I grew up on Luby’s Cloverleaf Rolls, so of course I was happy to find the recipe in my Luby’s cookbook. This was back in 2008 when I first got the book, and what I didn’t realize then was that the amount of yeast listed in the recipe was probably a typo. It called (or calls) for 1 ounce active dry. An ounce of active dry yeast equals about 4 packets or 3 tablespoons, which is too much for a recipe with 5 cups of flour.
My guess is they used 1 ounce of active dry for a larger size recipe and forgot to scale it down for the book or they used 1 oz of cake type yeast. 1 oz of cake type is equal to 1 1/2 packets, so that’s what I now use.
In addition to the issue with the yeast, the recipe makes more than 12 rolls — more like 18. If you don’t have the book, you can see the original recipe on Food.com.
Here are some photos of the Luby’s Cloverleaf Rolls I’ve made over the years. I usually scale the recipe down a bit and have put a scaled down version (using only one packet of yeast) in the notes.
- 1 1/2 packets of active dry yeast around 3 1/2 teaspoons
- 1 1/3 cups warm water 115°F
- 4 1/2 tablespoons melted butter I use unsalted
- 1/2 cup granulated sugar 100 grams
- 3 extra-large eggs room temperature
- 1/3 cup nonfat dry milk powder
- 1 1/2 teaspoon salt or 1 teaspoon if butter is salted
- 5 cups all-purpose flour or bread flour plus more as needed 700 grams
- In a large mixing bowl, dissolve yeast in warm water. Add 1 cup of the flour, melted butter, sugar and eggs and stir until blended.
- Add dry milk powder and salt and mix well by hand or using the paddle attachment of the blender. I like to do this part by hand to get a feel of the dough. Stir in about 3 more cups of flour to make a very soft dough. Begin adding remaining cup of flour 1/4 cup at a time until the dough is slightly dryer, then attach dough hook and let the mixer knead. Dough should leave the sides of the bowl but stick to the bottom. If needed, add more flour.
- Lightly grease top of dough with oil. Cover loosely and let rise in warm place 1 hour or until doubled in size.
- Grease 18 muffin cups.
- Punch dough down. Divide dough evenly into 18 pieces (or 24 pieces for smaller rolls). Divide each piece into 3 balls and place in muffin cup.
- Let rise in a warm place for about an 1 hour.
- Preheat oven to 350°F Bake 15 to 20 minutes or until golden brown. Brush with extra butter if desired.