Soft, buttery, and fluffy, these rolls always belong on the table.

Learn how to make Cloverleaf rolls.

Why Are They Called Cloverleaf Rolls?

Southern Living Cloverleaf Rolls in a basket to serve

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And we won’t argue against a pat of butter on each one.

Can You Make Cloverleaf Rolls Ahead?

Then bake them and top with melted butter and flaky salt when you are ready to serve.

Southern Living Cloverleaf Rolls ingredients

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instant or quick-risingyeast(such as Fleischmanns RapidRise)

3cups(about 12 3/4-oz.

)all-purpose flour

2tsp.kosher salt

1large egg, beaten

10Tbsp.

(5 oz.)

Southern Living Cloverleaf Rolls ready to serve out of the pan

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Let stand until foamy, about 5 minutes.

With mixer running on low speed, add milk mixture and egg to flour mixture.

Beat on low speed until combined and a shaggy dough forms, 2 to 3 minutes.

Southern Living Cloverleaf Rolls proofing the yeast

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(It takes some time for butter to incorporate into the dough.)

Increase mixer speed to medium, and beat until dough is smooth and elastic, 8 to 10 minutes.

Divide dough:

Turn dough out onto a clean work surface.

Southern Living Cloverleaf Rolls mixing the dough

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Divide into 12 equal pieces (about 2 ounces each).

Place 3 balls together in each muffin well of an ungreased 12-cup muffin tray.

Meanwhile, preheat oven to 350F.

Southern Living Cloverleaf Rolls mixing until a shaggy dough forms

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Bake rolls:

Bake in preheated oven until puffed and golden brown, 12 to 14 minutes.

Southern Living Cloverleaf Rolls adding the butter

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Southern Living Cloverleaf Rolls after the dough has been fully mixed until it’s smooth and elastic

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Southern Living Cloverleaf Rolls after the dough has doubled in size

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Southern Living Cloverleaf Rolls dividing up the dough and forming the rolls

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Southern Living Cloverleaf Rolls rolling the dough in butter and placing in the pan

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Southern Living Cloverleaf Rolls after rising in the pan

Credit:Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster

Southern Living Cloverleaf Rolls after baking

Credit:Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster