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No-Knead Cloverleaf Rolls

No-Knead Cloverleaf Rolls
Prep Time
5 min
Cook Time
30 min
Yields
36 servings

These soft yeast-raised rolls, served piping hot from the oven, will become a tradition at your holiday table.

Scroll down to watch how to make this recipe.

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ingredients

4
cups whole milk
1
cup canola oil
1
cup sugar
9
cups all-purpose flour
2
packages active dry yeast (2 ¼ teaspoons from each package)
1
heaping tsp baking powder
1
scant teaspoon baking soda
1
Tbsp salt
melted butter, for drizzling
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directions

Step 1

To make the dough, combine the milk and canola oil in a large pot. Add the sugar and stir. Scald the mixture by heating it almost to a boil. Turn off the heat and let the mixture cool until it’s warm but not too warm.

Step 2

Add 8 cups of the flour along with the yeast and stir it around until combined–it will be super sticky! Cover the mixture with the lid of the pot or a dishtowel, and let it sit for an hour or so until it has risen.

Step 3

Sprinkle in the remaining cup of flour, the baking power, baking soda and salt and stir gently to combine. It takes a while to get it stirred together.

Step 4

To make the rolls, drizzle a small amount of butter into 36 muffins cups (3 trays). Pinch off a small amount of the dough and roll into a neat ball. As you roll, place in groups of 3 in each muffin cup. Continue with the rest of the dough.

Step 5

Set the pans in a draft-free, slightly warm place, cover with a lightweight dish towel and allow the rolls to rise until light and puffy, 1 to 1 1/2 hours.

Step 6

Preheat the oven to 400º F.

Step 7

Bake until deep golden brown, 18 to 20 minutes. Serve piping hot.

Step 8

Note: If you don’t want to make the full amount of rolls, store the dough in the fridge for a day or two.

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