Updated for 2026 – The JewBelong Passover Haggadah!

Fannie Farmer’s Clover Leaf Hot Rolls

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Recipe origin

These classic Clover Leaf Hot Rolls come straight from the 1956 Fannie Farmer Cookbook. Soft, fluffy, and buttery, they bake up golden brown and are perfect for passing around the Thanksgiving table.

The iconic three-part shape makes them playful to handle while rising (and eating), and their light, airy texture melts in your mouth with every bite. Serve them with butter, honey, or alongside your favorite holiday sides — these rolls are timeless, comforting, and guaranteed to be a hit with family and friends.

Makes 18 rolls

Start to finish: about 3 1/2 hours, mostly unattended rise time

ingredients

1 cup lukewarm whole milk
1 package (1/4 ounce) fast acting yeast *
2 tablespoons soft butter
1 tablespoon sugar
1 teaspoon salt
2 ½ cups breads flour*

*Cooks Note: You may use regular yeast, but will need to increase the rise time in both steps. Watch dough and allow it to rise until double in bulk both times.
You may substitute all-purpose flour, but the bread flour produces a finer grain for the yeast roll, making them fluffier and lighter.

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step by step instructions

1. In a small bowl, place the yeast in the milk. Let stand 5 minutes. Then mix in the soft butter, sugar and salt. If using an electric mixer with dough attachment, place the mixture in the work bowl.

2. With the motor running, slowly add the flour a bit at a time until all the flour is added and the dough is just mixed. Then time the mixing for two (2) minutes. (If mixing by hand, mix after incorporation for 5 minutes.)
3. Turn the dough into a buttered bowl and cover with plastic wrap or a clean linen dish-towel and place in a draft-free warm (not hot) place. Let rise until double in bulk, about 1 hour. Turn the dough out onto a floured workspace, punch it down and knead a few times.
4. Butter a large muffin tin (18). Pinch the dough off in quarter-size pieces and roll into a small ball. Place three balls in each section of the muffin tin, until all the dough is used. Once again cover with a clean linen dish-towel and place in a draft-free warm, (not hot) place to rise for another hour or until double in bulk.
5. Preheat oven to 425 degrees. Bake the rolls for 12 to 18 minutes, until dark golden brown. Remove from the oven, brush the tops with melted butter and serve immediately with additional butter and honey, if desired.