No Knead Cloverleaf Rolls

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.

Jump to:

• How to Measure Flour and Other Dry Ingredients
• Why Does This Recipe Use Oil?
• Do Eggs Need to Be at Room Temperature?
• how to freeze
• Other recipes you may like:
• No Knead Cloverleaf Rolls

How to Measure Flour and Other Dry Ingredients

The best way to measure dry ingredients is with a scale, but in the United States, dry measuring cups are usually used instead.

Weighing ingredients is useful for home bakers, but it's especially important for professional bakers because they work with huge batches. 

I usually use dry measuring cups when baking too, because I didn't grow up in a country that generally weighs ingredients, so please don't feel like you can't use them.

To measure most dry ingredients, first spoon them into a dry measuring cup and then level off the measuring cup with an upside-down butter knife.

Make sure not to pack it down because this will cause you to use more of the ingredient than the recipe calls for.

Brown sugar is the exception to the rule, though. To measure brown sugar, pack it into the measuring cup and then level off any excess.

To measure chocolate chips, nuts, or dried fruit, just pour them into the dry measuring cup and then level them off.

What are dry measuring cups?

Dry measuring cups are the set of cups that usually come with measuring spoons. Each cup is a different measurement, just like each spoon is a different measurement.

Liquid measuring cups, on the other hand, are the cups that usually hold more than one cup and have lines on the side that mark the measurements.

The problem with using liquid measuring cups to measure powdery dry ingredients, like flour and cocoa, is that you shake the cup to level them off. This causes the powder to settle, and you end up with more than you need.

I tested this with a friend who didn't believe me, and we ended up with a quarter cup more flour than the recipe called for.

Should I sift the flour and other dry ingredients?

It's usually recommended to sift your powdery ingredients, like flour and cocoa, before using them.

Sifting aerates the flour and removes any lumps, which helps make baked goods fluffier.

It also helps you get a more accurate measurement than when you use flour that's been packed tightly in a bag.

And sifting dry ingredients together, like flour, cocoa, and baking powder, helps make sure they're evenly distributed in the batter. Which honestly, I think is probably overrated, so I personally never bother with it.

Why Does This Recipe Use Oil?

Breads made with oil usually bake up taller, have a better crumb, and a lighter texture than ones made with butter.

They also tend to stay moist and tender longer.

In fact, some recipes call for both oil and butter, instead of only butter, if they want a lighter and airier texture while still keeping the butter flavor.

I created a baking with oil - butter to oil conversion chart for you in case you want to convert some of your butter recipes to oil recipes.

Which Type Of Oil should i use?

I don't specify in the recipe which type of oil to use because it's mostly personal preference and I don't want anyone to feel they have to use specifically that type of oil. For the most part, you can use whatever oil you feel most comfortable using.

I use neutral oils like canola oil, safflower oil, and vegetable oil.

You can also use stronger oils like olive oil and coconut oil, but keep in mind that they may change the taste somewhat.

If you're going to use olive oil, use the one labeled pure olive oil because it has the mildest flavor. This should make the flavor a lot less noticeable.

Is It Better to Use Canola Oil or Olive Oil?

Canola oil is relatively cheap and, due to its lack of flavor and high smoke point, is very versatile.

Olive oil, on the other hand, is generally considered a healthier choice.

So, really, it's whatever you prefer.

How to Store Oil

Store oils in a cool, dark place to prevent them from becoming rancid.

If you store them in the fridge, some oils, like olive oil, may solidify and look strange, but don't worry, they'll return to normal at room temperature.

Coconut oil begins to solidify in temperatures under 76°F or 25°C.

Do Eggs Need to Be at Room Temperature?

The short answer is "no."

While a lot of recipes call for room-temperature eggs, the difference is only noticeable if you do a side-by-side comparison, and even then, the difference is very slight.

How Can I Tell if My Eggs Are Still Good?

Fill a glass with cool water and submerge the eggs.

If the eggs sink to the bottom and lay flat on their side, they're still fresh.

If they sink but stand on one end at the bottom of the glass, the eggs are older but still good to use.

If an egg floats to the top, it's very old and should be checked carefully for signs of spoilage before using.

how to freeze

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.

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