You may customize this fruit bread recipe by including any fruits, veggies, nuts, and spices you choose.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 3 hrs 5 mins |
| Total Time: | 3 hrs 45 mins |
| Servings: | 12 |
| Yield: | 12 clover rolls |
Ingredients
- 1 cup milk
- ¼ cup white sugar
- ¼ cup vegetable shortening
- 1 teaspoon salt
- 1 (.25 ounce) package active dry yeast
- ¼ cup warm water (110 degrees F (43 degrees C))
- 1 large egg
- 3 ⅓ cups all-purpose flour
Instructions
- Grease a 12-cup muffin tin and a large bowl. Set them aside.
- Heat milk in a saucepan over medium heat just until bubbles begin to form. Stir in sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C).
- Sprinkle yeast over warm water and set aside until foamy, about 5 minutes.
- Beat egg in a large bowl, then stir in yeast and milk mixtures until combined. Stir in 1/2 of the flour until no lumps remain, then stir in remaining flour, a little at a time, until a smooth dough forms. Place into the prepared bowl, turning once to grease the top of dough. Cover the bowl and let dough rise until doubled in size, about 2 hours.
- Deflate dough and transfer to a well-floured work surface. Divide dough into 36 equal pieces and shape into balls. Place 3 balls into each prepared muffin cup. Cover and let rise in a warm place until dough balls double in size, about 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.
Nutrition Facts
| Calories | 198 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 209 mg |
| Sugars | 5 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
These were fantastic! Light, fluffy and soft. And because they were easy to make, my husband thinks I should be making fresh bread every other day!
I’d never made bread with yeast before and these still came out excellent. No kneading involved which is great if you’re working with limited counter space. I used butter instead of shortening because that’s what I had. Other than that, I followed the recipe as written and baked for 13 minutes. The few that weren’t eaten that same day stayed soft in a Ziploc freezer bag the next day.
My breadmaking experience is not a newbie, but I still consider myself mostly a beginner. I know pizza dough. That’s about it and I’ve probably made bread or rolls less than 20 times in my life. I don’t own a bread machine and this was the perfect recipe that didn’t require a machine, mixer, or even kneading. These turned out very tender and soft with barely any work at all. I only used a wooden spoon to mix this dough. It required no kneading and time did all the work. I misread the directions and heated milk on the stove to mix the yeast with instead of water, so all the liquid in mine was whole milk which I think turned out better anyway with the added flavor and fats from the milk. These were big rolls and barely fit in the 12 count standard sized muffin tin. I didn’t use a floured board to cut this, I just used crisco and greased a cookie sheet and my hands, then made a log and cut this into 12 equal portions and then once I did that, I made the rolls by taking the 12 portions one by one and making 3 smaller balls from each one and placing them into the greased muffin tins as I went. It seemed much easier than trying to make 36 little equal sized balls. I made these yesterday and they are still really soft and fluffy today. I stored them in an airtight bread bag. The flavor was good on these without being strong and yeasty. My husband had asked for “pull apart rolls in the muffin pan” that his step mom used to make and I figured this is what he meant. He gave this a thu
great rolls. i put herbs on top of half and cinnamon sugar on top of the others. so good.
I liked the recipe it was very close to my grandmother’s. Yes I used butter instead of shortening:)
This recipe really rocks for dinner rolls for my grandkids. They loved them! Thanks for an easy, great tasting recipe……kim
Thanks for a great recipe! Will make this one again for sure!
I used buttermilk and half Crisco/butter combo. It turned out well.
Amazing and easy to make. Great taste and family loved them.
I loved them! I used butter in the bowl, and they were the perfect texture. I will be making them during the holiday season.
I have tried 2 other recipes (that were pretty good) but this 3rd one, grandma’s clover leaf rolls, is the best. They turned out perfect. You know it’s good when your 7 & 8 year old grandsons love ’em.
Very good! They even stay soft in a sealed container for a few days afterword!
I almost gave them a five its very close. I used Kerry Gold Irish butter and one tablespoon of Crisco oil for my batch. I also allowed my rolls to rise covered on a warm deck twice. The rolls were light and absolutely delicious!
Let in for 15 minutes and burned the bottoms by overfilling the oven with three muffin pans full. About half came out great and the other half were overdone. Eveyrone ate them anyway and said they were great. Check after 12 minutes.
I made this recipe, with a few modifications, for the first time on Thanksgiving. It was just my immediate family (and I had a roll of crescents for back up!) so I figured why not experiment. They turned out great and I will use again I am sure. We are a wheat bread family, but I have always wanted a soft white dinner roll recipe for special meals. (I may experiment with wheat flour for everyday rolls sometime.) I put the warm water and yeast in the bowl of my bread machine to proof. I then scalded the milk in a small sauce pan, dissolved the sugar, salt and butter (instead of shortening) and added this mixture to the machine. I added 1 tsp of vanilla to the recipe for sweetness and used 3.5 cups of A/P flour instead of 3 1/3. I set the machine on dough setting for 1.5 pound loaf size. My machine took just under 2 hours to complete, and the dough came out perfectly, no mess or worry about rising. My 5 year old daughter and I then made 1.5 inch balls and placed in two round cake pans that I lightly buttered, close but not touching. Each pan held 10 rolls. I covered with a towel and let rise for appx. 1 hour until they doubled in size, filled the pan and were touching side by side. I baked at 400 for 15 minutes then brushed the tops with butter. They were really wonderful and great addition to the table (and leftovers!). I realize this is a big deviation from the recipe, but for those of you who want to simplify things with a bread machine, I hope this helps.
I’ve been looking for a good dinner roll recipe for a while and tried these with good results. The texture of these rolls is like a super fresh store bought hamburger bun, and the flavor is wonderful (I added a little extra sugar). I thought the dough had a nice consistency, rose well, and was pretty easy to work with. I prefer a little coarser texture to the crumb, and next time, I may reduce the flour and some of the shortening to try for a little drier texture. Otherwise, very similar to my “grandma’s” dinner rolls, which we all know, are to die for.
Followed the recipe except used my breard machine for dough cycle. Awesome yeast roll recipe! Will use again and again 🙂
excellent recipe..i increased sugar to 1/2 c. made 2 dozen rolls and all were gone in one day..we love it!!
The rolls turned out delicious, however next time I’m going to add more sugar. I kneaded the dough instead of simply stirring it, and I placed the dough in a bowl on a warm stove, so the rise time was reduced to one hour for the first rise, and less than an hour while the rolls were in the pan. Also, they baked for only 10 minutes at 400 degrees. The pic of the rolls on a glass plate are mine.
Made these in the bread machine twice now and I can’t stop eating them! They are wonderful! Thank you for a great recipe!
My fiance and I made these together for our family Thanksgiving dinner and went by the recipe except we doubled it making two pans full . They turned out perfectly . I will use this recipe again for sure 🙂