Rosemary Garlic Cloverleaf Rolls

by | Oct 23, 2017 | All, Breakfast & Brunch, Side Dishes

These gorgeous, homemade Rosemary Garlic Cloverleaf Rolls deserve a spot at every dinner table on holidays and special occasions.

Woven basket filled with homemade Rosemary Garlic Cloverleaf Rolls on black background. Sprig of fresh rosemary is near the basket. You’re more likely than not to find me swinging through the bakery at the grocery store for my standard bread and roll purchases. But I do break out the yeast and the stand mixer on a few special occasions during the year to make my own baked goods, including these Rosemary Garlic Cloverleaf Rolls. No Thanksgiving is complete without them!

Rest assured; this is not a fussy, proof-the-yeast type of recipe. That’s not my style. The dough for these Rosemary Garlic Cloverleaf Rolls comes together in minutes and is super easy to work with. The recipe is easily doubled if you’re feeding a crowd, too. Plus you can easily prep these rolls ahead of time, keep them frozen until the night before Thanksgiving and then defrost in the fridge before baking them off.

Right when the rolls come out of the oven, hit them with a generous brushing of melted butter mixed with fresh rosemary and garlic. The result is not only a delicious flavor boost but also a gorgeous sheen on your cloverleaf masterpieces.

Tip: No time to make your own rolls? Give your store-bought rolls a little extra love by brushing the tops of them with the rosemary garlic butter.

These Rosemary Garlic Cloverleaf Rolls are best served warm, so leave them until the last minute when planning your meal. Then watch they eyes light up as you pass them around the table. But make sure you serve yourself first – the basket may be empty by the time it reaches you.

Top down view of a woven basket filled with homemade Rosemary Garlic Cloverleaf Rolls. Two rolls are next to the basket along with a butter knife with a pat of butter.


Top down image of Rosemary Garlic Cloverleaf Rolls brished with melted butter and sprinkled with Rosemary and salt.


This easy recipe for Homemade Rosemary Garlic Cloverleaf Rolls is a must-have for any special occasion or holiday meal. #buns #rolls #thanksgiving #rosemary #baking #easyentertaining #makeahead #garlic #butter

Yield: 12

Rosemary Garlic Cloverleaf Rolls

Woven basket filled with homemade Rosemary Garlic Cloverleaf Rolls on black background. Sprig of fresh rosemary is near the basket.

These easy rolls deserve a spot on your table!

Prep Time 3 hours 15 minutes
Cook Time 22 minutes
Total Time 3 hours 37 minutes


  • 3 1/2 cups all-purpose flour
  • 2 teaspoons instant yeast
  • 2 tablespoons potato flour, potato starch or 1/4 cup instant potato flakes (I used potato starch because that's what I had on hand)
  • 3 tablespoons nonfat dry milk
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 4 tablespoons butter, softened
  • 2/3 cup lukewarm water
  • 1/2 cup lukewarm milk
  • 2 tablespoons melted butter
  • 1 garlic clove, finely minced
  • 2 teaspoons chopped fresh rosemary


  1. Add flour and next 8 ingredients (through milk) in the bowl of a stand mixer. Mix on low to combine and then knead on medium low speed for 6 minutes or until dough is smooth but still a bit sticky. Place dough ball in a large greased bowl, cover and let rise until doubled in size, anywhere from 60-90 minutes.
  2. After dough has risen, gently punch down dough and divide into twelve pieces. Divide each of those twelve pieces into three more pieces (36 small dough balls total). Roll all dough pieces into small balls.
  3. Lightly grease a standard muffin pan and fill each well with three dough balls. Cover and let rise for another 60 - 90 minutes.
  4. Preheat oven to 350 degrees. Uncover buns and bake for 20-22 minutes or until golden brown and cooked through.
  5. Meanwhile, combine melted butter, garlic and rosemary in a small bowl. Immediately after removing baked rolls from oven, brush them with the rosemary garlic butter while still in the pan. Allow rolls to set for 10 minutes and then remove to cooling rack or serve immediately.


To make the buns a few days ahead of time, follow all instructions through step 3 but don't allow rolls to rise completely. They should be peeking up over the edges of the muffin wells but not busting out of them. (For me, this took about 65-70 minutes.) Gently tent the rolls with plastic wrap and freeze. Once frozen, wrap more tightly. The night before your meal, place wrapped rolls in the fridge to slowly defrost. Allow rolls to come to room temperature before baking as directed.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 216Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 325mgCarbohydrates: 34gFiber: 1gSugar: 3gProtein: 5g

LOVE this recipe?

Follow us on Pinterest for more great recipes! Just click the little pin button at the top of the recipe card.

We're the creative juices behind Garnish with Lemon. In the past 8 years, millions of people have sipped & snacked on our recipes. Need easy, delicious party food and drinks for your next shindig? You’ve come to the right place.

Our Story

About Anna

Hi, I’m Anna, a former corporate communications nerd turned food fanatic. Turns out I like cooking for others A LOT more than explaining HR policies to them. C’mon over!


  1. Avatar

    Rosemary is one of my favorites. These are gorgeous rolls!

    • Avatar

      Me, too. Thanks Cassie!

  2. Avatar

    I’ve been on the hunt for a fuss-free roll recipe for Thanksgiving next week. I do NOT have the best luck with the homemade bread thing, so these would be perfect for me!

    • Avatar

      Seriously, Nicole…if I can do it, you can, too!

  3. Avatar

    Rosemary is my favorite herb and these rolls look fabulous. I’ll be adding them to my Thanksgiving table this year. Thank you so much for the recipe.

    • Avatar

      I LOVE these rolls, Carrie. The rosemary and garlic combo is killer. I hope your family enjoys them, too!

      • Avatar

        Any suggestions on how best to make these when you don’t have a stand mixer? Would they travel OK to a potluck Thanksgiving ?

        • Avatar

          Hi Julie, a stand mixer is the easiest way to make these, but a little ol’ fashioned elbow grease – kneading by hand – will yield a similar result. If possible, I would try to bake them wherever you are eating dinner. Follow the make ahead instructions and allow them to come to room temperature before baking. (It should be just enough time to allow to turkey to rest!)

          • Avatar

            Thanks much from a former St. Cloud girl . J

  4. Avatar

    these rolls are perfection!!! pinning and making these for Thanksgiving!!!

    • Avatar

      Great minds think alike, Karen!

  5. Avatar

    Could you roll each of the three small balls in the rosemary garlic butter before putting them in the muffin tins for the final rise as well as then putting more rosemary garlic butter on the top when they come out? I am just not sure if the rosemary garlic butter on all the individual balls of dough would stop them from rising properly and adhering together as they bake. If it would work do you think it would make them too rich?

    • Avatar

      Hi Maureen, I can’t say for sure because I’ve never done it, but I think it’s definitely worth a try. My initial reaction is it would just add another layer of flavor. Give it a go and let us know how it turns out!


Submit a Comment

Your email address will not be published. Required fields are marked *