Honey Butter Cloverleaf Rolls

Pull-apart cloverleaf rolls that are soft, buttery, and sweet. Perfect for family dinners, these handmade rolls are just delicious.

We’re looking forward to a traditional American Thanksgiving with our 4-year-old son this year.

Little G has been to pre-school and asked about Thanksgiving one day when he came home.

He must become fully immersed in American culture while also retaining his Chinese and Malay heritage, as we are fully aware of this fact.

He should be a global citizen who is sensitive to and accepting of other cultures; therefore, we wanted to celebrate as many holidays and traditions with him and teach him about the world around him.

I’ve been experimenting with a lot of Thanksgiving meals in my kitchen.

Dinner rolls handmade dinner rolls are one of the dishes I’ve always wanted to try.

You can get ready-made rolls in supermarkets, but you can’t get homemade rolls at a friend’s house.

I’m a fan of the cloverleaf rolls when it comes to bread.

My favorite thing about these is that they’re in the shape of a leaf with the pull-apart feature.

Three leaf-shaped rolls ready to be dismantled at mealtime are arranged in a stack.

That’s a great idea.

Brown Eyed Baker’s Cook’s Illustrated Holiday Baking 2012 recipe inspired these honey butter cloverleaf buns.

I got the supplies and made an effort to create the rolls from scratch.

Because honey butter is a favorite of my son’s, I brushed the honey-butter mixture over the hot cloverleaf buns.

It was a success, and the end product was a batch of gorgeous-looking, sweet, buttery cloverleaf rolls.

Make these dinner rolls for Thanksgiving dinner this year if you’re making them for your family.

Make cloverleaf dinner rolls instead of conventional dinner rolls.

You can either eat the rolls as is, with the honey butter already covered on top or tear them apart and spread them in extra butter.

You can’t go wrong with this recipe for honey butter cloverleaf rolls.

What is the average number of calories in one serving?

  • Each serving of this recipe contains only 263 calories.

With this recipe, what are its complementary dishes?

I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.



  • 1 egg yolk
  • 3 1/2 cups all-purpose flour
  • 2 tbsps. unsalted and melted butter
  • 3/4 cup (6 oz.) warmed skim milk
  • 2 teaspoons salt
  • 2 1/4 teaspoon instant yeast
  • 1 egg
  • 1 tablespoon honey
  • 2 tablespoons granulated sugar
  • 10 tbsps. unsalted and softened butter, cut into 10 pieces


  1. In a small bowl or liquid measuring cup, combine the milk, sugar, and yeast, then whisk in the egg and egg yolk.
  2. Mix the flour and salt in a stand mixer with the dough hook until incorporated. Add the milk mixture in a continuous stream to the mixer on low speed and knead until a dough forms, about 1 minute. Mix in the butter a little at a time, increasing the speed to medium and continuing to mix until everything is well-combined. In about 10 minutes, the dough should be smooth and ready to be taken out of the basin. (Alternatively, if you don’t have a stand mixer with a dough hook, you can combine and knead by hand.)
  3. Make a smooth dough ball by transferring it to a lightly floured board and quickly kneading it. While kneading the dough, avoid the temptation to add additional flour. In an oiled bowl, turn the dough to coat the entire surface with oil. For 45 minutes, cover the dough in plastic wrap and place it in a warm, draft-free area.
  4. To prepare a 12-cup muffin tin, spread 1 tablespoon of melted butter on the bottom of each cup. A lightly dusted surface is ideal for punching down the dough after being prepared. Make 36 equal portions of the dough. A kitchen scale is the simplest method, but you can instead cut them into 12 similar pieces by dividing the dough into thirds, rolling each one out into an 18-inch rope, and then cutting each cord into 12 equal pieces. Assemble three balls per muffin cup by moving the pieces into a smooth ball and placing them seam side down.
  5. Take note: Using plastic wrap, you can store the assembled muffin pan for up to 24 hours in the refrigerator. Before baking, let the dough cool for 30 minutes at room temperature.
  6. Let the muffin tray rest in a warm, draft-free environment for about 20 minutes until it has doubled in size.
  7. Your oven temperature should be set up to 375°F (190°C).
  8. Take the plastic wrap off the rolls and discard it. Bake the rolls for 15 minutes, flipping the pan halfway through the baking process until golden brown. Brush the rolls with the honey-butter mixture you’ve made with the remaining 1 tablespoon of melted butter. Serve hot.


  • Skim milk should not be substituted for 1 percent, 2 percent, or whole milk in the recipe.
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