Deb's Cloverleaf Rolls

Deb's Cloverleaf Rolls

5 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    2 h 10 m
Deb
Recipe by  Deb

“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.”

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Ingredients

Adjust Servings

Original recipe yields 2 dozen rolls

Directions

  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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Reviews (5)

Rate This Recipe
Sarah Jo
26

Sarah Jo

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", then I added melted butter and the dry ingredients. I did run my oats through the mini food processor before using it so my oats would be a finer consistancy. I kneaded this dough with my dough hook for about five minutes (I did have to add a quarter cup more flour to get it into a ball and be able to be kneaded with the hook). I set it to rise for an hour in a large greased bowl covered with a tea towel on a warm heating pad for an hour. I used a 1/3 cup measuring cup to make uniform rolls (instead of making cloverleaf rolls, only because I was short on time) and rolled them on the counter to make better shaped rolls. I covered the top of the rolls in the muffin tin with saran wrap before letting it rise on the warm heating pad for another hour or so. I baked them at 400 degrees for 12 minutes, then brushed the tops of the hot rolls with vegetable oil right out of the oven. These rolls rose beautifully and turned out very fluffy but the flavor wasn't quite right. I think what I was missing was either more butter or a milk flavor. I would like to try these again but I would maybe use half milk next time instead of all water and maybe up the butter. Honestly, four and a half stars. They're almost there.

Mrs.Martin
16

Mrs.Martin

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 time, while having them in the muffin pan,if I tried this recipe again.

Jex
3

Jex

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. They were enormous! The tops actually touched side-to-side during baking. I will make these again and next time, maybe try letting them rise just ten minutes in the muffin pan before baking. Yummy rolls!! Thanks!!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 264 cal
  • 13%
  • Fat
  • 5.2 g
  • 8%
  • Carbs
  • 46.4 g
  • 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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