No-Knead Cloverleaf Rolls

Total Time:
3 hr 20 min
5 min
2 hr 45 min
30 min

36 rolls

  • 4 cups whole milk
  • 1 cup canola oil
  • 1 cup sugar
  • 9 cups all-purpose flour
  • 2 packages (2 1/4 teaspoons each) active dry yeast
  • 1 heaping teaspoon baking powder
  • 1 scant teaspoon baking soda
  • 1 tablespoon salt
  • Melted butter, for drizzling
Watch how to make this recipe.
  • To make the dough, combine the milk and canola oil in a large pot. Add the sugar and stir. Scald the mixture by heating it almost to a boil. Turn off the heat and let the mixture cool until it's warm but not too warm.

  • Add 8 cups of the flour along with the yeast and stir it around until combined--it will be super sticky! Cover the mixture with the lid of the pot or a dishtowel, and let it sit for an hour or so until it has risen.

  • Sprinkle in the remaining cup of flour, the baking power, baking soda and salt and stir gently to combine. It takes a while to get it stirred together.

  • To make the rolls, drizzle a small amount of butter into 36 muffins cups (3 trays). Pinch off a small amount of the dough and roll into a neat ball. As you roll, place in groups of 3 in each muffin cup. Continue with the rest of the dough.

  • Set the pans in a draft-free, slightly warm place, cover with a lightweight dish towel and allow the rolls to rise until light and puffy, 1 to 1 1/2 hours.

  • Preheat the oven to 400 degrees F.

  • Bake until deep golden brown, 18 to 20 minutes. Serve piping hot.

If you don't want to make the full amount of rolls, store the dough in the fridge for a day or 2.

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    This recipe is featured in:

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