Cloverleaf Rolls

These easy Cloverleaf Rolls use frozen Rhodes rolls for a quick shortcut. Buttery, pull-apart, and brushed with honey, thyme, and garlic powder.

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time15

Thaw & Rise Time3

Total Time3 35

Course: Bread

Cuisine: American

Keyword: cloverleaf rolls

Servings: rolls

Place frozen dinner rolls in a large casserole dish or on a sheet pan, with plenty of space in between. Loosely cover with plastic wrap. Thaw at room temperature until soft enough to cut, but still cold. This typically takes about 2 hours depending on the temperature of your kitchen.
Cut each thawed dough ball in half, then gently roll each half into a ball again, pinching any excess dough toward the bottom of the ball. You should have 36 newly formed small dough balls.
Generously spray a standard 12-slot muffin pan with nonstick cooking spray, making sure to get the bottom and sides of each slot.
Place 3 dough balls in each greased muffin slot.
Using nonstick cooking spray, generously coat one side of a large piece of plastic wrap. Place over the muffin pan (spray-side down so it’s touching the dough.)
Allow to rise until doubled in size, expanding just over the top edge of the muffin slots. The time it takes will depend on the temperature of your kitchen—it could be anywhere between 30 and 90 minutes.
Toward the end of the rise time, preheat the oven to 350°F.
Carefully remove the plastic wrap.
Bake on the middle/center rack for 15 to 18 minutes until the rolls are puffed up and golden.
Whisk together melted butter, honey, thyme, and garlic powder until combined. Gently brush over the baked rolls.
Allow to cool in pan for a few minutes before removing to a rack. Serve warm.

Stick with RHODES dinner rolls for this recipe. I've tested it with Texas Road House rolls, and it doesn't work the same. You can find frozen Rhodes rolls at Walmart, Albertons, Safeway, Food4Less, and sometimes Target.