Cloverleaf Dinner Rolls

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Rated 5 stars out of 5
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  • Read 34 Reviews
Total Time:
3 hr 55 min
Prep
35 min
Inactive
3 hr 0 min
Cook
20 min
Yield:
12 super-sized dinner rolls
Level:
Intermediate
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Ingredients

  • 1 1/4 cups milk
  • 1/2 cup plus 2 teaspoons butter
  • 3 tablespoons nonfat dry milk
  • 3/4 cup plus 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1 (1/4-ounce) package active dry yeast
  • 2 eggs, lightly beaten
  • 4 1/2 cups all-purpose flour
  • Strawberry, blueberry or apricot jam, for accompaniment

Directions

In a small saucepan over medium heat combine the milk, 1/4 cup of the butter, dry milk, 3/4 cup of the sugar and the salt and cook, stirring frequently, until the butter is melted and the sugar has dissolved, about 2 to 3 minutes. Remove from the heat and set aside to cool to lukewarm before proceeding.

In a large mixing bowl dissolve the yeast and remaining 1/2 teaspoon of sugar in 1/4 cup of warm water (110 degrees F). Add the eggs and stir to combine. Set aside until foamy, about 10 minutes. Add the milk mixture to the yeast mixture and stir to combine. Using a wooden spoon, add the flour 1 cup at a time. The dough will be quite stiff and somewhat sticky. If the dough gets too stiff to stir with a spoon, use your hands to mix.

Lightly grease the inside of a large bowl with 1 teaspoon of the remaining butter. Transfer the dough to the bowl and turn to coat. Lightly grease a piece of waxed paper or plastic wrap with the remaining teaspoon of butter and use it to cover the bowl. Set aside in a warm place until doubled in size, at least 2 hours.

Melt remaining 1/4 cup of butter and transfer to a small bowl to cool. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 2 to 3 minutes.

Using a lightly floured rolling pin, roll the dough to a thickness of 1/2-inch. Using a sharp knife, cut the dough into 36 equal pieces. Tuck the cut edges of each piece under so as to form a smooth round ball of dough. Place 3 balls of dough side by side into each well of a muffin tin. Using a pastry brush, lightly brush the top of each roll with some of the melted butter. Cover with plastic wrap and set aside in a warm, draft-free area until doubled in size, about 1 hour.

Preheat the oven to 350 degrees F.

Bake the dinner rolls in the center of the oven until golden brown and puffed, about 18 to 20 minutes. Be sure to serve the rolls while they are still warm with your favorite jams.

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Newest Ratings and Reviews

Read all 34 reviews

  • on November 22, 2012

    Flag

    Tasty rolls. I used that stand mixer, instead of making them by hand as Emeril suggests, due to major back pain. Instead making 12 giant rolls I tore of small pieces and made 36 for my large family gathering. I will make these again for Xmas.

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  • on January 21, 2012

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    Wonderful. baked them on a cold snowy day to sop up the gravy of chicken pot pie but by the time the pot pie was finished most of the rolls were gone.Reminds me of Portuguese bread, a little sweat. Will make again this weekend for brunch. I

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  • on September 27, 2011

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    Absolutely Unbelievable!!!!!!!!!!!!!!!!!!
    Thank you so much Mr. Emeril for sharing this with us!
    I have been looking for an actually good dinner roll recipe forever and now I've found it! I wish I could give it 10 stars!
    I made them for dinner tonight with Mr. Emeril's Chicken Noodle Soup and everybody loved them so much they didn't eat the fabulous soup!
    And to the last reviewer with the sticky dough- I used my mixer with a dough hook and used just a little extra flour (2Tbsps and then just put the dough on the greased bowl to rise and when I rolled it out ,it wasn't sticky any more!

    people found this review Helpful.
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