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Cloverleaf Dinner Rolls Recipe

Cloverleaf Dinner Rolls

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2003

Show: The Essence of EmerilEpisode: Yeast Breads

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (33)

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Average Rating:

Total Reviews: 33

Showing 1-10 of 33

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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!

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  • on July 18, 2011

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    These are very good rolls, but I have to add a ton of flour to the recipe every time. Is the dough supposed to be so sticky? I can hardly work with it. Once I add flour I can knead it and actually do something with it, but it takes a LOT of flour. Anyone else have this problem or should the dough be sticky?

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  • on June 08, 2011

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    I have made these dinner rolls about a dozen times. I will be making them again for a pot luck dinner at work on June 30th. These are so fun and easy to make. All I haved served these to loved them. I like to make a nice compound butter to serve with them. Either honey cinnamon or herb butter. If you haven't tried these please do so, you won't be sorry. Thay are awsome!

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  • on November 25, 2010

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    This is my stand by holiday recipe and has been since the first time I tried it.

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  • on November 23, 2010

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    THANK YOU EMERIL! almost gave up with the previous recipe that i had, these turned out perfect, nice and fluffy. I omitted the dry milk and stretched the batch for 2 dozen instead of the one and they were still a nice size. I am truly happy with them. I am making them for thanksgiving but want to make the dough ahead of time but dont have a clue how to store it, anyone out there has any idea please let me know.

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  • on December 23, 2009

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    Thanks for sharing Mr. Emeril!! I used 1/2 all-purpose flour & 1/2 whole wheat... DELICIOUS!! I also omitted ('cause I didn't have any the powdered milk. We greased & flowered the muffin pans. I cut the dough into 36 pieces & we put a single roll into a single muffin space (after making little dough balls!!. SUCH A PERFECT SIZE for dinner!!

    My Uncle & Aunt said we need to bring these to every get-together from this past Thanksgiving on. Our youngest son & I are going to get this going this afternoon for the Christmas Eve dinner!! This time, though, we're making 2 batches.... 1 for the get-together & 1 for our house!!

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  • on July 11, 2009

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    I love this recipe. Half the work compared to my Mother's yeast rolls recipe. Taste the same even better.

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  • on March 20, 2009

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    These are great! They are very big though. I have tried to use this recipe and not make them in a muffin pan, but it just doesn't come out right. So, I just deal with the large size of these rolls because they are that good!! Sometimes I freeze them in the muffin pans before the second rise. The day of baking I let them sit at room temp or I pop them in the fridge the night before to thaw and rise the second time. Make sure to let the milk mixture cool to room temp so that you don't kill the yeast. Seriously an awesome recipe!!

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  • on December 07, 2008

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    tried this out for thanksgiving and it was a hit I already have request for Christmas dinner for these rolls only problem was the cloverleaf idea went awry somewhere in the baking but I think after a few more attempts I could have it . Thanks again for the recipe almost like my grandmothers but not quite there yet.

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