Honey Butter Cloverleaf Rolls

4.89 from 9 votes

Honey Butter Cloverleaf Rolls

Honey Butter Cloverleaf Rolls – soft, buttery, and sweet pull-apart cloverleaf rolls. Amazing homemade rolls that are perfect for family dinners.

Prep Time1 45

Cook Time15

Total Time2

Course: Bread

Cuisine: Baking Recipes

Keyword: Honey Butter Cloverleaf Rolls

Servings: people

Author: Bee Yinn Low

Ingredients

3/4 cup skim milk warmed to 110°F (43°C)
2 tablespoons granulated sugar
1 packet instant yeast
1 egg at room temperature
1 egg yolk at room temperature
3 1/2 cups all-purpose flour
2 teaspoons salt
10 tablespoons unsalted butter cut into 10 pieces and softened
2 tablespoons unsalted butter melted, divided
1 tablespoon honey

Instructions

Whisk together the milk, sugar, and yeast in a small bowl or liquid measuring cup, then whisk in the egg and egg yolk to combine.
In a stand mixer with a dough hook, mix the flour and salt briefly until combined. With the mixer on low speed, slowly add the milk mixture and knead until a dough forms, about 1 minute. Increase the speed to medium and add the softened butter, one piece at a time, until mixed in. Continue kneading until the dough is smooth and pulls away from the bowl, about 10 minutes. (You can also mix and knead by hand if you don't have a stand mixer.)
Turn the dough out onto a lightly floured surface and knead briefly to form a smooth ball. The dough might appear slightly sticky, but resist adding more flour while kneading. Transfer the dough to an oiled bowl and turn it so that the ball of dough is evenly coated in oil. Cover with plastic wrap and place it in a warm, draft-free area until it has doubled in size, about 45 minutes.
Brush a 12-cup muffin tin with 1 tablespoon of melted butter. Punch down the dough on a lightly floured work surface and divide it into 36 equal pieces. (The easiest way to do this is by weighing them on a kitchen scale, but you can also divide the dough into thirds, roll each third into an 18-inch rope, and then cut each rope into 12 equal pieces.) On a clean surface, roll each piece into a smooth ball. Place 3 balls, seam side down, in each muffin cup.
Cover the muffin tin loosely with plastic wrap and let it rest in a warm, draft-free area until doubled in size, about 20 minutes. Meanwhile, preheat the oven to 375°F (190°C).
Remove the plastic wrap from the rolls. Bake the rolls until golden brown, about 15 minutes, rotating the pan halfway through baking. Mix the remaining 1 tablespoon of melted butter with the honey and brush it on the surface of the rolls. Serve warm.

Notes

Do not substitute 1%, 2% or whole milk for the skim milk in the recipe.

Make-Ahead Note!

The assembled muffin tin can be wrapped in plastic wrap and refrigerated for up to 24 hours. Let the dough sit at room temperature for 30 minutes before baking.)

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