No knead cloverleaf rolls are perfect individual sized dinner rolls. No ripping or breaking apart needed. Just bake them in a muffin tin and pop them out.
Cloverleaf rolls are an American favorite named not for the type of bread, but for their shape. Just like actual cloverleafs they have three parts that can be pulled away.
These rolls are perfect for family dinners and holidays. Like dinner rolls, and crescent rolls, cloverleaf rolls are particularly popular around Thanksgiving.
I love bread so I will make them even just to have as a treat during the week. These rolls are also great for Thanksgiving because you prep them ahead of time.
These no knead cloverleaf rolls are extremely light and fluffy and couldn’t be easier to make. All you do is mix the ingredients together and let it rise overnight in the fridge.
The next morning you press it down, make the balls, and let them rise in a warm place. When they have, you just bake them and you’re ready to eat.
Two things to keep in my though:
No knead dough is very sticky so use plenty of flour when working with it.
The other thing is that you may be able to skip letting it rise overnight in the fridge.
I once read that you can just let it rise in a warm place until it triples in size but I’ve never done this.
Every time I’ve tried I’ve gotten busy and ended up sticking it in the fridge to make in the morning.
Still, if you’re interested, it’s an option.
If you like these no knead cloverleaf rolls, you may like my no knead cinnamon rolls and my no knead yeast rolls.
How To Freeze Bread
Let bread cool completely.
Wrap each loaf tightly in plastic wrap and again in foil or freezer paper. Or, use a zip-top freezer bag with all of the air removed.
Freeze for up to 6 months. After that, the bread may become freezer burnt.
If you do leave bread in the freezer too long, and it becomes a little stale or slightly freezer burnt, don't throw it out.
Instead, you can use it to make French toast or croutons.
How to Defrost Bread
Defrost bread in the oven at 325°F or 163°C for 20 to 30 minutes, until soft and fully thawed in the middle.
No Knead Cloverleaf Rolls
No knead cloverleaf rolls are perfect for anyone who doesn't have a mixer and doesn't know how or like to knead.
Ingredients
- 1 tablespoon instant yeast
- ¼ cup white sugar (50 grams)
- 1 ½ cup warm water (355 milliliters)
- 4 to 4 ½ cups all-purpose or bread flour (530 to 600 grams)
- 2 eggs
- 3 tablespoons oil
- 1 ½ teaspoons salt
Instructions
- Place the yeast, sugar, and water in a large mixing bowl and stir. Let it sit for about 5 to 10 minutes until it foams.
- Add flour, eggs, oil, and salt.
- Using a baking spatula, mix to combine until you have a thick, sticky, almost wet, loose dough.
- Cover with a damp towel and leave overnight in the fridge. In the morning, set the dough on the counter to warm up a little.
- Deflate the dough by pushing it down and pulling it away from the sides.
- Pinch off dough (see note above) and flatten it to remove air bubbles. Shape into a small ball and place in the muffin pan. Place three per muffin cup.
- Repeat with the remaining dough. Use a baking spatula to scrape out the remaining dough from the bowl and use that as well.
- Cover with a damp towel and keep in a warm place. Leave for 30 to 45 min or until the dough has about doubled in size.**
- Preheat oven to 390°F or 200°C. Bake for 15 to 18 minutes. Switch the oven to broil for the last minute to brown the rolls on top.
- Remove and brush the tops with oil or vegan butter. Let sit for 5 minutes before moving them to a cooling rack.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 114Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 139mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 3g
Thursday 4th of April 2019
Do these freeze well?
Charlene L Henderson
Saturday 20th of November 2021
I made these last year and froze my leftovers for a couple weeks in ziploc bags. I let them come to room temperature and then warmed them in a pre-heated 200 degree oven they were delicious and quite fresh tasting. Truly yummy fresh baked and when frozen and re-heated. This was a great no-fuss recipe. I am making them again this year for Thanksgiving.
ElissaBeth
Sunday 7th of April 2019
To be honest, I always eat them fresh or a few days old so I've never had a need to freeze them. However, a good friend of mine has and she said they froze very well. I hope that helps!