I grew up on Luby’s Cloverleaf Rolls and was very happy to find the recipe in my Luby’s cookbook. This was back in 2008 when I first got the book, and I’ve been making them ever since. The rolls are large, fluffy, and buttery tasting. The full recipe makes 18, but it also scales down well if you just want to make 6 or 12.
Cloverleaf Rolls in the Luby’s Cookbook
One thing you should know If you happen to have the same Luby’s cookbook I have, is that the yeast listing is a little odd. The recipe calls for 1 ounce of active dry which would equal something like 4 packets or 3 tablespoons. That’s too much for a recipe with 5 cups of flour, so I’m thinking maybe they originally used fresh cake style yeast. I’ll never know. What I do know is that 1 1/2 packets active dry or a little under 3 1/2 teaspoons works fine, as does instant yeast.
In addition to the issue with the yeast, the book version says it makes 12 rolls. It’s more like 18. If you don’t have the book, you can see the original recipe on Food.com. I just wanted to mention this in case you’re comparing recipes.
Here are some photos of the Luby’s Cloverleaf Rolls I’ve made over the years.
More Soft Bread Recipes
- 1 1/2 packets active dry yeast around 3 1/2 teaspoons
- 1 1/3 cups warm water 115°F
- 4 1/2 tablespoons melted butter, unsalted or salted are both okay (70 grams)
- 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 plus more if needed
- In a large mixing bowl, dissolve yeast in warm water. Add 1 cup of the flour (140 grams), 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.