“Easy One-Hour Cloverleaf Dinner Rolls” is a recipe designed for those who want to enjoy freshly baked, homemade bread without spending a lot of time in the kitchen. The process is simplified to fit within a one-hour timeframe, making it ideal for busy weeknights or last-minute dinner plans.
The highlight of this recipe is the distinctive shape of the rolls: each one is formed by placing three small balls of dough into a muffin tin, creating a cloverleaf pattern. This not only adds an element of charm to the dinner table but also allows for easy portion control and a fun, pull-apart experience when eating.
The dough for these rolls is made with common pantry staples, ensuring that even amateur bakers can easily gather the ingredients. It’s designed to rise quickly, thanks to the optimal balance of yeast and other ingredients, which is essential for the recipe’s short preparation time. Once the dough has risen, it’s divided and shaped into the signature cloverleaf form.
Baking these rolls fills the kitchen with a warm, comforting aroma, a precursor to their delicious taste. The exterior of the rolls is golden and slightly crisp, providing a delightful contrast to the soft, fluffy interior. The texture is light and airy, making them an excellent accompaniment to a wide range of meals, from hearty stews to light salads.
Moreover, these rolls can be customized to suit various flavor profiles. Whether it’s by adding herbs, spices, or a brush of garlic butter on top, there’s room for creativity. They can also be made more nutritious with the inclusion of whole wheat flour or seeds for added texture.
Overall, the “Easy One-Hour Cloverleaf Dinner Rolls” recipe is a testament to the fact that homemade bread can be both easy to make and incredibly satisfying, providing a touch of homemade warmth to any meal.
INGREDIENTS
3 cups all-purpose flour, plus more as needed
3/4 cup warm water
1/4 cup milk
1/4 cup unsalted butter, divided
1 packet (2 1/4 teaspoons) active dry yeast
2 tablespoons granulated sugar
1 teaspoon salt
Sunflower seeds and oats, for topping (optional)
PREPARATION
When ready to bake, preheat oven to 425°F. Grease a muffin tin with butter, set aside.
Add milk, sugar, and 2 tablespoons of the butter to a small saucepan and set over low heat. Heat just until butter melts and sugar has dissolved. Remove from heat and let cool to lukewarm (between 90° and 110°F).
Pour mixture into the bowl of a stand mixer and add warm water and yeast. Let sit until yeast becomes foamy, about 5-10 minutes.
Add 2 cups of the flour to the yeast mixture and mix on low for 1 minute using a dough hook. With mixer on low, gradually add remaining flour in 1/2 cup increments. Mix until dough starts to hold together, about 2 minutes. Continue kneading on low until dough is smooth and elastic, about 2 minutes. (If you don’t have a stand mixer and dough hook, simply mix ingredients together by with a wooden spoon until dough holds together and sides of bowl are clean, and knead dough in bowl for 2-3 minutes.)
Grease a large bowl with nonstick spray or oil, and place the dough in it, turning dough over to grease top. Cover with a dry, clean towel and set to rise in a warm place for 15 minutes.
Turn dough out onto a lightly floured surface and pinch off small pieces of dough and roll them into balls, about 1 inch big. Place three balls in each muffin cup.
Cover pan with a clean dish towel and set in a warm place to rise for 15 minutes. Meanwhile, melt remaining butter and set aside.
Brush rolls with melted butter and sprinkle with oats and seeds, if using. Bake until golden brown, about 9-12 minutes. Enjoy!