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Home > Bread Recipes > The Softest Cloverleaf Dinner Rolls (VIDEO)

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.

Soft Cloverleaf Dinner rolls on blue platter

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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.

Fluffy center of milk bread dinner roll

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.
Ingredients for making cloverleaf rolls with milk bread dough

Common Questions

Can I substitute for instant yeast?

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.

Can I freeze dinner rolls?

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.

Can I use all-purpose flour?

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.

Cloverleaf rolls baked in muffin tin

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.
make ahead cloverleaf dinner rolls covered with plastic wrap

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.
Up close buttery top of the best cloverleaf dinner roll

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:

Golden, puffed, buttery, and super soft – these Cloverleaf Rolls will be the talk of your holiday table.

Cloverleaf Dinner Rolls Recipe

4.99 from 66 votes
Prep Time: 30 minutes
Cook Time: 15 minutes
Rising Time: 2 hours
Total Time: 2 hours 45 minutes
cloverleaf rolls on a platter

Pillow-soft and buttery Cloverleaf Rolls 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.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $4-$6
Keyword: cloverleaf dinner rolls, cloverleaf rolls, milk bread rolls
Cuisine: American
Course: Bread
Calories: 231
Servings: 12 dinner rolls

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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 Facts
Cloverleaf Dinner Rolls Recipe
Amount Per Serving
Calories 231 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 35mg12%
Sodium 405mg18%
Potassium 95mg3%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 4g4%
Protein 6g12%
Vitamin A 292IU6%
Vitamin C 1mg1%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Renee
    May 8, 2022

    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!!!!

    Reply

    • NatashasKitchen.com
      May 9, 2022

      Hi Renee, thank you for the review and feedback. So glad you enjoy my recipes.

      Reply

  • Donna Thomas
    May 5, 2022

    Is there a way to make these cloverleaf rolls without a stand mixer?

    Reply

    • Natashas Kitchen
      May 5, 2022

      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.

      Reply

      • Donna Thomas
        May 5, 2022

        Thank you. I love all your recipes and can’t wait for a yummy cookbook!

        Reply

        • Natasha's Kitchen
          May 5, 2022

          You’re welcome, Donna. I hope you love the cookbook when it’s out!

          Reply

  • Tulsi
    April 30, 2022

    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.

    Reply

    • NatashasKitchen.com
      April 30, 2022

      Hi Tulsi! I’m so glad you found this recipe. Thank you so much for an excellent review. Be blessed.

      Reply

  • Jennifer Littrell
    April 20, 2022

    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!

    Reply

    • NatashasKitchen.com
      April 20, 2022

      Hi Jennifer! I’m so happy to hear that. Thank you for sharing with me, it really means a lot.

      Reply

  • Mark
    April 17, 2022

    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.

    Reply

    • Natasha's Kitchen
      April 18, 2022

      So glad that your family enjoyed this recipe, Mark!

      Reply

  • C.J Sailors
    April 6, 2022

    When freezing the rolls what is the best method of warming them up? Do you let them thaw first, etc.?

    Reply

    • Natashas Kitchen
      April 6, 2022

      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.

      Reply

  • kathy wilson
    April 3, 2022

    this has become my go to roll recipe! the dough is so easy to work with, my daughter says they are the best!

    Reply

    • Natasha's Kitchen
      April 3, 2022

      Love it! Thanks a lot for sharing that with us,I’m happy that you and your family love this recipe.

      Reply

  • KimThu Tham Le
    April 2, 2022

    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.

    Reply

    • NatashasKitchen.com
      April 2, 2022

      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.

      Reply

  • Loraine
    March 28, 2022

    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.

    Reply

    • Natasha's Kitchen
      March 28, 2022

      Hi Loraine, thank you for choosing our recipe to try. I’m glad it was a success!

      Reply

  • Jackie
    March 17, 2022

    Wonderful,easy,and tasty rolls. I will always use this recipe.

    Reply

    • Natasha's Kitchen
      March 17, 2022

      Awesome! Thank you for your good comments, Jackie.

      Reply

  • Rick
    March 8, 2022

    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. 🙂

    Reply

    • Natashas Kitchen
      March 8, 2022

      I’m so glad this recipe was helpful, Rick!

      Reply

    • Dean
      April 17, 2022

      What size rectangle do you shape to get the right size for 12 rolls?

      Reply

  • Shelley
    February 6, 2022

    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.

    Reply

    • Natasha's Kitchen
      February 7, 2022

      I think that’s great and I’m glad you liked it!

      Reply

  • Silene
    January 27, 2022

    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.

    Reply

    • Natasha
      January 28, 2022

      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.

      Reply

      • Silene Ryan
        January 30, 2022

        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

        Reply

        • Natasha's Kitchen
          January 30, 2022

          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!

          Reply

  • Dianne
    January 22, 2022

    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?

    Reply

    • Natasha
      January 24, 2022

      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.

      Reply

  • Tammy
    January 17, 2022

    Made these rolls on this wintery day. Absolutely delicious!!!!!!
    Thank you

    Reply

    • Natasha's Kitchen
      January 17, 2022

      That’s awesome, Tammy. Thanks a lot for the great feedback!

      Reply

  • Davita
    January 9, 2022

    Hi Natasha. I am vegetarian. What would happen if I exclude the egg in the recipe?

    Reply

    • Natasha's Kitchen
      January 10, 2022

      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.

      Reply

  • Nan
    December 31, 2021

    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❤️

    Reply

    • Natashas Kitchen
      December 31, 2021

      Aww, that’s the best! Thank you so much for sharing that with me, Nan. I’m all smiles

      Reply

  • Angela
    December 25, 2021

    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

    Reply

    • Natasha
      December 27, 2021

      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.

      Reply

  • Susan
    December 22, 2021

    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

    Reply

    • Natasha
      December 23, 2021

      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.

      Reply

  • Elizabeth
    December 19, 2021

    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

    Reply

    • Natasha's Kitchen
      December 20, 2021

      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.

      Reply

  • KJ
    December 19, 2021

    Natasha,
    What would happen if I used while milk? Asking for a friend… lol.

    Reply

    • Natasha's Kitchen
      December 20, 2021

      Hi KJ, we have this note in the recipe: “Milk – use warm low-fat milk (whole milk will also work)” I hope that helps.

      Reply

      • Christine
        March 10, 2022

        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

        Reply

        • NatashasKitchen.com
          March 10, 2022

          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.

          Reply

  • Emily Kavourias
    December 18, 2021

    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!

    Reply

    • Natashas Kitchen
      December 18, 2021

      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!

      Reply

      • emily kavourias
        December 19, 2021

        Thank you ! Happy Holidays ! Keep your incredible recipes coming. All the best !

        Reply

        • Natasha's Kitchen
          December 20, 2021

          Thank you, Emily. Happy Holidays!

          Reply

  • Christie
    December 17, 2021

    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!

    Reply

  • Susan Davies
    December 8, 2021

    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.

    Reply

    • Natashas Kitchen
      December 8, 2021

      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!

      Reply

  • D. Morgan
    December 8, 2021

    What type/brand of temperature gauge do you use? Rolls were delicious!

    Reply

  • Jeana
    December 6, 2021

    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.

    Reply

    • Natasha's Kitchen
      December 6, 2021

      Nice to know that everyone loved these dinner rolls. I’m also glad that you tried making this recipe and enjoyed it!

      Reply

  • Maria
    December 5, 2021

    These turned out very well on my first attempt – easy to follow recipe with great results. Thanks again for this wonderful recipe!

    Reply

    • Natasha's Kitchen
      December 5, 2021

      Thanks for the great comments and feedback, Maria. Glad you enjoyed it!

      Reply

  • Wanda J Donovan
    December 3, 2021

    I made the Cloverleaf dinner rolls for yesterday when i had company for lunch. They were delicious as everyone was eaten.

    Reply

    • Natashas Kitchen
      December 3, 2021

      That’s so great! Thank you so much for sharing that awesome review with me, Wanda!

      Reply

  • Ranuth Wijesinghe
    December 2, 2021

    Natasha i just found out the metric tab is missing will you please be able to add it.

    Reply

    • Natashas Kitchen
      December 3, 2021

      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.

      Reply

  • Gail Carey
    November 30, 2021

    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.

    Reply

    • Natashas Kitchen
      November 30, 2021

      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. 🙂

      Reply

  • Christie
    November 26, 2021

    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!

    Reply

    • Natashas Kitchen
      November 26, 2021

      Thank you so much for sharing that with me, Christie! I’m happy you enjoyed it!

      Reply

  • Alina
    November 26, 2021

    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.

    Reply

    • Natashas Kitchen
      November 26, 2021

      Thank you so much for sharing that with me! I’m so glad you enjoyed it!

      Reply

  • joanna lee
    November 25, 2021

    can i use whole wheat flour instead of bread flour? because i use whole wheat flour to make my dinner rolls

    Reply

    • Natasha's Kitchen
      November 26, 2021

      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.

      Reply

  • Nancy
    November 25, 2021

    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.

    Reply

    • Natasha's Kitchen
      November 26, 2021

      It is my pleasure, Nancy. Good to know that it turned out great and perfect!

      Reply

  • Cecile
    November 25, 2021

    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?

    Reply

    • Natasha
      November 26, 2021

      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.

      Reply

  • Rayna Kerber
    November 25, 2021

    I tried to make the rolls for today and only had fat free milk and had new yeast but they didn’t rise .

    Reply

    • Natasha
      November 25, 2021

      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.

      Reply

  • Alyssia
    November 22, 2021

    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!

    Reply

    • Natasha's Kitchen
      November 23, 2021

      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.

      Reply

  • Tulsi
    November 21, 2021

    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.

    Reply

    • Natasha's Kitchen
      November 22, 2021

      You are very welcome. Great to hear that you enjoyed making this recipe!

      Reply

  • kathy wilson
    November 21, 2021

    have you tried this dough but shaped differently? like pan roll shape?

    Reply

    • Natasha's Kitchen
      November 22, 2021

      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.

      Reply

  • Shawnda Floyd
    November 20, 2021

    Can the cloverleaf dinner rolls be doubled or make in seperate batches?

    Reply

    • Natashas Kitchen
      November 20, 2021

      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.

      Reply

  • Carole Marks
    November 20, 2021

    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!

    Reply

    • Natashas Kitchen
      November 20, 2021

      That’s so great! It sounds like you have a new favorite, Carole!

      Reply

  • Linda Tucker
    November 20, 2021

    I made your Cloverleaf Milk Bread rolls. They were AWESOME. WILL BE MAKING THEM AGAIN.

    Reply

    • Natashas Kitchen
      November 20, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us, Linda!

      Reply

  • Maggie Miraflor
    November 19, 2021

    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 👍🌺😀

    Reply

    • Natashas Kitchen
      November 20, 2021

      I’m glad you really enjoyed this recipe, Maggie! Thank you for your awesome feedback too!

      Reply

  • Susan
    November 19, 2021

    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.

    Reply

    • Natashas Kitchen
      November 19, 2021

      I’m glad to hear you enjoyed this recipe, Susan! Thank you so much for sharing that with me.

      Reply

  • Carol
    November 19, 2021

    Can I make these gluten free? If I can’t, I would love to know of a good gluten-free dinner roll recipe.

    Reply

    • Natashas Kitchen
      November 19, 2021

      Hi Carol, I have not tried this with gluten-free flour to advise don’t the outcome. That will require a few tweeks.

      Reply

  • Lili
    November 17, 2021

    Thank you for this amazing recipe. Would it be possible to have metric measurements please ?

    Reply

    • Natasha's Kitchen
      November 17, 2021

      Hi Lili, you may click Metric in the written recipe to use metric measurements.

      Reply

  • Lili
    November 17, 2021

    Thank you for this amazing recipe. Would you please give us the metric measurements (especially for milk and flour) ?

    Reply

    • Natashas Kitchen
      November 17, 2021

      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.

      Reply

  • Tracy
    November 15, 2021

    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!

    Reply

    • Natashas Kitchen
      November 15, 2021

      Hi Tracy, Please see the instructions in the “make-ahead” section in the recipe.

      Reply

  • Teresa Smith
    November 15, 2021

    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!

    Reply

    • Natashas Kitchen
      November 15, 2021

      You’re going to love this recipe, Teresa! I can’t wait to hear your feedback!

      Reply

  • Tina
    November 15, 2021

    Somehow mine came out not fluffy and soft. I used whole milk and salted butter. Is it the reason why?

    Reply

    • Natasha
      November 15, 2021

      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.

      Reply

  • Lila M LaRochelle
    November 14, 2021

    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!!

    Reply

    • Natasha's Kitchen
      November 15, 2021

      That’s great to hear, Lila. Thank you for sharing that with us and for giving this recipe 5 stars!

      Reply

  • chrystal
    November 14, 2021

    Thank you very much for all your recipes and video’s love watching them and your recipes .

    Reply

    • Natasha's Kitchen
      November 14, 2021

      You’re so welcome! Thanks for always watching and I hope you’ll love all the recipes that you will try.

      Reply

  • Joanna Dworning
    November 14, 2021

    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!

    Reply

    • Natasha's Kitchen
      November 14, 2021

      Thank you for the awesome feedback, Joanna. I’m happy to know that you’re enjoying the recipes!

      Reply

  • kathy
    November 14, 2021

    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! 😩

    Reply

    • Natashas Kitchen
      November 15, 2021

      I hope you love them, Kathy!

      Reply

      • kathy wilson
        November 21, 2021

        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!

        Reply

        • Natasha's Kitchen
          November 22, 2021

          I’m happy to hear that, Kathy! Thank you for sharing.

          Reply

  • Amy Wonder
    November 14, 2021

    can i do this by hand? and these are the cutest things i’ve ever seen, and look good too!

    Reply

    • Natasha
      November 14, 2021

      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.

      Reply

  • Laura Murphy
    November 13, 2021

    Hi! I love your recipes and I want to know if the cloverleaf recipe can be doubled. Thank you!

    Reply

    • Natasha's Kitchen
      November 14, 2021

      Hi Laura, that will work. If you go to the recipe card, you can click on the number of servings to adjust the ingredients.

      Reply

    • Caryn Weber
      November 15, 2021

      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!

      Reply

      • Natasha
        November 15, 2021

        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.

        Reply

  • Jane
    November 13, 2021

    I don’t own a stand mixer – just have a basic hand mixer or can mix by hand. Will that work???

    Reply

    • Natasha's Kitchen
      November 14, 2021

      Hi Jane, by hand will also work. I hope it turns out great!

      Reply

  • Wilma
    November 13, 2021

    Thank you so much for all your tutorial, one of my fav is the pie dough!

    Reply

    • Natashas Kitchen
      November 13, 2021

      You’re welcome! I’m so happy you enjoyed the tutorial, Wilma! I hope you try more of my recipes soon!

      Reply

  • Pat Schuppert
    November 13, 2021

    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🙂

    Reply

    • Natashas Kitchen
      November 13, 2021

      Hi Pat, you can reheat the dinner rolls straight from the freezer to the oven.

      Reply

      • Pat Schuppert
        November 16, 2021

        What temperature should the oven be when reheating frozen rolls and how long do you leave in the oven ?
        Thanks, Pat

        Reply

        • Natasha
          November 17, 2021

          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.

          Reply

          • Pat Schuppert
            November 17, 2021

            Thanks a bunch, going to give this a try for Thanksgiving 🙂

  • Greta
    November 13, 2021

    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.

    Reply

    • Natashas Kitchen
      November 13, 2021

      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.

      Reply

  • Karen
    November 13, 2021

    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?

    Reply

    • Natashas Kitchen
      November 13, 2021

      Hi Karen, we have this note in the recipe: “Milk – use warm low-fat milk (whole milk will also work)” I hope that helps.

      Reply

    • Karen
      November 15, 2021

      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

      Reply

  • Dawn
    November 13, 2021

    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!

    Reply

    • Natashas Kitchen
      November 13, 2021

      That’s just awesome! Thank you for sharing your excellent review, Dawn! Please see the instructions in the “make-ahead” section in the recipe.

      Reply

  • Zellie Boever
    November 12, 2021

    Hey Natasha,
    Do you have to use bread flour? we don’t have any and wanted if we could use all-purpose flour.

    Reply

    • Natashas Kitchen
      November 12, 2021

      Hi Zellie, bread flour has a higher protein content to produce a softer bread, it works best for this recipe.

      Reply

  • Susan Davies
    November 12, 2021

    I’m thinking about these for thanksgiving. Do they freeze well?

    Reply

    • Natashas Kitchen
      November 12, 2021

      Hi Susan! You can freeze them! See this section in my recipe notes: “Can I freeze dinner rolls?”. I hope this helps!

      Reply

    • Barbara Semple
      November 13, 2021

      Can this be made in my bread machine and taken out before it starts to bake and shape it into the rolls?

      Reply

      • Natashas Kitchen
        November 13, 2021

        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.

        Reply

  • Peggy Moore
    November 12, 2021

    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?

    Reply

    • Natashas Kitchen
      November 12, 2021

      Hi Peggy, please see my “Make-Ahead” section in the recipe.

      Reply

  • Toni
    November 12, 2021

    My kids really loved it! So soft and delish! Thanks for the recipe!

    Reply

    • Natashas Kitchen
      November 12, 2021

      That is the best when kids love what we parents make. That’s so great!

      Reply

  • April
    November 12, 2021

    These are SO FLUFFY. Also, super pretty at the dinner table!

    Reply

    • Natashas Kitchen
      November 12, 2021

      I love how cute and fluffy they look too!

      Reply

  • Valentina
    November 12, 2021

    These homemade cloverleaf rolls are so soft, fluffy, and delicious! I will for sure be adding these to our Thanksgiving dinner menu!

    Reply

    • Natashas Kitchen
      November 12, 2021

      They indeed are the best! Thank you for your lovely review, Valentina!

      Reply

  • Tammy Shearing
    November 12, 2021

    Hi Natasha, Can I use non-dairy milk like Almond, Oat or Macadamia?

    Reply

    • Natashas Kitchen
      November 12, 2021

      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!

      Reply

  • Barry Ramer
    November 12, 2021

    Another home run from Natasha’s kitchen. Thanks for another great recipe.

    Reply

    • Natashas Kitchen
      November 12, 2021

      You’re welcome, Barry! I’m so happy you loved it!

      Reply

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