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Potato Cloverleaf Dinner Rolls

Potato Cloverleaf Dinner Rolls prepared dish

These tender cloverleaf dinner rolls use mashed potato for a soft, moist crumb and a lightly golden crust. Baked in a muffin tin, they pull apart beautifully and make a polished addition to a holiday table or weeknight dinner.

This recipe is american style, dinner, scaled for 6 servings, with 35 min prep and 30 min cook.

Prep: 35 min · Cook: 30 min · Total: 65 min · Serves: 6

Quick cooking notes

  • Core ingredients include whole milk, active dry yeast, neutral oil, large egg.
  • Follow all 14 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 0.5 cups whole milk (warmed to 105°F to 110°F)
  • 2.25 tsp active dry yeast
  • 1 tsp neutral oil (for greasing bowl)
  • 1 each large egg (lightly beaten)
  • 4 tbsp unsalted butter (melted and divided)
  • 1.5 tsp fine sea salt
  • 200 g russet potato (peeled and cut into 1-inch pieces)
  • 3.5 cups bread flour (plus more for dusting)
  • 3 cups water (for boiling potato)
  • 2 tbsp granulated sugar

Instructions

  1. Place the 200 g peeled and cut russet potato in a 2-quart saucepan, add 3 cups water, and bring to a boil over high heat for 6-8 minutes until the water is bubbling steadily.
  2. Reduce the saucepan to medium heat and simmer the potato for 10-12 minutes, until the pieces are very tender and a fork slides through with no resistance.
  3. Drain the potato through a fine-mesh strainer set over a heatproof measuring cup, reserving 0.5 cup of the potato cooking water, then mash the potato in a medium bowl with a fork or potato masher until smooth and let it cool for 5 minutes until warm but not steaming.
  4. Combine 0.5 cup warmed whole milk, 2.25 tsp active dry yeast, and 2 tbsp granulated sugar in the bowl of a stand mixer, then let the mixture stand at room temperature for 5-8 minutes until foamy on top.
  5. Add the mashed potato, reserved 0.5 cup warm potato cooking water, 3 tbsp of the melted unsalted butter, and 1 lightly beaten large egg to the mixer bowl, then mix with the paddle attachment on low speed for 30 seconds until the wet ingredients look mostly blended.
  6. Add 3.5 cups bread flour and 1.5 tsp fine sea salt to the bowl, switch to the dough hook, and knead on low speed for 2 minutes until a shaggy dough forms.
  7. Increase the mixer to medium-low speed and knead for 6-8 minutes, until the dough is smooth, elastic, and slightly tacky but pulls away from the sides of the bowl; if it is wet enough to smear, add flour 1 tbsp at a time.
  8. Lightly coat a large bowl with 1 tsp neutral oil, transfer the dough to the bowl, turn it once to coat, cover with a clean towel or plastic wrap, and let it rise in a warm draft-free place for 60-75 minutes until doubled in size.
  9. Grease a standard 12-cup muffin tin with a thin layer of the remaining melted butter, then turn the risen dough onto a lightly floured counter and gently press it into a rough 8-inch square.
  10. Cut the dough into 12 equal portions with a bench scraper, then cut each portion into 3 small pieces and roll each piece against the counter with your palm for 10-15 seconds until smooth and round.
  11. Place 3 dough balls into each cup of the prepared 12-cup muffin tin, cover loosely with a towel, and let the rolls rise at room temperature for 30-40 minutes until puffy and nearly level with the top of the tin.
  12. While the rolls finish rising, heat the oven to 375°F with a rack in the center position for at least 15 minutes so the oven is fully preheated.
  13. Brush the tops of the rolls with the remaining 1 tbsp melted unsalted butter, place the muffin tin on the center rack, and bake at 375°F for 18-20 minutes until the rolls are deep golden on top and an instant-read thermometer inserted into the center of a roll reads 190°F to 195°F.
  14. Let the rolls cool in the muffin tin on a wire rack for 5 minutes, then remove them from the tin and cool for another 10 minutes until the crumb sets and the rolls pull apart cleanly.

Nutrition (per serving)

  • Calories: 397
  • Protein: 10 g
  • Fat: 10 g
  • Carbohydrates: 65 g
  • Fiber: 3 g
  • Sugar: 6 g
  • Sodium: 612 mg

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

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