Vanilla Cloverleaf Sweet Rolls

Delicate sweet rolls shaped like clovers, infused with vanilla bean and baked to golden perfection. These fluffy, buttery rolls are perfect for serving warm with strawberry jam.

12 servings

4 hr 45 min

Published October 4, 2025

Ingredients

•1 batch Master Sweet Dough
•1 whole vanilla bean
•1 tablespoon unsalted butter
•¼ cup All-purpose flour
•1 tablespoon whole milk
•2 tablespoons sugar
•½ cup Strawberry Jam
•1 piece muffin pan

Cooking Instructions

1.
Follow directions for Master Sweet Dough, scraping in seeds from vanilla bean as directed.
120 min
2.
Coat muffin pan cups with melted butter. Punch down dough; divide in half. Roll half of dough on a lightly floured surface into a 12"-long log (cover remaining dough with plastic wrap). Cut log into 6 equal pieces. Cut 1 piece into 3 equal pieces. Roll each third into a 1" ball by cupping your hand and pushing dough against work surface as you roll it in a circular motion. Place 3 balls side by side in 1 muffin cup. Repeat with remaining pieces, then with remaining half of dough.
20 min
3.
Loosely cover pan with plastic wrap or a kitchen towel and let sit in a warm, draft-free area until dough rises about 1" above rim of muffin pan, 1-1 1/2 hours.
90 min
4.
Arrange a rack in middle of oven; preheat to 375°F. Brush tops of rolls with milk, then sprinkle each with 1/2 teaspoon sugar.
10 min
5.
Bake until puffed and golden brown, 18-20 minutes. Transfer rolls to a wire rack; let cool, 10-20 minutes. DO AHEAD: Let cool completely. Store airtight in freezer for up to 1 month. Let thaw at room temperature. Reheat on a baking sheet in a 350°F oven until warm, 5-10 minutes.
40 min
6.
Serve sweet rolls warm or at room temperature with Strawberry Jam.
5 min

Cooking Instructions

Follow directions for Master Sweet Dough, scraping in seeds from vanilla bean as directed.

120 min

Coat muffin pan cups with melted butter. Punch down dough; divide in half. Roll half of dough on a lightly floured surface into a 12"-long log (cover remaining dough with plastic wrap). Cut log into 6 equal pieces. Cut 1 piece into 3 equal pieces. Roll each third into a 1" ball by cupping your hand and pushing dough against work surface as you roll it in a circular motion. Place 3 balls side by side in 1 muffin cup. Repeat with remaining pieces, then with remaining half of dough.

20 min

Loosely cover pan with plastic wrap or a kitchen towel and let sit in a warm, draft-free area until dough rises about 1" above rim of muffin pan, 1-1 1/2 hours.

90 min

Arrange a rack in middle of oven; preheat to 375°F. Brush tops of rolls with milk, then sprinkle each with 1/2 teaspoon sugar.

10 min

Bake until puffed and golden brown, 18-20 minutes. Transfer rolls to a wire rack; let cool, 10-20 minutes. DO AHEAD: Let cool completely. Store airtight in freezer for up to 1 month. Let thaw at room temperature. Reheat on a baking sheet in a 350°F oven until warm, 5-10 minutes.

40 min

Serve sweet rolls warm or at room temperature with Strawberry Jam.

5 min