Sourdough Cloverleaf Rolls — Soft, Buttery, and Made in a Muffin Tin

There is something magical about pulling a pan of golden, perfectly shaped cloverleaf rolls out of the oven. These sourdough cloverleaf rolls use the discard from your starter, so nothing goes to waste — and the result is a soft, buttery roll that looks fancy but is actually really simple to make.

All you need is a standard muffin tin and a handful of ingredients you probably already have on hand. Each roll gets three little dough balls tucked into a single cavity, and as they bake, they puff up into that pretty cloverleaf shape we all love.

They taste just like the rolls I remember from my Grandmother’s holiday table — but they’re easy enough to make on a regular Tuesday night too!

We walk you through the process of making these from-scratch dinner rolls with seven simple ingredients including your sourdough discard. What a great way to put it to use!

What is Sourdough?

Sourdough bread begins with the formation of a dough starter also known as wild yeast that is fed and fermented over the course of several days until it contains plenty of active yeast. The fermentation process creates a natural leavening for the bread and gives it that familiar flavor.

For a deep dive into everything sourdough, check out our Complete Sourdough Baking Guide.”

What is Sourdough Discard?

As the dough ferments, it is fed with new flour to keep it alive and bubbly. When more flour and water are added, some of the old starter is removed to make room for the new food and to avoid having too much active sourdough starter on hand. This is called the sourdough starter discard. Bake sourdough discard rolls with that waste instead of throwing it away!

What is a Cloverleaf Roll?

The dough is separated into three small parts and put into a single muffin tin to rise and bake. The resulting roll is shaped like a cloverleaf with three leaves.

What You Need to Make Sourdough Cloverleaf Rolls

• Sourdough Discard. This is the part of your starter that you remove before feeding each day. Learn how to make your own sourdough bread starter.
• All-Purpose Flour. You can also use bread flour.
• Hot Water. No more than 110ºF.
• Sugar. To feed the yeast and cause the bread to rise.
• Salt. I like fine sea salt
• Butter. Room temperature butter. Do not use low-fat butter.
• Egg. One large egg is sufficient.

How To Make Sourdough Cloverleaf Rolls in a Muffin Tin

Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.

Step One. Mix the liquid ingredients.

Mix the hot water, sugar, butter, and salt in the bowl of a stand mixer fitted with the paddle attachment. Let it cool to lukewarm. You want it no more than 110ºF when you add the starter. The hot water will soften the butter creating soft sourdough dinner rolls.

Step Two. Add the sourdough starter.

Add the starter and 1 cup of flour. Mix on low speed until smooth.

Step Three. Add the egg.

Slightly beat the egg and add it to the starter. Mix until combined.

Step Four. Add enough flour to make a soft dough.

Change to the dough hook attachment and gradually add enough flour to make a soft dough.

Step Five. Let Your Cloverleaf Rolls Rise

For the first rise, move the dough to a large lightly oiled bowl and cover with plastic wrap. Let the dough rise in a warm place free of drafts until doubled, approximately 90 minutes.

Divide the dough into 12 equal pieces and then divide each piece of dough into 3 dough balls placing them into a muffin pan cavity prepared with non-stick cooking spray. Cover the clover rolls for one hour for the second rise.

Step Six. Bake your sourdough rolls.

Remove the plastic wrap and bake the bread rolls in a preheated oven set to 350°F for 20 minutes or until golden brown. For ultimate buttery rolls, brush melted butter over the top of the rolls and a sprinkle of coarse salt such as sea salt. It will keep the crust soft and give your delicious rolls a beautiful shine.

Tips for Perfect Sourdough Cloverleaf Rolls Every Time

This dough does not need to be kneaded.

Use a clear bowl so that you can see quickly how much the dough has risen.

⏱️ Discard-Only Rolls May Need More Rise Time

If your sourdough discard has been sitting in the fridge for a few days, it may not have enough active yeast left to make the rolls rise quickly on its own — and that’s totally normal! The older the discard, the slower the rise.

If you want to speed things up, add 1 packet (7g / 2¼ teaspoons) of instant yeast along with the discard. Just sprinkle it in with the flour and stir it right in — no need to proof it separately. This is especially helpful if your kitchen is cool or if your discard has been in the fridge for more than a week.

With discard only, plan for a longer first rise — up to 2 hours or more. With instant yeast added, the first rise should take closer to 60–90 minutes. Either way, you’re looking for the dough to double in size before moving on to shaping.

For perfectly sized rolls, use a kitchen scale to weigh the dough as you divide it.

If your dough is sticky, you can lightly dust your working surface with flour when shaping the rolls. Don’t add too much flour or your little balls of dough won’t adhere together as they bake.

If you have difficulty getting your rolls to brown, you can brush the top of the dough with an egg wash before baking. I use an egg wash when I want to top our rolls with sesame seeds or poppy seeds.

Instead of throwing away your sourdough discard, put it in its own container in the fridge. It will stay good for a couple of weeks. You can use it later to bake delicious cloverleaf rolls with sourdough discard. You can also make cheese scones, fluffy sourdough pancakes, or try one of these sourdough discard recipes.

Frequently Asked Questions

Why use sourdough discard in recipes?

Breads made with sourdough discard are more easily digested than regular yeast breads. In addition, the resulting breads are softer and you get a milder form of that distinctive sourdough flavor!

Why are some sourdough breads more sour than others?

The age of the starter changes the intensity and complexity of the sourdough bread. In addition, a long rise time increases that distinctive sourness. Since the rise time for these rolls isn’t very long these rolls aren’t very sour. If you’re looking for more recipes with a distinct sour flavor, you may enjoy a fresh loaf of sourdough bread.

Can sourdough dinner rolls be made ahead of time?

Yes. You can make the sourdough rolls up to 24 hours before your meal, and warm them in the oven if you wish to serve them warm.

You can also mix up the bread dough and wrap it in plastic wrap and place it in the refrigerator for up to 48 hours. Remove it from the refrigerator and follow the remaining instructions.

Can I use active sourdough starter instead of discard?

Yes! If your starter is freshly fed and active (bubbly and doubled), it will work great and your rolls will rise a little faster. Just use the same amount — 1 cup — and follow the recipe as written.

Why aren’t my sourdough rolls rising?

The most common culprit is discard that’s lost most of its activity. Discard that’s been in the fridge a week or longer is great for flavor, but it may not have enough oomph to raise a dough on its own. The fix is easy — add 1 packet (7g / 2¼ teaspoons) of instant yeast. You can also try setting the dough somewhere warmer, like near a warm oven or in a slightly heated (but turned off) oven with the light on.

Can I make these sourdough rolls without a stand mixer?

Yes! The dough is soft and doesn’t need to be kneaded, so you can mix it by hand in a large bowl with a wooden spoon. Just make sure everything is fully combined before setting it aside to rise.

How To Reheat & Store Sourdough Dinner Rolls

What is the best way to store Sourdough Discard Dinner Rolls?

Keep your leftover rolls in an airtight container at room temperature for a few days until they become stale.

Can I freeze Sourdough Discard Dinner Rolls?

Yes. Freeze the baked rolls in an airtight container and thaw them for ten to thirty seconds in the microwave.

You can also freeze the dough before allowing it to rise. Just wrap it in plastic wrap and place in an airtight freezer-safe container. When you remove the dough from the freezer allow it to thaw in the refrigerator or on the counter to rise and shape.

How do you reheat Sourdough Discard Dinner Rolls?

Ten to fifteen seconds in a microwave should be sufficient to warm up a roll and melt butter.

If you love baking with sourdough, you’ll also love this no-knead Sourdough Focaccia, or this stunning Cranberry Walnut Sourdough Bread for the holidays.”

There’s nothing like homemade bread. If you enjoy making dinner rolls how about trying my Irish Waterford Blaa rolls, my daughter’s favorite, or these One-Hour Dinner rolls, my son’s favorite? Me? I love them all, especially a soft Cinnamon roll fresh from the oven.

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

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