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No knead cloverleaf rolls

Does your holiday table need a dinner roll revamp? If your family is tired of the usual store-bought rolls you pick up out of convenience, we’ve got a holiday surprise for you! Our scrumptiously homemade no knead cloverleaf rolls, inspired by Shutterbean, have a melt-in-your-mouth soft, fluffy texture and deliver a big buttery flavor that put store-bought rolls to shame.

ALSO TRY: Whole wheat dinner rolls with pumpkin seeds

If you’ve avoided homemade rolls because of the effort most recipes require, you’re going to love making our fuss-free cloverleaf rolls. These holiday dinner rolls don’t need a knead nor require eagle eye supervision on their rising times. So let’s roll!

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Proof it

First, proof the yeast. In a large bowl, combine the sugar and water then sprinkle active dry yeast over the top. Let this mixture sit for five minutes so that the yeast can wake up and start feeding on the sugar. If your water doesn’t become foamy, your yeast is a dud and won’t leaven your bread or rolls. Discard the mixture and start over with fresh yeast.

Proof it


Make some dough

Add one cup of flour to the yeasty liquid and whisk until smooth. Beat in the salt, egg and butter until the mixture is well-combined. The egg will help leaven the rolls and make a tender crumb while the butter will tenderize the rolls as well as well as add buttery flavor. Add the remaining flour to the bowl and mix with a wooden spoon just until the flour is fully incorporated.

Make some dough


No need to knead

At this point, many bread or roll recipes require that the dough be kneaded. Not ours! Though kneading bread does develop the gluten that gives bread its texture and ability to rise, gluten can be developed naturally by letting the dough ferment for over 12 hours. This long fermentation allows enzymes in the flour and the yeast to work together in developing the gluten and raise the dough.

No need to knead


Let it rise

Transfer your dough to a lightly oiled bowl and brush the dough with melted butter. Cover the bowl with a kitchen towel and refrigerate overnight or up to two days. The dough will double in size all by itself.

Let it rise


Ready to roll

Taking the time to form cloverleaf rolls is much more fun than tiring out your arms kneading dough! Divide your dough into thirds then cut each third into nine equally-sized pieces. You now have 27 one-ounce pieces of dough. Use your hands to roll each piece into a ball.

Ready to roll

Form cloverleafs

Each cloverleaf roll requires three dough balls. Prepare a muffin pan by lightly spraying nine of the muffin cups with cooking spray. Place three dough balls into each of the prepared cups. Generously brush the dough in each cup with melted butter. Loosely cover and let the rolls rise until they double in size. This can take 45 to 90 minutes.

Form cloverleaf


Bake to cloverleaf roll perfection

We love the way the three balls of dough meld and rise together to form a single impressively-shaped roll. Bake the rolls in the oven for 15 to 20 minutes or until they are irresistibly puffed and have tanned into a gorgeous golden brown. Brush the finished rolls with more melted butter and sprinkle with sea salt. Serve these warm, buttery rolls freahs out of the oven. Make sure you grab one on your way to the table because they won’t last long.

Bake to cloverleaf roll perfection


Warm fluffy goodness right out of the oven!


Have you ever seen a more gorgeous roll?

Warm bread goodness right out of the oven!


These rolls will leave everyone wanting more!

Toasty on the outside and soft on the inside, these rolls will leave everyone wanting more!


No knead cloverleaf rolls

Yield 9 rolls

Ingredients

  • 3 tablespoons granulated sugar
  • 1 cup warm water (100F to 110F)
  • 2-1/4 teaspoons active dry yeast (one 1/4 oz packet)
  • 3 cups all-purpose flour, divided into 1 cup and 2 cups
  • 1-1/2 teaspoons fine salt
  • 1 large egg
  • 3 tablespoons salted butter, melted, cooled, plus more for brushing
  • Cooking spray
  • Sea salt

Instructions

  1. In a large bowl, combine sugar and water. Sprinkle yeast on top of the water and allow it to sit until foamy, about five minutes.
  2. Add one cup flour to the bowl and whisk the mixture until smooth, about two minutes.  Add the salt, egg, and butter and beat until well combined.
  3. Add the remaining flour and, with a wooden spoon, mix until just combined.
  4. Lightly coat a large bowl with cooking spray.
  5. Place bread dough in a bowl and brush the dough with an extra tablespoon of melted butter.  Cover with a kitchen towel.
  6. Refrigerate overnight (or up to two days). The dough will double in size.
  7. Cut the dough into thirds, then cut each third into nine equally-sized pieces to make a total of 27 (oneounce) pieces.
  8. Lightly coat nine standard muffin cups with cooking spray.
  9. Roll each dough piece into a small ball and place three balls in each cup. Liberally coat the dough with extra melted butter and loosely cover with a kitchen towel.
  10. Allow the dough to rise in a warm, draft-free place until doubled in size, 45 to 90 minutes.
  11. Preheat the oven to 375F.
  12. Bake the rolls for 15 to 20 minutes or until they are puffed and deep golden in color.
  13. Brush the rolls with melted butter and sprinkle with sea salt.
  14. Serve warm.

Courses Bread


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