Let me tell you about something I’m really good at.
It involves food. Obviously.
I have no other identities—aside from a weakness for shoes and spending money. But food is my true thing.
I’m excellent at taking the best part of a dish and quietly claiming it for myself: muffin tops, the crunchy browned cheese on mac and cheese, the crisp topping on my mom’s potato chip casserole, the caramelized layer on sweet potato casserole, every candied cookie piece in ice cream, the entire graham cracker crust of a cheesecake, the maraschino cherry in a manhattan (arguably), the toasted buttered almonds in green beans, and, frankly, the bacon from pretty much everything.
The other talent I have is leaving the rest behind. Muffins left on the counter? No tops remain. Mac and cheese in the fridge? The crunchy bits are gone. Ice cream once full of mix-ins? Now it’s plain chocolate. I’m a brat.
Holidays were the absolute best. I’d not only eye the tops of every treat, I’d plan how to stack two or three of the best rolls on my plate without looking completely selfish. My favorite were the flaky, buttery cloverleaf rolls my grandma bought from the local Shop and Save. I’d silently hope others would choose the firmer poppyseed roll so I could have more of the soft, buttery ones.
The butter was unmistakable in every bite, and I always felt justified taking more because I’d “skipped the vegetables.”
I always assumed they were difficult to make—yeasted bread shaped like a clover sounded intimidating. But I was wrong. They’re surprisingly simple.
Quick tip: I once made them with half whole wheat and served them as dunkers for sweet potato soup, and they were lovely. But for the classic, melt-in-your-mouth texture, use all-purpose flour. They practically make themselves: mix the dough, roll small balls, place them in muffin tins, let them rise, and brush with plenty of melted butter before and after baking.
Buttery Cloverleaf Rolls
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Ingredients
- 4 1/2 teaspoons (2 packets) active dry yeast
- 1/2 cup warm water
- 1 1/2 cups warm milk
- 1/4 cup honey
- 1 tablespoon olive oil
- 1 large egg
- 1/4 cup unsalted butter, softened
- 2 teaspoons salt
- 5 1/2-6 cups all-purpose flour, or more if needed
- melted butter for brushing
Instructions
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In the bowl of an electric mixer fitted with a dough hook, combine warm water, yeast, olive oil and 1 tablespoon honey. Let sit until foamy, about 10–15 minutes. Add warm milk, remaining honey, egg and softened butter and mix on low until combined. Add 2 cups of flour and salt, then gradually add the remaining flour 1 cup at a time, stopping at 5 cups. Knead on medium speed 4–5 minutes, checking for a slightly sticky but smooth dough. Add more flour if it’s too sticky. Form the dough into a ball on a floured surface.
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Brush a large bowl with melted butter, add the dough and turn to coat. Cover with a towel and let rise in a warm place 1½–2 hours. Punch down and transfer to a floured surface. Tear off small pieces and roll into balls slightly larger than 1 inch—about 90 balls. Butter a muffin tin and place 3 balls in each cup. Cover and let rise again in a warm spot for about an hour.
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Preheat oven to 375°F. Brush each clover with a generous amount of melted butter and bake 11–12 minutes, until the tops are just golden. Remove from oven and brush with more melted butter a few times as they cool. Remove from tins and serve warm.
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These rolls are best the day they’re baked. If making ahead, cool completely and store in an airtight container.
Notes
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They’re so fluffy I might die!