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Cloverleaf Rolls

by on February 17, 2008 · 6 comments

I usually buy yeast breads at the store, but Friday was rainy, the girls were engaged in a Pokemon battle, and most of all, I didn’t feel like leaving the house to go buy bread. Not serving bread with dinner, especially on a Friday, seemed wrong, so I pulled out my Luby’s Cafeteria Cookbook and tried this recipe.

The results were fabulous! The rolls turned out bigger than expected, which was a good thing. Fuzz, who must be tired of the usual baguettes, loved these.

Cloverleaf Rolls


Cloverleaf Rolls
Prep time
Cook time
Total time
Cloverleaf Rolls
Serves: 12
  • 1 ounce active dry yeast, weigh or estimate with packets (about 3 T.)
  • 1 1/3 cups warm water (110°F)
  • 5 1/2 tablespoons melted butter
  • 1/2 cup granulated sugar
  • 3 extra large eggs
  • 1/3 cup nonfat dry milk powder
  • 1/2 teaspoon salt
  • 5 cups all-purpose flour
  1. In a large mixing bowl, dissolve yeast in warm water. Add melted butter, sugar and eggs. Using dough hook of electric mixer, beat on medium speed until well blended. Add dry milk, and salt; mix well. Add flour, 1 cup at a time, mixing until dough begins to pull away from side of bowl.
  2. Lightly grease top of dough with oil. Cover loosely and let rise in warm place 1 hour or until doubled in size. (I transferred my dough to a big glass bowl greased with olive oil).
  3. Lightly grease 12 medium muffin cups (sprayed).
  4. Punch dough down. Divide dough evenly into 12 pieces. Divide each piece into 3 balls and place in muffin cup. (This part was fun, which meant I got the dough right. It wasn’t too sticky nor too dry).
  5. Let rise in warm place 1 hour. Before baking, you may want to brush tops with some extra butter – not necessary, but it looks nice and adds a little more flavor.
  6. Preheat oven to 350°F Bake 15 to 20 minutes or until golden brown.
  7. Serves 12

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Published on February 17, 2008

{ 6 comments… read them below or add one }

Emiline February 17, 2008 at 3:18 pm

Your buns look magnificent!

Those look just like the ones we serve at the restaurant where I work.

Anj February 17, 2008 at 6:41 pm

Yum – Luby’s rolls. I could eat just them and drink their tea and be a happy camper! I’m still yeast challenged but need to bite the bullet and try something soon.

Anna February 17, 2008 at 7:54 pm

E, you don’t work at Luby’s do you??? LOL! Actually, I think I’d like working at Luby’s….

Anj, I’m yeast challeneged as well. I was shocked that this recipe worked out so well for me.

Elisabeth February 17, 2008 at 8:12 pm

Oh, YUM! I can’t wait to try these! Thanks so much for posting. :)

Cakespy February 18, 2008 at 11:04 am

Ooh! These look delicious, I love yeast rolls! Are they *really* OK for the yeast challenged though!? :-)

Tara February 21, 2008 at 10:02 am

I finally tried a super simple breadstick recipe that my friend swears by and finally perfected the technique after three attempts! This roll recipe will be the perfect next step! I’m becoming yeast empowered! That sounds wrong, doesn’t it?

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