Grammy's Kitchen · Dinner Rolls · Cloverleaf Dinner Rolls
One of 42 dinner rolls recipes we measured
from natashaskitchen.com
133 cooks on natashaskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 42.
| this recipe | typical | |
|---|---|---|
| liquid | 65% | 63% |
| fat | 15% | 18% |
| total sugar | 13% | 12% |
| egg | 26% | 12% |
| yeast | 2% | 2% |
| salt | 2% | 2% |
| dairy | 62% | 51% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 44 g | 3 Tbsp warm water ((115 ̊F)) |
| 7 g | 2 1/4 tsp active dry yeast ((1 packet yeast)) |
| 244 g | 1 cup low-fat milk (warm (105-110 ̊F)) |
| 71 g | 5 Tbsp unsalted butter (melted or very soft, plus more for the pan) |
| 38 g | 3 Tbsp granulated sugar |
| 50 g | 1 large egg (room temperature) |
| 6 g | 1 tsp fine sea salt |
| 420 g | 3 1/2 cups bread flour (divided (add an extra 1/4 cup if needed)) |
| 43 g | 3 Tbsp unsalted butter (divided, melted) |
| 6 g | 1 tsp kosher salt |
Method: 7 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I'd love to try the par-baking method so I can take these to a dinner party after already being prepped, and just do the final baking/warming on the spot. 1) With par-baking, do I bake less than the normal time? If so, how much less? Do you then freeze the” — a cook, 5.0★
“Hi Natasha! I’ve made your cloverleaf rolls almost 6 times since last December and they never fail! They come out soft and fluffy every single time! It’s become a go to for me in our house. I’ve also tried a lot of your other recipes over time and they’ve all” — a cook, 5.0★