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Grandma's Clover Leaf Rolls

Rated as 4.27 out of 5 Stars
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"My Grandma's yeast rolls were always requested at family get-togethers. They're delicious and I cherish the memories I have of baking them with her."
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Ingredients

3 h 40 m servings 198
Original recipe yields 12 servings (12 clover rolls)

Directions

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  1. Heat the milk in a saucepan over medium heat until bubbles begin to form, but the milk is not simmering. Stir in the sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C). Sprinkle the yeast over the warm water and set aside for 5 minutes.
  2. Beat the egg in a mixing bowl, then stir in the yeast and milk. Stir in half of the flour until no lumps remain, then stir in the remaining flour a little at a time until a smooth dough forms. Place into a greased bowl, turn once to grease the top, cover, and let rise until doubled in bulk, about 2 hours.
  3. Grease a 12 sectioned muffin tin. Deflate the dough, and place onto a well-floured work surface. Divide the dough into 36 pieces, and form into balls. Place 3 balls into each muffin cup. Cover, and let rise in a warm place until doubled in bulk, about 1 hour.
  4. Preheat an oven to 400 degrees F (200 degrees C).
  5. Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 198 calories; 5.5 31.9 5 17 209 Full nutrition

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Reviews

Read all reviews 23
  1. 26 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

use veg oil on hands when rolling the balls, the rolls will brown even, and will stay soft when cooled, if any is leftover. great recipe

Most helpful critical review

I only gave this 3 stars because although they were good when just out of the oven, they go hard quickly and for the time needed I would make my regular bun recipe.

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use veg oil on hands when rolling the balls, the rolls will brown even, and will stay soft when cooled, if any is leftover. great recipe

Brownie, these were excellent. Very similar to my Grandma's rolls - the ones she'd make without a recipe she made them so often :) The only change I made was to use buttermilk instead of the m...

I only gave this 3 stars because although they were good when just out of the oven, they go hard quickly and for the time needed I would make my regular bun recipe.

I have never made dinner rolls before so I found this one to start with. I have made these about 5 times now and they are so good! Just a tip, i grease the bowl with a cooking spray and then on...

brownie, these rolls were excellent. I used the recipe just as you gave it. The family loved them and tells me I need to make them again.

Made these today to accompany Split Pea and Ham soup. They were super easy to make and were a huge hit! Next time I will use less sugar and will lower the oven temp. I am working with a new oven...

My fiance and I made these together for our family Thanksgiving dinner and went by the recipe except we doubled it making two pans full . They turned out perfectly . I will use this recipe again...

Made these in the bread machine twice now and I can't stop eating them! They are wonderful! Thank you for a great recipe!

The rolls turned out delicious, however next time I'm going to add more sugar. I kneaded the dough instead of simply stirring it, and I placed the dough in a bowl on a warm stove, so the rise t...