This recipe for cloverleaf buttery herb rolls could not get any easier! Using store bought frozen dinner rolls, we transform them into fancy cloverleaf rolls. Fresh rosemary, sage and thyme herbs makes these so special and festive.
Serve them with this easy spatchcock turkey this holiday season.
Dinner rolls are one thing we can’t skip during the holidays. At every Thanksgiving or Christmas dinner, we always make these fluffy rolls.
But what makes these so much fun is the special cloverleaf shape. They are so sweet and old fashioned looking.
They are a topic of conversation because of that shape.
The first time I ever had these was at my in-laws. My mother-in-law is seriously the queen of the rolls, she always made them perfect. It took me years to master.
These rolls are made with frozen rhodes dinner rolls. Three dough balls makes up two cloverleaf rolls. You need 3 pieces of dough per roll to make the shape.
So you’ll need a total of 18 dough balls.
They get thawed just until softened then you can divide them and place them in a muffin tin to rise and then bake.
My favorite party is the herbs and butter that get brushed on top after they bake. Sage, rosemary and thyme are the perfect Thanksgiving herbs to use. If you are making stuffing, you’ll probably already have them on hand.
How To Make Cloverleaf Rolls
The first step in making cloverleaf rolls from frozen dinner rolls is to let the frozen dough balls come to room temperature.
Generously spray a pan with nonstick oil and line some rolls up in it, not letting them touch.
Then cover them with plastic wrap. There’s no need to spray the plastic wrap at this point because they won’t be rising, we’re just letting them de-thaw at this stage.
After 2 hours they should be thawed.
Generously spray a muffin tin with nonstick oil, getting both the inside of the muffin cups and the flat part.
One by one take a roll and using a knife cut it in half. Then use your hands to re-roll it into a ball, pinching any excess dough toward the bottom of the roll.
Set three of these newly formed balls into your oiled muffin tin.
Remember that 18 frozen dough balls makes 12 clover leaf rolls.
Once the pan is filled up spray a piece of plastic wrap very generously with nonstick cooking spray and cover the rolls (oiled side facing the rolls).
Let these rise until they have doubled, puffing up out of the brim of the pan.
Carefully remove the plastic wrap and bake.
Now here’s the part that’s important, if you didn’t spray enough cooking spray on to your plastic wrap it could snag your rolls and deflate them.
You don’t want that, so keep that in mind.
After they are out of the oven you can brush them with a mixture of softened butter and chopped up fresh rosemary, sage and thyme.
They are so pillowy soft in the middle.
Obviously you’ll need to taste test one, or three. It’s hard to keep everyone away from them before dinner!
- Can I use another brand of frozen dinner rolls? I don’t see why not, rhodes rolls are just a family tradition in our house. But you can change it up for what works for your family.
- My rolls are flat, what happened? The number one problem of this happening is the rolls were left to rise for too long and stuck to the plastic wrap. When that happens they just deflate. Make sure not to let them rise longer than directed and generously spray the plastic wrap with nonstick spray.
- The tops are dark, the bottom isn’t cooked? You probably baked them too close to the top of the oven. Make sure to cook them in the middle. If they start to get too dark on top even on the middle rack, gently tent with foil.
What To serve Cloverleaf Rolls With
These rolls pair perfectly with a Thanksgiving spatchcock turkey, it’s an easy recipe and takes far less time to cook in the oven than a traditional turkey. Every inch of the skin gets golden and crispy but the meat stays tender.
Cloverleaf Buttery Herb Dinner Rolls
- 1 pkg rhodes rolls you’ll need 18 frozen dough balls to make 12 cloverleaf rolls
- 2 tbsp butter softened
- 1 tsp fresh sage chopped
- 1 tsp fresh thyme chopped
- 1 tsp fresh rosemary chopped
- nonstick cooking spray
- Put the frozen dough balls in a baking pan sprayed with nonstick cooking oil
- Cover with plastic wrap
- Thaw for 2 hours
- Take each dough ball and cut in half, re shape into a ball
- Spray a muffin tin with nonstick oil
- Place 3 balls in each muffin well
- Generously spray a piece of plastic wrap with nonstick cooking spray
- Let rise until doubled and puffing up past the brim of the pan
- Preheat oven to 350
- Take the plastic wrap off
- Bake 12-15 minutes until they are golden
- Meanwhile mix together the softened butt with the chopped herbs
- Pull the rolls out of the oven
- Use a basting brush to brush on the herb butter
- 18 frozen dough balls will make 12 clover leaf rolls
- To make 24 cloverleaf rolls you will need 36 frozen dough balls, and so on
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