Cloverleaf Rolls – The New York Times

You’re going to want to make these classic cloverleaf rolls. They’re light. They’re fluffy and buttery and just salty enough. They’re the perfect addition to any dinner. Even if your dough looks a little bit sticky, resist the urge to add more flour because you really want light, fluffy rolls, and adding more flour will just weigh it down. Roll into tight balls, and then placed into the cup. That’s going to give you that perfect little cloverleaf shape. Bake these in a 375-degree oven. When they come out, you’re going to just brush them with more butter, sprinkle them with salt and serve them warm. You’re going to love them.