Cloverleaf Refrigerator Yeast Rolls

These are the soft, pillowy dinner rolls that make any meal feel like a holiday, and they come with two secret weapons. First, mashed potatoes right in the dough, which give the rolls a remarkably tender, moist crumb that stays fresh longer than ordinary yeast rolls. Second, the dough is a make-ahead refrigerator dough, so the work is done the day before.

The cloverleaf shape is the charming part. You tuck three or four small balls of dough into each greased muffin cup, and as they rise and bake, they fuse into a roll that pulls apart into petal-like sections, perfect for grabbing one at a time.

A few notes for success. Use warm, not hot, water and cool the milk mixture to lukewarm before adding the yeast and eggs, or you’ll kill the yeast. Chilling the dough overnight not only fits your schedule but also slows the rise and develops more flavor. Once shaped, give the rolls a generous final rise until doubled and puffy before baking, which is what makes them light. Brush with melted butter for a soft, golden top, and serve them warm.

Kitchen Tips

• Use warm, not hot, liquid, and cool the milk mixture to lukewarm before adding yeast and eggs. Too much heat kills the yeast.
• Mashed potatoes keep these rolls soft and fresh for days, so don’t skip them.
• The overnight chill develops flavor and fits a busy schedule; shape and bake the next day.
• Let the shaped rolls rise until fully doubled and puffy. Underproofed rolls bake up dense.

Variations

• Brush the tops with butter and a sprinkle of flaky salt or sesame seeds.
• Add chopped herbs or grated cheese to the dough for savory rolls.
• Shape them as simple round rolls or knots if you skip the cloverleaf.