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Herb and Cheese Crusted Cloverleaf Rolls

Herb and Cheese Crusted Cloverleaf Rolls prepared dish

Soft, buttery cloverleaf dinner rolls are brushed with garlic herb butter and finished with a savory parmesan crust. They bake up golden on top with tender, pull-apart centers, making them ideal for dinner or a holiday bread basket.

This recipe is american style, dinner, scaled for 8 servings, with 30 min prep and 18 min cook.

Prep: 30 min · Cook: 18 min · Total: 48 min · Serves: 8

Quick cooking notes

  • Core ingredients include fresh parsley, black pepper, parmesan cheese, fine salt.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 2 tbsp fresh parsley (finely chopped)
  • 0.25 tsp black pepper (freshly ground)
  • 0.5 cup parmesan cheese (finely grated)
  • 1 tsp fine salt
  • 0.75 cup whole milk (warmed to 105°F to 110°F)
  • 1 tbsp fresh chives (finely chopped)
  • 4 tbsp unsalted butter (melted and divided)
  • 1 large large egg (room temperature)
  • 0.5 tsp garlic powder
  • 2.25 tsp active dry yeast
  • 1 tsp olive oil (for greasing)
  • 2 tbsp granulated sugar
  • 0.25 tsp flaky sea salt (for topping)
  • 3 cups all-purpose flour (plus more for dusting)

Instructions

  1. Lightly coat a 12-cup standard muffin pan with 1 tsp olive oil, using a pastry brush to grease the bottoms and sides of 8 cups; set the pan on the counter at room temperature while you make the dough.
  2. Pour 0.75 cup warmed whole milk into the bowl of a stand mixer, sprinkle 2.25 tsp active dry yeast and 2 tbsp granulated sugar over the top, and let the mixture stand at room temperature for 5-7 minutes, until foamy and fragrant.
  3. Fit the stand mixer with the dough hook, then add 3 cups all-purpose flour, 1 tsp fine salt, 1 large egg, and 2 tbsp of the melted unsalted butter to the yeast mixture; mix on low speed for 2 minutes, until a shaggy dough forms and no dry flour remains at the bottom of the bowl.
  4. Increase the mixer to medium-low speed and knead the dough for 6-8 minutes, until it is smooth, elastic, and pulls away from the sides of the bowl; if it sticks heavily to the bowl, add flour 1 tbsp at a time, using no more than 3 tbsp additional flour.
  5. Transfer the dough to a lightly floured work surface, shape it into a ball with your hands, place it in a lightly greased medium bowl, and cover the bowl with plastic wrap or a damp towel; let it rise in a warm, draft-free spot for 60-75 minutes, until doubled in size.
  6. Stir 0.5 cup finely grated Parmesan cheese, 2 tbsp finely chopped fresh parsley, 1 tbsp finely chopped fresh chives, 0.5 tsp garlic powder, 0.25 tsp black pepper, and 0.25 tsp flaky sea salt together in a small bowl until the herb-cheese topping is evenly combined.
  7. Punch down the risen dough with your fist, turn it onto a lightly floured work surface, and divide it into 24 equal pieces with a bench scraper; roll each piece into a smooth ball about 1 inch wide, keeping the pieces lightly covered with a towel so they do not dry out.
  8. Place 3 dough balls into each prepared muffin cup to form 8 cloverleaf rolls, cover the muffin pan loosely with a clean towel, and let the rolls rise at room temperature for 25-35 minutes, until puffy and nearly filling the cups.
  9. While the rolls finish rising, position a rack in the center of the oven and preheat the oven to 375°F for at least 15 minutes so the rolls bake evenly.
  10. Brush the tops of the risen rolls with the remaining 2 tbsp melted unsalted butter using a pastry brush, then sprinkle the herb-Parmesan mixture evenly over each roll, pressing very gently so the topping adheres without deflating the dough.
  11. Bake the muffin pan on the center oven rack at 375°F for 16-18 minutes, rotating the pan once halfway through, until the rolls are deep golden on top and an instant-read thermometer inserted into the center of a roll reads 190°F to 200°F.
  12. Set the muffin pan on a wire rack and cool the rolls in the pan for 5 minutes, then use a small offset spatula to loosen the edges and transfer the rolls to the rack; serve warm when the centers are soft and the cheese crust is crisp at the edges.

Nutrition (per serving)

  • Calories: 262
  • Protein: 9 g
  • Fat: 9 g
  • Carbohydrates: 36 g
  • Fiber: 2 g
  • Sugar: 5 g
  • Sodium: 520 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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