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Cloverleaf sourdough dinner roll on a blue plate with a butter knife surrounded by more dinner rolls.
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Cloverleaf Sourdough Dinner Rolls

By: Brandon Cochran
These Cloverleaf Sourdough Dinner Rolls are easy to make in a muffin pan! They have a soft, pull-apart texture made with a buttery sourdough brioche dough.
Prep Time1 day 4 hours
Cook Time20 minutes
Total Time1 day 4 hours 20 minutes
Yield or Serving: 12 rolls

Equipment

Ingredients

Instructions

  • Mix the Brioche Dough
    Add the bread flour, salt, and sugar to the bowl of a stand mixer fitted with the dough hook attachment.
    Then, add the active sourdough starter, eggs, whole milk to the bowl.
    Mix on low speed for a few minutes until the flour is hydrated and the dough is sticky.
    330 grams Bread Flour, 7 grams Kosher Salt, 35 grams Granulated Sugar, 100 grams Whole Milk, 2 Eggs, 120 grams Sourdough Starter
  • Add the Butter and Mix
    Slice the room-temperature butter into pieces and while continuing to mix the dough on medium speed, add one piece of softened butter to the bowl at a time until each piece is fully incorporated into the dough.
    Continue to mix the dough for 10-15 more minutes until the dough passes the windowpane test, is smooth, tacky, and easily slides off of the dough hook.
    If the dough is still too sticky, add a tablespoon of flour while mixing at a time.
    85 grams Unsalted Butter
  • Bulk Fermentation
    Transfer the dough to a medium bowl, cover, and place it in a warm location for bulk fermentation. At 78ºF, bulk fermentation takes about 4.5-5 hours (longer if cooler).
    Bulk fermentation is complete when the dough is doubled, domed in the bowl, and smooth.
  • Overnight Proof (optional)
    Cover the bowl and place it into a refrigerator to proof overnight and up to 48 hours.
  • Divide and Shape
    Punch down the cold dough and weigh the total dough amount and divide that number by 12 (should be about 64g each).
    Use a bench scraper to divide the dough into equal-sized 12 pieces. Then, divide each of these pieces into three-equal sized balls (about 20-22g each).
    Use the palm of your hand to roll into small, taut balls.
  • Final Proof
    Butter or grease a standard 12-cup muffin pan.
    Place three small balls into each muffin cup.
    At 78ºF, the final proof takes about 3.5-4 hours. They're finished proofing when they've almost doubled in size and the dough is puffy. If you poke the dough with a floured finger, it should leave a slight indentation and feel full of air.
  • Bake
    Preheat the oven to 375ºF (191ºC).
    Beat an egg with a splash of water in a small bowl and brush the tops with egg wash.
    Bake for 20-22 minutes or until the cloverleaf sourdough dinner rolls are shiny, dark brown.
    Cool on a wire rack for at least 15 minutes before serving.
    1 Egg

Notes

  • View the guide above for more detailed instructions, including photos of each recipe step, FAQs, storage, make-ahead options, and baking tips.
  • Try to keep the dough at a constant, warm temperature (between 75-80ºF) as much as possible throughout fermentation. I use the Brød and Taylor bread proofer to keep my dough at a constant 78ºF. If your dough and environment are cooler, bulk fermentation will take longer. Conversely, in warmer conditions, the dough will ferment faster.
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