Cloverleaf Rolls

  • Yield: 12 pieces
  • Prep: 15 mins
  • Cook: 20 mins

To get a head start on these rolls, make the dough a day ahead, let it rise, and then form the rolls (steps 1-3). Cover with plastic wrap and refrigerate overnight. An hour before serving time, remove from the refrigerator, replace the plastic wrap with a clean cloth, and let rise until double. Bake as directed.


1 package active dry yeast
warm water (about 110F)
3/4cup 2% reduced-fat milk, scalded
1/2cup shortening
1/2cup sugar
1teaspoon salt
3 eggs, beaten
4 1/2cups all-purpose flour, sifted


  1. Dissolve yeast in warm water in a small bowl. Let stand 5 minutes. Scald milk by heating in a saucepan until bubbles begin to appear around the edge. Pour hot milk over shortening, sugar and salt and let cool to lukewarm. Add yeast mixture and mix well. Add eggs and flour, mixing to make a smooth, soft dough.
  2. Turn out onto a lightly floured surface; knead gently about 5 minutes. Place in an oiled bowl, turning once to coat top. Cover with plastic wrap and let rise until doubled.
  3. Punch down dough and turn out onto a lightly floured surface. Grease 2 muffin tins. Shape dough into 1-inch balls and arrange 3 in each cup.
  4. Cover with a cloth and let rise until very light and puffy.
  5. Preheat oven to 400F.
  6. Bake rolls 15 minutes. Turn out onto a wire rack.

Recipe by Carol Sturgeleski, adapted with permission from Kim Ode’s Baking With the St. Paul Bread Club (Minnesota Historical Society, 2006)

Nutritional Info *per serving

  • Glycemic Load 6
  • Calories 310
  • Fat 11g
  • Saturated Fat 3g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 4.5g
  • Cholesterol 50mg
  • Sodium 220mg
  • Potassium 95mg
  • Carbohydrate 45g
  • Fiber 1g
  • Sugars 9g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 15%