No- Knead Cloverleaf Rolls

No Knead Cloverleaf Rolls should be in your baking repertoire! Find the recipe on Shutterbean.com

Do you have dinner roll duty for Thanksgiving? I do.

No Knead Cloverleaf Rolls should be in your baking repertoire! Find the recipe on Shutterbean.com

I was thinking of buying rolls but then I saw this recipe and saw how easy it was to make my own No Knead Cloverleaf Rolls.  There’s no turning back now.

No Knead Cloverleaf Rolls should be in your baking repertoire! Find the recipe on Shutterbean.com

These rolls are fluffy, slightly eggy (which I love), squishy, soft, doughy with a browned crispy buttery salty top. I love how you can pull off each dough ball when you eat a roll. It reminds me a little of these monkey bread minis I made many many years ago, except savory!  Your table could use some carb love this Thanksgiving. More is more, right?!

Let’s gather our ingredients:

No Knead Cloverleaf Rolls should be in your baking repertoire! Find the recipe on Shutterbean.com

First we mix the yeast with sugar & warm water. We’re going to let it sit and bubble.

No Knead Cloverleaf Rolls should be in your baking repertoire! Find the recipe on Shutterbean.com

We add some flour and mix!

 

No Knead Cloverleaf Rolls should be in your baking repertoire! Find the recipe on Shutterbean.com

Egggggggggggg butterrrrrrrrrrrr

No Knead Cloverleaf Rolls should be in your baking repertoire! Find the recipe on Shutterbean.com

Final flour.

No Knead Cloverleaf Rolls should be in your baking repertoire! Find the recipe on Shutterbean.com

Dough. Let’s let it sit (covered) in the fridge.

I had mine in the fridge for two days. WOOT WOOT.

No Knead Cloverleaf Rolls should be in your baking repertoire! Find the recipe on Shutterbean.com

Hello, dough.

No Knead Cloverleaf Rolls should be in your baking repertoire! Find the recipe on Shutterbean.com

Let’s shape you. I use a bench scraper. It’s like….the most satisfying thing EVER to cut up dough with it.

No Knead Cloverleaf Rolls should be in your baking repertoire! Find the recipe on Shutterbean.com

Shaped! Three to a muffin tin.

No Knead Cloverleaf Rolls should be in your baking repertoire! Find the recipe on Shutterbean.com No Knead Cloverleaf Rolls should be in your baking repertoire! Find the recipe on Shutterbean.com No Knead Cloverleaf Rolls should be in your baking repertoire! Find the recipe on Shutterbean.com No Knead Cloverleaf Rolls should be in your baking repertoire! Find the recipe on Shutterbean.com No Knead Cloverleaf Rolls should be in your baking repertoire! Find the recipe on Shutterbean.com No Knead Cloverleaf Rolls should be in your baking repertoire! Find the recipe on Shutterbean.com

No-Knead Cloverleaf Rolls

makes 9 rolls

recipe slightly adapted from from Everyday Food

  • 3 tablespoons granulated sugar
  • 1 cup warm water (110F-115F)
  • 2 1/4 teaspoons active dry yeast (one 1/4 oz packet)
  • 3 cups all-purpose flour, divided
  • 1 1/2 teaspoons fine salt
  • 1 large egg
  • 3 tablespoons salted butter, melted & cooled, plus more for brushing
  • cooking spray
  • maldon salt

In a large bowl, combine sugar and water. Sprinkle yeast on top and let sit until foamy, about 5 minutes. Add 1 cup flour and stir mixture with a whisk until smooth, about 2 minutes.  Add fine salt, egg, and butter and beat until well combined. Add remaining flour and, with a wooden spoon, mix until just combined. Lightly coat a large bowl with cooking spray. Transfer down to bowl, lightly coat with cooking spray, and loosely cover with plastic wrap. Refrigerate overnight (or up to 2 days). Dough will double in size.

Divide into 27 equal pieces (1 oz. each). Lightly coat 9 standard muffin cups with cooking spray. Roll each piece into a small ball and place 3 balls in each cup. Liberally coat with cooking spray and loosely cover with plastic wrap. Let rise in a warm, draft free place until doubled in size, 45 to 90 minutes.

Preheat oven to 375F. Bake rolls until puffed and deep golden, 15 to 20 minutes. Brush with melted butter and sprinkle with Maldon salt.


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  • Jane M

    Do I use 1 package of yeast? I’m making these this year – I’ll make the dough today for the fridge! Yippee! The rolls look AWESOME!

    • Tracy

      One packet one packet! I can’t believe I forgot to type that! Sorry!!! ONE PACKET!!!

  • Niki M.

    How much yeast do you use? Also, can this be adapted using gluten free flour? Thanks! :)

    • Tracy

      Definitely worth a try! It was my first time making them this week, I’ve never experimented with GF flour & this recipe.

  • Ashley

    So we are total crazy people and never have rolls for Thanksgiving, just because we’re not trying to waste stomach space (usually someone brings store bought rolls…). However, I’m thinking that is changing this year. I HAVE to make these!

  • Megan

    This might have to happen. Also: It was nice to see the old Everyday Food — those were good times!

  • Morgan

    I won’t be making these for Thanksgiving as we eat out, but I will definitely be making these for Christmas (and maybe a test batch between now and then)!

  • Katie

    Thoughts on preparing the dough a day ahead of time? Some yeast doughs haven’t held up as well for me when prepped the day before.

  • Jane M

    Not sure what I did, but I was able to get TWELVE rolls plus 3 knots out of the recipe! WEEEEEE! I tasted 1 – Best ROLL RECIPE EVER! THANK YOU and HAPPY THANKSGIVING to you and yours! ❤️

  • Cory

    I made these last night and they didn’t rise at all in the fridge! My yeasty beasties were nice and frothy when I added the flour– do you think my fridge was too cold for them?

  • Becky

    Made a double batch of these beauties for Thanksgiving! Worked out great. Thanks for always posting easy, foolproof recipes! Happy Thanksgiving!

  • Alexandra

    How would you go about freezing these? Before or after baking? Hosting friendsgiving this weekend and was thinking how to do these ahead…

    • Tracy

      good question!

      You can definitely do both. To freeze them unbaked, I would let them sit on the counter overnight to thaw/rise before baking.

      If already baked, I would bake them a little underbaked so reheating them would give them that extra golden glow.

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