No Knead Cloverleaf Dinner Rolls

 These no knead cloverleaf dinner rolls are perfect for pulling from the oven and immediately turning out into the bread basket for holiday dinners. 

I absolutely love warm dinner rolls for the holidays, as you can tell by the number of times I've posted dinner roll recipes. I've got recipes for big batch dinner rolls, make-ahead buttermilk dinner rolls (which are so convenient). no knead rustic dinner rolls, and par-baked dinner rolls (also super convenient). 

These cloverleaf rolls are made with a dough that is pretty sticky and sometimes a challenge to work with, but the resulting rolls are super light and airy. 

You really can't go wrong, so if you get frustrated trying to shape these, don't give up. Even if everything seems asymetrical and messy, once the rolls are baked, you'll never know. 

These cloverleaf rolls are a little sweeter than your traditional dinner roll. I really love the contrast of the slightly sweet rolls dipped in gravy or slathered in salty butter. 

How to make these cloverleaf rolls:

First, scald some milk, oil, and sugar in a saucepan. Once it's heated, turn off the heat and let the mixture cool to lukewarm, about 105 degrees F. 

What is scalding? Heat the mixture to almost boiling and then remove from the heat. 

Next, add almost all of the flour and the yeast and stir the mixture until combined. Cover the mixture and let rise for about an hour, until doubled. 

After than, add the rest of the flour and a bit of baking powder, baking soda, and salt, and stir to combine. 

At this point, divide the dough into 36 equal pieces and form them into balls as best you can. Pour some butter into the cavities of a twelve-cavity muffin tin and add three dough balls into each cavity next to each other. The butter will help you arrange the dough balls, and even if it doesn't, it will all work out! 

Finally, bake the rolls for about 20 minutes. Serve immediately. 

Fortunately, you don't have to wait for these rolls to cool before serving. 

Just dump them into the bread basket and serve immediately. Your guests will go crazy for these. Encourage them to split open the cloverleafs and add a little butter or gravy. 

The butter that you added to the muffin tin will have browned a little so don't be alarmed at the color when you pull apart the the cloverleafs. 

Tip for success:

Even though you are adding butter to the wells of your muffin tin, be sure to also spray the cavities with spray oil first so that the muffins don't stick to the pan. 

Welcome to Holiday Side Dish Week! We've assembled an amazing collection of side dishes for the holidays. 

Monday Holiday Side Dish Recipes:

• Balsamic Glazed Baby Onions by Savory Experiments
• Best Thanksgiving Stuffing Recipe by The Fresh Cooky
• Brussels Sprouts and Bacon Stuffing by Hezzi-D's Books and Cooks
• Brussels Sprouts and Potatoes with Sausage Crumbles by Food Lust People Love
• Cauliflower Gratin by Lemon Blossoms
• Cheesy Broccoli Cauliflower Casserole by Blogghetti
• Cranberry Fluff by An Affair from the Heart
• Holiday Side Salad by Our Good Life
• Roasted Buttercup Squash by Palatable Pastime
• Roasted fingerling potatoes with Parmesan by The Foodie Affair
• Sauteed Spinach with Bacon by Kate's Recipe Box
• Sweet Potato Salad by A Day in the Life on the Farm
• Twiced Baked Sweet Potatoes by Cindy's Recipes and Writings

No Knead Cloverleaf Rolls

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Yield: 12 rolls

Author: Karen Kerr

These no knead cloverleaf dinner rolls are perfect for pulling from the oven and immediately turning out into the bread basket for holiday dinners.

Ingredients

• 1 1/3 cups whole milk
• 1/3 cup vegetable oil
• 1/3 cup sugar
• 12 3/4 ounces (3 cups) unbleached all purpose flour
• 1 1/2 teaspoons instant yeast
• 1/3 teaspoon baking powder
• 1/3 scant teaspoon baking soda
• 1 teaspoon salt
• 3 tablespoons melted butter

Instructions

1. Combine the milk, oil, and sugar in a small saucepan. Cook, stirring regularly, until the milk begins to bubble around the edges. Turn off the heat and let the mixture cool to lukewarm (about 100 degrees F).
2. Add 11 1/3 ounces of the flour (all but about a scant 1/4 cup) and the yeast to the milk mixture and stir until everything is combined. Cover and let rise for about an hour, until puffy.
3. Add the rest of the flour, baking powder, baking soda, and salt, and stir until everything is thoroughly combined.
4. Spray the interior of  a 12-cavity muffin tin with spray oil. Divide the melted butter among the muffin cups. It will be just a small amount. 
5. Turn the dough out onto a lightly floured surface and divide it into 36 pieces. Form the dough into balls and, as you roll them, place them in groups of three into the muffin cups. 
6. Cover lightly with oiled plastic wrap and let them rise until puffy, about 60 to 90 minutes. 
7. While the rolls are rising, heat the oven to 400 degrees F. 
8. Bake the rolls for 18 to 20 minutes, until golden brown. 
9. Serve immediately! 

Notes:

Calories

227.56

Fat (grams)

10.09

Sat. Fat (grams)

2.82

Carbs (grams)

30.03

Fiber (grams)

0.95

Net carbs

29.08

Sugar (grams)

6.94

Protein (grams)

4.20

Sodium (milligrams)

259.62

Cholesterol (grams)

10.33

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This recipe was adapted from A Year of Holidays by Ree Drummond. This is an affiliate link. See my Privacy Policy and Disclosure page.