Deb's Cloverleaf Rolls

Deb's Cloverleaf Rolls

Deb 1

"My grandmother, in the Depression, had five children and not a lot of income. So she had to get up quite early in the morning and make loaves of bread and rolls to sell so that she could supplement the income and keep the family going. My mother would deliver them to the neighbors, still hot out of the oven, with a jar of jam. Now I make my living making bread."


2 h 10 m servings 264 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Combine the hot water, white sugar, and yeast together in the mixing bowl of a large stand mixer; let sit until it forms a creamy layer on top, about 10 minutes.
  2. Fit the mixer with a dough hook, and slowly beat in 3 cups of bread flour and the rolled oats until the flour is thoroughly worked in. Place the mixing bowl in a warm place, cover with a cloth, and let the batter rise until doubled and puffy, about 1 hour.
  3. Place the mixing bowl back onto the stand mixer, and pour in the butter; start the mixer on low speed, and beat in the remaining 6 cups of bread flour. Sprinkle salt into the dough. Turn the mixer up to medium, and knead the dough until smooth and elastic, 5 to 8 minutes.
  4. Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups.
  5. Pinch off about 2 tablespoons of dough, and form into a ball about the size of a large cherry tomato. Place the dough ball into a greased muffin cup; make 2 more balls, and place them into the same cup (3 dough balls per cup). Repeat with remaining dough.
  6. Bake the rolls in the preheated oven until the turn lightly golden brown, 38 minutes.
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  1. 6 Ratings


I cut this recipe in half to get 12 rolls. I used my Kitchen Aid to make these rolls. I proofed the yeast in the mixer bowl with the sugar and warm water for ten minutes until the yeast "bloomed...

I just got done making these rolls and they didn't turn out well. I followed the recipe to the line and they were hard, even after having a succesful rising. I would have them rise a second tim...

Wow, is all I can say. These rolls turned out to be the best Ive ever made, and Ive made a few. I used my Rival roaster oven and mixer with the dough hooks. I wound up making 4 batches to hand o...

These are so good!! Super easy and the oatmeal gives the crust a really nice texture. Based on the first reviewers experience, I let the dough rise 20 minutes in the muffin pan before baking. Th...

I made these for Thanksgiving today. #1. These take closer to 3 1/2 hrs. If you watch the video you will see that it says to rise in the muffin tins for about 45 min/till doubled. I did and they...

Waaayyy too salty! An awful lot of work to go through with these results.