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Close-up of golden brown Buttermilk Cloverleaf Rolls topped with coarse sugar crystals.

Buttermilk Cloverleaf Rolls

Make these soft, buttery cloverleaf rolls using active dry yeast and whole milk. This recipe yields 12 rolls.
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Prep Time 30 minutes
Cook Time 12 minutes
Rising Time 3 hours
Total Time 3 hours 42 minutes
Servings: 12 rolls
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Yeast Mixture
  • 1 package (1/4-ounce/7 grams) active dry yeast
  • 1 teaspoon granulated sugar from the total 2 tablespoons
  • 1/2 cup (120 milliliters) whole milk warmed to 105 to 110 degrees
Dough
  • 6 tablespoons (85 grams) unsalted butter melted, plus more for brushing
  • 2 cups (255 grams) all-purpose flour
  • 1 teaspoon kosher salt plus more for sprinkling
  • 1 large egg
  • 1 teaspoon granulated sugar remaining

Equipment

  • Stand mixer with dough hook
  • 12-cup muffin tin

Method
 

  1. Stir the yeast and 1 teaspoon of the sugar into the milk. Set aside until foamy, about 5 minutes. Melt 4 tablespoons of the butter.
  2. In the bowl of a stand mixer with the dough hook attached, combine the remaining sugar, flour, and salt. With the mixer on low, add the yeast mixture and the egg. Knead until the dry ingredients are incorporated, about 5 to 10 minutes. Carefully add the melted butter and continue to knead the dough until smooth, increasing the speed to medium, another 5 to 10 minutes. The dough will be shiny and elastic. Cover the bowl with plastic and set aside to rise in a warm place until doubled, about 1 to 2 hours.
  3. Butter a standard 12-cup muffin tin. Tip the dough out onto a work surface. Divide the dough into 12 equal pieces. Work with one piece at a time and keep the other pieces covered. Divide each piece into 3 equal pieces, roll each piece into a tight ball, and place into one cup. Repeat with the remaining dough. Cover the tray lightly with plastic wrap and set aside to double again, about 45 minutes to 1 hour.
  4. Heat the oven to 375 degrees. Melt the remaining 2 tablespoons butter. Remove the plastic wrap and brush the rolls with butter. Bake until puffed and golden, about 10 to 12 minutes. Remove from the oven, brush with more butter, and sprinkle with salt. Serve warm.

Notes

For the first rise, the dough should double in size. For the second rise, the dough should look puffy and spring back slowly when pressed gently.