Shortcut Cloverleaf Rolls

Cloverleaf Rolls are quick and easy to make when time is short using a simple shortcut ingredient...frozen dinner roll dough! Even better, they're flavored with garlic butter and fresh rosemary for a delicious accompaniment to any meal!

Shortcut Garlic Rosemary Cloverleaf Rolls, with text overlay.

When special holiday dinners roll around, sometimes you have the time (and energy) to make pillowy, homemade Whole Wheat Dinner Rolls, lovingly mixing and rising the dough...and shaping the rolls...and rising again...and baking...and brushing with butter...and serving warm...and impressing everyone!

And don't. Enter these quick, easy, SHORTCUT Cloverleaf Rolls!

Aerial view of Cloverleaf Rolls on cooling rack.

You see, time/energy constraints don't mean that you have to forgo freshly baked dinner rolls. Because fortunately for all of us, it's easy to fake homemade dinner rolls with significantly less effort!

Shhhhhhh!!! You don't have to tell anyone. They're never going to guess that these Shortcut Cloverleaf Rolls weren't made from scratch!

Basket of Cloverleaf Rolls sprinkled with rosemary and garlic salt.


See, you're going to start with balls of frozen dough (like Rhode's dinner rolls), but you're going to fancy 'em up with garlic butter and fresh rosemary.

And after you're done, the resulting Cloverleaf Rolls are going to look like they came from your grandma's kitchen.

Close-up on a plate.

How to Make Shortcut Cloverleaf Rolls

And now for the lowdown! Each cloverleaf roll requires 1 ½ frozen dinner rolls.

  1. Thaw the frozen rolls and cut them in half.
  2. Then take each half, roll it into a little ball, and lightly dust it with flour (which helps maintain a bit of separation between the sections of the cloverleaf so that it's, you know, like a clover). Place three flour-coated dough balls into the greased cup of a muffin pan.
  3. Once there's a trio in each muffin cup, cover with cooking spray-coated plastic wrap and allow to rise for about 30 minutes.
  4. Then carefully brush the risen rolls with garlic butter, and sprinkle with fresh minced rosemary and kosher salt.
  5. Bake until golden and...

TA-DAAAAAA...soft, flavorful (shortcut!) Cloverleaf Rolls.

Betcha can't eat just four!

Step-by-step photos showing how to make Cloverleaf Rolls.


I adore the rosemary-garlic combo, but you could certainly use your favorite fresh herbs or whatever you have on hand.

You can also opt to add an additional coating of melted butter when the rolls come out of the oven...just be careful to drizzle and blot more than you brush so that all of the rosemary and salt don't fall off.

Pulled apart on a plate with rosemary garnish.

So lighten your holiday menu workload with this shortcut "homemade" dinner roll recipe. They're so simple (and fun) that you can even put the kids to work making them!

These lovely Cloverleaf Rolls are not only light, fluffy, and delectable...but they're guaranteed to impress. 🙂

More Glorious Bread

Quick & Easy Garlic Rosemary Cloverleaf Dinner Rolls.

Cloverleaf Rolls

When time is short and homemade isn't possible, frozen bread dough is a quick and easy shortcut ingredient for making lovely Cloverleaf Rolls...perfect for Thanksgiving, Christmas, Easter, or any holiday meal or special occasion!
Course: Bread
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
RISING TIME: 30 minutes
Total Time: 55 minutes
Servings: 12 cloverleaf dinner rolls
Calories: 131kcal
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  • 18 frozen unbaked dinner rolls , (such as Rhode's)
  • ¼ cup all-purpose flour, more as needed
  • Nonstick cooking spray
  • 3 tablespoons salted butter
  • ½ teaspoon garlic powder
  • 2 to 3 teaspoons fresh minced rosemary
  • Kosher salt OR coarse sea salt, to taste


  • Thaw frozen dinner rolls at room temperature until soft enough to cut, yet still cold.
  • Grease a 12-count muffin pan with softened butter or generously spray with nonstick cooking spray. Scatter flour on a plate. Cut each thawed roll in half. Roll each half into a ball and lightly toss in flour, knocking off any excess. Place three dough balls in each greased muffin cup. Cover muffin pan with a piece of plastic wrap that's been sprayed with nonstick cooking spray. Allow to rise for 30 minutes or until doubled in size (do not let rise too much above the top edge of the muffin pan).
  • While the rolls are rising, preheat the oven to 350°F. Melt the butter and stir in the garlic powder until dissolved. Gently brush the risen rolls with the garlic butter and evenly sprinkle with the fresh minced rosemary and kosher salt. Bake for 15 to 20 minutes or until golden brown. Allow to cool in pan for a few minutes before removing to a rack. Serve warm.


  • Each Cloverleaf Roll is made using 1 ½ frozen rolls, so you may multiply the recipe accordingly.
  • Feel free to change up the herbs used.


Calories: 131kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 201mg | Fiber: 1g | Sugar: 1g | Vitamin A: 87IU | Calcium: 1mg | Iron: 1mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!






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  1. Hi Samantha!
    Tried your Best Whole Wheat Bread recipe last night.
    You are right, it is the fluffiest, lightest whole wheat bread that I've ever made.
    Thank you for the recipe and keep on cooking!