more melted butter and sprinkle with kosher salt. Transfer to a wire rack to cool for 15 minutes and serve warm.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Can you substitute 1 cup of whole wheat flour in the recipe? I am excited to try these
Hi Terri, I honestly haven’t tested this recipe using wheat flour to advise. If you will do an experiment, please tell us how it goes.
It was taking a big chance for me, but I decided to try this recipe (for the first time) for an Easter dinner party. The response was fantastic – I didn’t have any rolls left by the end of the evening AND a couple people wanted the recipe (so I’ll be sending them your way). A couple side notes that might be relevant to some people; I had to use a total of 4 cups of flour. Might be because I’m in No. California, I don’t know, but this has happened before with flour proportions. I also found that by taking 1 1/2 tsp from each cup of flour and adding 1 1/2 tsp per cup of Vital Wheat Gluten that an acceptable bread flour can be made at home. Great recipe, and I really enjoyed the video! Thanks for sharing!
I’m so glad that you chose to try our recipe! Thanks so much for your review and good feedback! Yes, feel free to share our recipes with your friends, we appreciate it.
To make Bread flour from All-Purpose flour:
Add 1 teaspoon of Vital Wheat Gluten per every 100 grams of All-Purpose flour.
Love love love these rolls !!!
Made them at Christmas and froze them and reheated Christmas day. They tasted like I had just made them. Everyone loved them. My question is can you make this dough in a bread machine ?? Love all your recipes and cannot wait for your cookbook
Hi Julie, nice to know that you loved these rolls! One of our readers shared this comment “Best rolls ever! I used my bread machine, just put all the wet ingredients first and then flour and yeast, doubled the recipe and turned out perfect! I did bake them at 375 degrees though.” I hope that helps.
These rolls are as good as any I’ve ever had. The taste reminds me of the ones my mom used to make when I was young. I’ve been trying to duplicate that taste for years. Thank you.P.S.-
I made cinnamon rolls with this recipe and they were out of this world.
Hi Jim, glad that you found this recipe! I hope you’ll love all of the other recipes from us that you will try.
Can I make these 2 days in advance instead of the one day (overnight) the recipe suggests?
Hi Lou! I think you could but I haven’t tested it with this recipe. Generally, bread dough will last approximately three days in the refrigerator; however, it is best to use it within 48 hours. Let us know how it turns out if you test it.
I do not have a mixer, will this recipe work by hand? I have tried several times to make yeast rolls like my mom but its always disastrous.
Hi Jamie, you can knead the dough by hand without a stand mixer. Do everything in a large mixing bowl and then knead by hand. It’s just a little more effort but will work fine.
My husband is planning to make these and we are wondering, can we use salted butter for the dough and omit the salt?
Hi Miss Joan, yes if using salted butter you will need to either omit or use less salt.
Is there a way to do this with wheat flour? I prefer it and would love to know if you’ve tried it.
Hi Antonette, I honestly haven’t tested this recipe using wheat flour to advise. If you do an experiment, please share with us how it goes.
Can I use the paddle instead of the dough hook. I just realized I don’t have one.
You could use the paddle attachment to start mixing your ingredients and them knead this by hand.
Made them yesterday for our family tree decorating day and they were perfect. So much so I made another batch today with my homemade soup. The balance I will freeze. Thank you Natasha – one of the easiest recipes yet.
You’re welcome! We’re glad you all enjoyed these rolls!
I cant seem to get the dough to leave the mixer bowl side. It seems to remain sticky no matter how long I knead it. Any suggestions?
Hi Brenda! Did you make any substitutions? I would look over the recipe again and make sure you are measuring everything correctly. You may need to use a little more flour to help.
I noticed someone commented they don’t have a stand mixer. Have you considered giving tips to those that don’t? Stand mixers aren’t necessary to make bread. Just a thought.
Made them for Thanksgiving and they were delicious. A big hit!
I’m so glad to hear that!
These look amazing as do all your creations😊. I am wondering how to make the dough ahead of time. Thinking of making for thanksgiving… can the dough be made the day before?
Hi Lori, I recommend checking out the Make-Ahead section of the recipe notes. We address whether freezing or overnight roll tips. I hope this is helpful!
Hi Natasha!!! I make these rolls twice a week they are delicious and easy to make. My children love them. I have a question though, I was trying to figure out how I can make these rolls sweet? So I added a pinch more sugar but I have this itch to add apricot preserves in the Center of them…. Or cinnamon- anything fall vibes lol! I was going to make The apple cinnamon pull apart bread but I chickened out. Please let me know thanks.
Hi Renee, I’m so glad this was a hit with your family! I haven’t tried making these as sweet rolls myself to advise on the steps of the process, but that sounds delicious! Thank you for that suggestion. If you try making it into a sweet roll, I’d love to know how you like that.
Love your recipes so delicious, I’ve tried a few & they turned out great. Love your bubbly personality, it looks like you have fun while you are cooking. A pleasant experience 😊👍🏼
Thank you for that wonderful compliment, Denise! I’m so happy you’re enjoying my recipes! You’re so nice!
My MIL always made the Best Rolls! She used Lard!! I know, right, but they were the best!
Hi I made the cloverleaf rolls and they got very large but they turned out very good but I think I would use reg flour instead. And what was the printing app attached to this site I have a corrupt laptop now and have too bring in it to be clean up. She better check this out before she gets in trouble.
Thank you so much for sharing that with me, June! I’m so glad you enjoyed it!
Hi Natasha! I made these a couple days back, and my kids and I devoured it! Took some over to my cousins for her kids, she loved it and so did her kids. Her husband snuck one of them as a late night snack and he couldn’t believe they were homemade! They were perfection! I want to make some for my husband now, am I able to use self rising flour? Only because I finished all my bread flour from the last batch. Thank you and thank you for always sharing such incredible recipes!!!!
Hi Renee, thank you for the review and feedback. So glad you enjoy my recipes.
Is there a way to make these cloverleaf rolls without a stand mixer?
Hi Donna, you can knead the dough by hand without a stand mixer. Do everything in a large mixing bowl and then knead by hand. It’s just a little more effort but will work fine.
Thank you. I love all your recipes and can’t wait for a yummy cookbook!
You’re welcome, Donna. I hope you love the cookbook when it’s out!
Hi Natasha,
Thank you for this recipe. This is the most reliable recipe for dinner rolls that I have every found. I love your recipes and videos. Bless you and your family.
Hi Tulsi! I’m so glad you found this recipe. Thank you so much for an excellent review. Be blessed.
Thank you so much for this recipe! They are so good! I have been looking for a recipe for rolls like my mom used to make & this is it. Yeah! I can always make your recipes with confidence that they will be good. Loved the microwave proofing suggestion. Thanks again!
Hi Jennifer! I’m so happy to hear that. Thank you for sharing with me, it really means a lot.
Made these for Easter dinner with family. They loved them. The microwave trick is wonderful — provided a warm place for proving and cut down time to double in size.
So glad that your family enjoyed this recipe, Mark!
When freezing the rolls what is the best method of warming them up? Do you let them thaw first, etc.?
Hi CJ, I found that if I freeze bread (loaves and rolls) as soon as they are cooled too room temperature (fresh and the same day they are baked), they are just as good then when they are thawed and warmed slightly in the oven.
this has become my go to roll recipe! the dough is so easy to work with, my daughter says they are the best!
Love it! Thanks a lot for sharing that with us,I’m happy that you and your family love this recipe.
Hi Natasha
Thanks so much for you receipts. When I read over your receipts, such as meat pie, for the first time,
It seems that I wanted to make ir right away. And, I succeeded.
my family loves the dough
Then. I tried your soft bread receipe, they turned beautiful.
From now on, I will always look at your receipe, should I like to bake or cook any thing.
I do appreciate your very clear instructions.
Aww! I’m so happy to hear that. I’m glad you and your family enjoy my recipes. I really try to make them simple and easy to follow. Thank you for sharing with me.
Tried this recipe today using rapid rise yeast because it’s all I had. Turned out great, another recipe I tried did not turn out as good, first time the rolls were not soft and fluffy. Glad I tried your recipe today. Very happy. Thanks.
Hi Loraine, thank you for choosing our recipe to try. I’m glad it was a success!
Wonderful,easy,and tasty rolls. I will always use this recipe.
Awesome! Thank you for your good comments, Jackie.
My mom was old school. I never remember seeing her use a recipe. She made THE fluffiest, best tasting rolls ever. Although she showed me step by step, I’ve never been able to get that flavor. My wife made your clover leaf rolls (and I helped!) These taste like Mom’s. My eyes got all misty. 🙂
I’m so glad this recipe was helpful, Rick!
What size rectangle do you shape to get the right size for 12 rolls?
I made these today and they turned out massive. Are use my bread maker – dough cycle. I made them up I will put in my oven to rise. I cooked them at 375 for 15 minutes.
Verdict: huge! But really good.
I think that’s great and I’m glad you liked it!
Hi Natasha,
I made these rolls for dinner last night. I followed the directions to a “T”. They looked great until I lifted them up from the pan. The outside of the rolls were burnt. The tops looked fine. I cooked them according to your directions. I did use a dark non-stick muffin pan. Wondering if this is where the problem lies? Have any suggestions? Should I turn the oven temperature down? The inside of the rolls tasted great. Would like to try making them again without the burnt outside edges. Any help would be greatly appreciated! I scrolled through all the comments, but I guess I am the only one who has had this issue.
Hi Silene, I haven’t had that happen – did you possibly bake on convection mode? In that case, you would need to make adjustments and I haven’t tested this on convection oven settings.
I really do think it was due to the dark muffin pan. I made your soft dinner rolls and they were a huge hit! I used a clear glass pyrex dish and turned the oven down 25 degrees. It seemed to do the trick. Unfortunately both of my muffin pans are dark, non-stick. I really enjoy your recipe’s as they are pretty easy to follow. Have you thought of making a cook book? I would love to purchase one! Thank You
That could be it, thanks for sharing and good to know that you’re enjoying my recipes. I am already working on my cookbook, I’ll definitely share it with everyone when it’s ready. Thank you for asking!
Hi Natasha…I love and have made many of your recipes…but I don’t have a fancy mixer or food processor…for recipes such as this is it possible to give a quick instruction on how to make without the appliances…such as this recipe not having a mixer with a dough hook?
Hi Dianne, you can knead the dough by hand without a stand mixer. Do everything in a large mixing bowl and then knead by hand. It’s just a little more effort but will work fine.
Made these rolls on this wintery day. Absolutely delicious!!!!!!
Thank you
That’s awesome, Tammy. Thanks a lot for the great feedback!
Hi Natasha. I am vegetarian. What would happen if I exclude the egg in the recipe?
Hi Davita, I haven’t tried this recipe without eggs so I’m not so sure how it would turn out. If you do an experiment, please share with us how it goes.
I’m in my 60’s and have never had success in making dinner rolls until now. This is the easiest recipe I’ve found for the BEST dinner rolls. I’ve made them over and over. Thank you for the video and the recipe. You are my favorite❤️
Aww, that’s the best! Thank you so much for sharing that with me, Nan. I’m all smiles
Oh my word. I tried to make these today Natasha. It was like a good fail. They over rose when I had the three balls in the muffin tins then when I made them they rose to high and were hard. I have no clue what I did wrong but I need to master this because I hate failing. I never make rolls from scratch so I have a mission to accomplish. I wish I could attach photos to show you what they looked like to get tips. I did everything you suggested. They rose in the microwave for an hour and a half. Spooned the measurements correctly. Used the right temperature milk and water. Rolled them perfectly into three balls then placed in the tins. No idea what I did wrong
Hi Angela, if they rose too high, that probably means they were overproofed. If you overproof a dough, it exhausts the yeast and then it doesn’t bake up properly. I hope that helps to troubleshoot.
Hi Natasha,
Is it possible to make only half as there are only two of us? Not sure they would freeze well, and certainly wouldn’t be as good as when first made.
If you have any suggestions, I would greatly appreciate them.
I have made a lot of your recipes and haven’t found one yet that we didn’t put into our rotation book.
Thank you in advance
Hi Susan, I found that if I freeze bread (loaves and rolls) as soon as they are cooled too room temperature (fresh and the same day they are baked), they are just as good then when they are thawed and warmed slightly in the oven.
Hello Natasha this recipe must be another winner. Can you pls tell me how much flour in grs I need. Can wait to try this recipe
Ty
Hello Elizabeth, you may convert the ingredients in the recipe into grams/metric. If you are at the recpe you can click Jump to recipe then Metric to convert them.
Natasha,
What would happen if I used while milk? Asking for a friend… lol.
Hi KJ, we have this note in the recipe: “Milk – use warm low-fat milk (whole milk will also work)” I hope that helps.
Hi Natasha, I have tried many of your recipes and they never disappoint!
I can’t eat butter, could I use olive oil instead?
Thank you
Hi Christine. I have not tested that. You would have to experiment. The butter helps to form a tender crumb with a rich buttery flavor so I’m not sure what the texture would be like without it. Let us know your results if you experiment.
Made this last night as a test run for Christmas Day. House smelled like a bakery as you said! Easy to do, spot on. I did find when I rolled the dough, it didn’t form so easily.. so I rolled them and then pulled and pinched the bottom and formed the a perfect round ball. (if you can picture when you see fresh mozzarella being made). They are light and airy and once again your recipe is SPOT ON! Can’t wait to serve in a week at Christmas!
Thank you so much for sharing that with me, Emily! I’m glad it worked out! I love the smell of fresh-baked dinner rolls, too, so perfect for Christmas!
Thank you ! Happy Holidays ! Keep your incredible recipes coming. All the best !
Thank you, Emily. Happy Holidays!
I made these a few weeks ago and they turned out PERFECT! SO delicious with the added butter and salt after baking. YUM! My husband is a bread FREAK and this one was a hit with him. I stored the leftovers in a heavy duty bread bag and, let’s just say, they didn’t last long. They are so GOOD!! Thank you for sharing this recipe!
Hi Natasha. I had been wanting to make these for weeks. Sooo I gave them a try. I had a lot of trouble with the yeast. Went through 5 packets. Finally realized you heat water to 115 THEN let cool down to 110 and add yeast. S o I was frustrated but finally got it. Everything went smooth after that. Followed all your tips. Unfortunately, they didn’t look anything like yours. They did not look clover like. No definition. I think they got to big in mircrowave when proofing final stage. Again, I should have read your directions better, you said rise till puffy. The texture was not like yours either. Your inside was smooth and white, mine had a lot of air bubbles. They were yummy though. Going to give another try. Any suggestions would be appreciated.
Thank you so much for sharing that with me, Susan! It sounds like you’re on the right track! I hope you give this another try soon!
What type/brand of temperature gauge do you use? Rolls were delicious!
Hi D! I use this Thermapen here for an instant read.
I made these for my family’s Thanksgiving this year. We usually use store bought rolls. I am pretty intimidated with making bread. But they turned out great and everyone loved them.
Nice to know that everyone loved these dinner rolls. I’m also glad that you tried making this recipe and enjoyed it!
These turned out very well on my first attempt – easy to follow recipe with great results. Thanks again for this wonderful recipe!
Thanks for the great comments and feedback, Maria. Glad you enjoyed it!
I made the Cloverleaf dinner rolls for yesterday when i had company for lunch. They were delicious as everyone was eaten.
That’s so great! Thank you so much for sharing that awesome review with me, Wanda!
Natasha i just found out the metric tab is missing will you please be able to add it.
Hi Ranuth, We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
This recipe produces a very light roll. I think I may have gone too light on the salt because there was very little flavor. I’m going to try them again and see if the salt amount was the reason.
Don’t you just love it?! I hope you give it another try soon, Gail! I always recommend trying the recipe as written the first time around and then adjusting to your liking. 🙂
I tried these today and they turned out beautifully! The added salt (I used flaked sea salt) on top after baking sent these over the edge… DELICIOUS!! Thanks so much for this!
Thank you so much for sharing that with me, Christie! I’m happy you enjoyed it!
Best rolls ever! I used my bread machine, just put all the wet ingredients first and then flour and yeast, doubled the recipe and turned out perfect! I did bake them at 375 degrees though.
Thank you so much for sharing that with me! I’m so glad you enjoyed it!
can i use whole wheat flour instead of bread flour? because i use whole wheat flour to make my dinner rolls
Hi Joanna, I honestly haven’t tested this recipe using wheat flour to advise. If you will do an experiment, please share with us how it goes.
These rolls are fabulous. I put them in the fridge overnight, baked them this morning, and they came out perfect. Thank you, as always, for the detailed instructions and video.
It is my pleasure, Nancy. Good to know that it turned out great and perfect!
This was my first time making rolls. It all looked good except when I pulled the plastic wrap off they fell. They baked fine and tasted great but were flat. What did I do wrong?
Hi Cecile, it sounds like they may have been overproofed – if they rise for too long (or in too warm of a spot), you can exhaust the yeast.
I tried to make the rolls for today and only had fat free milk and had new yeast but they didn’t rise .
HI Rayna, did you possibly have your liquids too hot which would deactivate your yeast? Also rolls rise best in about 90-100˚F temperature. If the room is too cold, it will take much longer and if you put it into a place that is too hot like an overly warm oven, you can deactivate your yeast. I hope that helps.
If you freeze them how do you heat them up? They came out amazing by the way! I decided to do them instead of the other ones because I tried those before and wanted to try something different thank you!
Hi Alyssia, you can reheat the dinner rolls straight from the freezer to the oven. You can either thaw first overnight then bake for about 10 minutes in a 300°F oven or until warmed through. You can also heat rolls from frozen (loosely wrapped in foil) and bake at 300°F for 20 to 25 minutes or rolls are warm all the way through.
Hi Natasha,
Thank you for the cloverleaf dinner roll recipe and detailed instructions which were very easy to follow. The rolls were delicious, tender, and not that hard to make.
You are very welcome. Great to hear that you enjoyed making this recipe!
have you tried this dough but shaped differently? like pan roll shape?
Hi Kathy, I haven’t yet but I bet that will just be fine. If you try that, please share with us how it goes.
Can the cloverleaf dinner rolls be doubled or make in seperate batches?
Hi Shawnda, doubling it should work! If you go to the recipe card, you can click on the number of servings to adjust the ingredients.
As a lifelong baker of cakes, cookies, etc. I lost my desire to bake bread with yeast due to it’s complexity. Thanks Natasha for this incredibly detailed recipe. The rolls turned out exceptional!
That’s so great! It sounds like you have a new favorite, Carole!
I made your Cloverleaf Milk Bread rolls. They were AWESOME. WILL BE MAKING THEM AGAIN.
I’m so happy you enjoyed that. Thank you for sharing that with us, Linda!
I baked your banana bread 🍞 recipe this evening for our dessert n as you said , they were soft , fluffy, made our house smell soo delicious fragrant n the cinnamon gave it a different flavor n we both liked the taste 😃I have never ever used cinnamon in my banana bread ever !, lol , before I remembered to take a picture , we were already enjoying our dessert
Thank You , next I’m trying your peach cake using lite syrup canned cling peaches, it’s okay to use canned ingredient ?? , hope it will look n taste as awesome as yours , I have a peach cake recipe but different from your recipe 🤪
Here is the picture of my baking of your banana bread 👍🌺😀
I’m glad you really enjoyed this recipe, Maggie! Thank you for your awesome feedback too!
I just made these dinner rolls . Fantastic. I have tried three other recipes but they weren’t great. This recipe is quite easy and quick and so good. I will definitely be making them for Christmas dinner.
I’m glad to hear you enjoyed this recipe, Susan! Thank you so much for sharing that with me.
Can I make these gluten free? If I can’t, I would love to know of a good gluten-free dinner roll recipe.
Hi Carol, I have not tried this with gluten-free flour to advise don’t the outcome. That will require a few tweeks.
Thank you for this amazing recipe. Would it be possible to have metric measurements please ?
Hi Lili, you may click Metric in the written recipe to use metric measurements.
Thank you for this amazing recipe. Would you please give us the metric measurements (especially for milk and flour) ?
Hi Lili, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
If I make these rolls the day before I serve it, what is the best way to store it? Will it not be soft if I make it a day ahead? Thank you!
Hi Tracy, Please see the instructions in the “make-ahead” section in the recipe.
Love your recipes, can’t wait to try these at Thanksgiving! I’m a tad nervous, because I’ll be new at bread baking, but I use to bake cakes and decorate them, so surely I can conquer these!
You’re going to love this recipe, Teresa! I can’t wait to hear your feedback!
Somehow mine came out not fluffy and soft. I used whole milk and salted butter. Is it the reason why?
Hi Tina, I highly recommend watching the video to see where things started to look different. It could be a number of things (too much flour, substitutions, overproofing for too long or on too high of heat, etc). Also, read through the tips in the post above which may help with troubleshooting.
Hello!! I made your cloverleaf dinner rolls today! I am new to making yeast breads, your recipe is easy to follow and my rolls turned out beautiful – the dough turned out right and was easy to work with. I am going to make them again tomorrow to send my son. Thank you for this great recipe!!
That’s great to hear, Lila. Thank you for sharing that with us and for giving this recipe 5 stars!
Thank you very much for all your recipes and video’s love watching them and your recipes .
You’re so welcome! Thanks for always watching and I hope you’ll love all the recipes that you will try.
I made these today & they are by far the BEST rolls I’ve made. I spent the pandemic practicing bread making & this recipe moved into my #1 spot! Amazing!
Natasha I have made many of your recipes & they are all winners! Thank you!
Thank you for the awesome feedback, Joanna. I’m happy to know that you’re enjoying the recipes!
omg! i make a ton of rolls and have tons of favorite roll recipes, i am trying these cloverleaf rolls and i love the dough, so easy to work with! second rising now so i am anxious to see final product
if they pass muster these will be my go to roll this thanksgiving and i have to make at least 5 doz! 😩
I hope you love them, Kathy!
i loved these! i have been making rolls/bread for years but this recipe is at the top of the list! dough is so easy to work with!
I’m happy to hear that, Kathy! Thank you for sharing.
can i do this by hand? and these are the cutest things i’ve ever seen, and look good too!
Hi Amy, absolutely, you can mix and knead the dough by hand, but it will take at least 10 minutes to knead if you’re really working at it. It just takes a little more elbow grease but you can do this dough without a stand mixer.
Hi! I love your recipes and I want to know if the cloverleaf recipe can be doubled. Thank you!
Hi Laura, that will work. If you go to the recipe card, you can click on the number of servings to adjust the ingredients.
I did notice that when you change the amount to double the recipe, it does change the amounts in the recipe, but when you go to print it, it prints the original amounts, not the adjusted! FYI!
Hi Caryn, it will print in the list of ingredients but not throughout the instructions since our system is not sophisticated enough to change those yet.
I don’t own a stand mixer – just have a basic hand mixer or can mix by hand. Will that work???
Hi Jane, by hand will also work. I hope it turns out great!
Thank you so much for all your tutorial, one of my fav is the pie dough!
You’re welcome! I’m so happy you enjoyed the tutorial, Wilma! I hope you try more of my recipes soon!
I see the instructions to freeze but not how to reheat the frozen rolls. Do you thaw first? How do you then reheat without making the rolls too dry or tough?
Thanks for your help🙂
Hi Pat, you can reheat the dinner rolls straight from the freezer to the oven.
What temperature should the oven be when reheating frozen rolls and how long do you leave in the oven ?
Thanks, Pat
Hi Pat, you can either thaw first overnight then bake for about 10 minutes in a 300°F oven or until warmed through. You can also heat rolls from frozen (loosely wrapped in foil) and bake at 300°F for 20 to 25 minutes or rolls are warm all the way through.
Thanks a bunch, going to give this a try for Thanksgiving 🙂
This recipe was awesome! I do have one question though. I know this is a “milk bread” recipe but could I substitute the milk for water? Thank you so much, Natasha.
Hi Greta, I have tried it with whole milk and low-fat milk, but I can’t advise it will work with water without trying that substitution myself.
Hi Natasha,
Love all your videos and recipes and can’t wait to try this one! Can I use whole milk instead of low fat?
Hi Karen, we have this note in the recipe: “Milk – use warm low-fat milk (whole milk will also work)” I hope that helps.
Hi Natasha
Sorry I didn’t notice and missed it in the notes. Next time I will try not to rush through. Appreciate your reply,Thank you!
Karen
Natasha, I always make homemade rolls for Thanksgiving, namely your soft dinner roll recipe. So when I saw these I knew I had to give them a trial run. You have absolutely outdone yourself. This is bread therapy at it’s finest! These are definitely my new go to roll. No one even waited until they were cool. Do you have any suggestions for making them ahead of time? Love all your recipes…have 7 of them on deck for Thanksgiving right now!
That’s just awesome! Thank you for sharing your excellent review, Dawn! Please see the instructions in the “make-ahead” section in the recipe.
Hey Natasha,
Do you have to use bread flour? we don’t have any and wanted if we could use all-purpose flour.
Hi Zellie, bread flour has a higher protein content to produce a softer bread, it works best for this recipe.
I’m thinking about these for thanksgiving. Do they freeze well?
Hi Susan! You can freeze them! See this section in my recipe notes: “Can I freeze dinner rolls?”. I hope this helps!
Can this be made in my bread machine and taken out before it starts to bake and shape it into the rolls?
Hi Barbara, I haven’t tried it in a bread machine myself, but that may work. If you experiment, let me know how you liked the recipe.
I’m wondering Natasha if I can make these rolls ahead of Thanksgiving and put them in the freezer after baking. How do I reheat them?
Hi Peggy, please see my “Make-Ahead” section in the recipe.
My kids really loved it! So soft and delish! Thanks for the recipe!
That is the best when kids love what we parents make. That’s so great!
These are SO FLUFFY. Also, super pretty at the dinner table!
I love how cute and fluffy they look too!
These homemade cloverleaf rolls are so soft, fluffy, and delicious! I will for sure be adding these to our Thanksgiving dinner menu!
They indeed are the best! Thank you for your lovely review, Valentina!
Hi Natasha, Can I use non-dairy milk like Almond, Oat or Macadamia?
Hi Tammy, I haven’t tried either of those substitutions to advise on the outcome; if you happen to test that, I’d love to know how you like it!
Another home run from Natasha’s kitchen. Thanks for another great recipe.
You’re welcome, Barry! I’m so happy you loved it!