Cloverleaf Dinner Rolls

Elegant but easy dinner rolls! Made with Pamela’s Bread Mix.



    • 1 (19 oz) bag or 3½ cups (532 g) Pamela's Bread Mix
    • 1 (7 g) package or 2¼ teaspoons active dry yeast
    • ¾ cup warm water to proof the yeast
    • ¾ cup milk
    • 4 tablespoons butter (or non-dairy substitute)
    • 2 eggs, large
    • 2 tablespoons granulated sugar
    • Pamela's Bread Mix or All-Purpose Flour Artisan Blend or white rice flour for dusting the dough
    • Melted butter, for brushing on rolls (optional)

    TO MAKE DOUGH: Pour Bread Mix into the bowl of a stand mixer with whisk attachment.

    In a separate small bowl, proof the yeast by adding it to ¾ cup warm water until it is dissolved and bubbly (approximately 10 minutes). While yeast is proofing, pour milk into a heavy bottom saucepan or double boiler. Scald the milk by slowly heating milk over medium-low heat until it begins to steam and show small bubbles, but is not boiling. (An instant-read thermometer should read 180 degrees F.) When milk is hot, add butter to the milk to melt it. Turn off the heat, and wait until milk is warm (not hot).

    To the mixer bowl with the Bread Mix, add the proofed yeast with the water, milk with melted butter, eggs and sugar and mix for three minutes on medium/high. Using a large rubber spatula, carefully roll the dough out of the mixer bowl into a large buttered or oiled bowl. Let dough rise with a warm, damp towel over the bowl and keep in a warm place for a little over an hour, until it is just less than doubled in size.

    TO FORM AND BAKE ROLLS: Grease cups of a muffin pan with nonstick cooking spray. Gently roll the dough onto a wood cutting board that has been liberally sprinkled with Pamela's Bread Mix, All-Purpose Flour Artisan Blend, or rice flour. Sprinkle additional flour on top, and gently pat down dough to about ¾-inch to ½-inch high.

    Cut 2-inch squares of dough and roll into small 1-inch balls. Fill each muffin cup with three balls. Cover the rolls with a drape of a warm, wet towel. Let rest for 60 to 90 minutes, or place pan in refrigerator to rest overnight. Melted butter can be brushed on rolls prior to baking.

    Bake in pre-heated oven at 350° for 25 minutes.

    TO REHEAT ROLLS: Place in 350° oven for 10 minutes.

    © Pamela's Products, Inc.

Customer Reviews

Based on 6 reviews
Colorado Baker
Tasty but very messy

I bake my own traditional (not GF) bread and rolls often, and wanted to make this for a GF friend. The end product did come out very tasty, but there are several mishaps that I want to share. The reviews were helpful.
- The recipe has a few details that could be improved. First, why not use a microwave to scald the milk and melt the butter?
- Second, what’s the doneness test? Baking for an exact time is no barometer - how about appearance or density or temperature?
- Third, the proofing could use more detail. For example, it’s good to know that this doesn’t act like bread dough (more like a puffy batter) so you can’t “roll” it so much as pour it into a proofing bowl or later onto the cutting board.
- I proofed in the oven slightly warm setting.
- If, like me, you’re not used to working with this mix, it’s helpful to know that you need a LOT of extra mix for the cutting board, the top of the batter before cutting, your hands, whatever you’re cutting the batter with… otherwise you’ll waste time and batter getting it off of everything.
- I made a double batch and don’t recommend it unless you have a really really big cutting board - wow what a mess.
- I used a bench scraper to cut the squares and had to keep putting more mix on it but it was still better than a knife would have been.
- The rolls ended up being too sweet for a dinner roll IMO and for some reason the recipe does not include salt - I added 1/2 teaspoon and this seemed good.


What am i doing wrong with your mix? The dough was SO STICKY I couldn't form it into balls. I have added two additional cups of flour and it's still a mess. I've actually lost half the dough already just washing my hands off because this stuff is like super glue.


How could i alter this recipe to use the Artisan All Purpose Flour?


Thank you for all the are simply awesome!


These are the best rolls I have made for my family! Instead of making the traditional Cloverleaf Roll, I simply use a large cookie scoop and scoop out onto parchment paper, let them raise and bake. I have also brushed on melted butter and or garlic butter on the rolls as soon as they come out of the oven. You will not be disappointed!