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No-Knead Cloverleaf Rolls

  • Level: Easy
  • Total: 3 hr 40 min (includes cooling and rising times)
  • Active: 35 min
  • Yield: 36 rolls
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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 the pans


  1. To make the dough: Combine the milk and canola oil in a large pot. Stir in the sugar. Scald the milk by heating it almost to a boil. Turn off the heat and let cool until warm.
  2. Add 8 cups of the flour and the yeast to the milk mixture and stir until combined (it will be super sticky!). Cover the pot with a lid or dishtowel and let the dough sit until risen, an hour or so.
  3. Sprinkle in the remaining 1 cup flour and the baking powder, baking soda and salt. Stir gently to combine; it takes a while to get it stirred together.
  4. To make the rolls: Drizzle a small amount of butter into 36 muffins cups (3 standard muffin pans). Pinch off small amounts of dough and roll into neat balls. Place 3 balls in each muffin cup.
  5. 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.
  6. Preheat the oven to 400 degrees F. 
  7. Bake until deep golden brown, 18 to 20 minutes. Serve piping hot.

Cook’s Note

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

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