Speckled Cloverleaf Rolls

Good Things Utah

(Good Things Utah) Cloverleaf rolls get their name because of their fun, distinctive shape that resembles a three-leaf clover. Easy to make, and fun to eat, these buttery rolls break apart in perfect pieces to dunk into your favorite winter soup. Shauna’s version is sprinkled with a bit of parmesan and some red pepper flakes for a little kick, but feel free to use your choice of spices, or none at all.


  • 2 eleven ounce tubes refrigerated bread dough (I used Pillsbury French Bread)
  • 1/3 Cup flour
  • 4 Tablespoons butter, melted
  • 2 Tablespoons finely grated Parmesan cheese
  • 2 teaspoons red chili pepper flakes
  • 1 teaspoon coarse sea salt

Baking Directions:

  • Preheat oven to 350 degrees
  • Brush the wells of a 12 Cup muffin tin with a tablespoon of the melted butter.
  • Place the flour into a shallow dish.  Slice each tube of dough into 18 slices.
  • Roll each slice into a ball, then roll the balls into the flour.  This will help keep the shape of the rolls during baking.
  • Place three dough balls into each muffin well.  Brush the dough balls generously with the remaining melted butter.
  • Sprinkle the cheese, red chili pepper flakes, and sea salt evenly over the tops of the rolls.
  • Bake for 25 minutes, until the tops are just beginning to brown.  Remove from the oven and serve.
  • Makes 1 dozen

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