Gluten Free Cloverleaf Rolls

Gluten Free Cloverleaf Rolls are one of those classic comfort foods that feel special but are surprisingly easy to make. Whether served with a cozy weeknight dinner or a festive holiday feast, they always deliver soft, buttery goodness that everyone loves.

Recipe Ingredient Notes

Caputo Fioreglut: This Italian product is one of the most reliable gluten free flour blends for yeast-based baking. It makes gluten free cloverleaf rolls that are soft, fluffy, and tender - almost like regular wheat rolls. The special blend (which includes gluten free wheat starch) helps create a springy, elastic dough that bakes up with a classic pull-apart texture. No crumbling, no dryness - just really good gluten-free dinner rolls.

Tapioca Starch: Also known as tapioca flour, this starch adds a soft, slightly chewy texture that works well with the structure of Caputo Fioreglut. It helps lock in moisture, giving the buns a longer shelf life and preventing them from drying out too quickly.

Instant Yeast: While I usually prefer Active Dry Yeast, I use Instant Yeast here to keep things simple. It can be mixed directly into the dry ingredients - no need to activate it in warm water first. If you’d rather use active dry yeast, just make sure to dissolve it in warm milk (no hotter than 114°F) before adding it to the dough.

Whole Psyllium Husks: This ingredient helps combat the crumbly texture by providing structure and elasticity. It also gives the dough a more wheat-like feel, making it easier to handle and shape. I have only tested this recipe with Whole Psyllium Husks, which can be found in your local health food store. I have NOT tested this recipe with Psyllium Husk Powder.

Milk Powder: Milk powder is an optional ingredient. After developing more than a dozen recipes with Caputo Fioreglut, I’ve found that this flour tends to have a hard time browning. Adding just a bit of milk powder can help improve color and encourage better browning, especially in baked goods that otherwise look a little pale. Keep in mind dairy free milk powder, like coconut milk powder, will not have the same effect.

Oil: During my test bakes, I found that a neutral oil like vegetable oil keeps gluten free cloverleaf rolls soft and tender. This is because oil stays liquid at room temperature, unlike melted butter.

What are Cloverleaf Rolls?

Cloverleaf rolls are soft, fluffy dinner rolls made by placing three small dough balls into each cup of a muffin tin. As they bake, the balls puff up and join together, creating a roll that looks like a three-leaf clover. This shape makes them easy to pull apart and perfect for buttering each bite. They're often served at holidays and family dinners - classic comfort food with a bit of nostalgic charm.

Dough for Gluten Free Cloverleaf Rolls

It’s important to know that the dough for gluten free cloverleaf rolls is very different from traditional bread dough. Don’t be alarmed if it looks more like cake or muffin batter - that’s exactly how it’s supposed to be. Do not add more flour! Trust me on this one.

1. Step 1: In the bowl of a stand mixer fitted with the paddle attachment, combine the gluten free flour, tapioca starch, sugar, milk powder, psyllium husk, instant yeast, and kosher salt. Mix on low speed for about 30 seconds, or whisk by hand until everything is evenly combined.

2. Step 2: Add the egg yolk and oil to the dry ingredients. With the mixer running on the lowest speed, slowly pour in the warmed milk (between 120°F and 130°F). Once all the liquid is added, stop the mixer and scrape down the sides of the bowl and the paddle attachment to make sure everything is well incorporated.

3. Step 3: Turn the mixer to medium-high speed and mix the dough for 2–3 minutes. As it mixes, the flour will hydrate, and the dough will begin to thicken.

4. Step 4: Spray a flexible spatula with nonstick spray and use it to scrape down the sides of the bowl and shape the dough into a rough ball. Allow the dough to rest for 10 minutes.

Shaping and Proofing

I use a regular muffin pan to bake my Gluten Free Cloverleaf Rolls. Just like with my small-batch muffins, I place the rolls in every other cavity. Leaving space between them allows for better air circulation, which helps the rolls rise taller and bake more evenly.

1. Step 1: Transfer the rested dough onto a lightly oiled kitchen counter or work surface. I like to just give my kitchen counter a quick spritz with non-stick cooking spray. This will reduce the dough's stickiness.

2. Step 2: Using a kitchen scale, weigh the entire dough and divide by SIX - my portions typically weigh around 95 grams each. You can also eyeball this, but I like to keep my rolls the same size so they all bake evenly.

3. Step 3: Next, divide each portion into 3 smaller pieces, aiming for equal sizes. Gently roll each of the 3 dough pieces into small balls. 

4. Step 4: Place the three dough balls together in one muffin cup, arranging them so they touch. This helps them support each other as they rise and bake, creating a lovely pull-apart effect.

How to bake Gluten Free Cloverleaf Rolls

Around 45 minutes into the proofing process or when the rolls look about 50% bigger, preheat the oven to 350°F. If you use your oven as a proofing spot, please make sure to remove your rolls before turning on your oven.

1. Step 1: Once the gluten free clover leaf rolls are about 50% larger in size, brush them with egg wash. Place the rolls in the fully preheated oven and bake them at 350°F for 16-18 minutes.

2. Step 2:While the gluten free rolls are baking, finely grate or chop the garlic. In a small sauté pan, melt butter. To the melted butter, add the garlic, dried parsley and a pinch of kosher salt and sauté for 1 minute over medium-low heat until fragrant. Remove from the heat.

3. Step 3: Bake until the cloverleaf rolls are golden brown and their internal temperature reaches 190°F to 195°F. You can check this by inserting a digital thermometer into the center of one of the rolls.

4. Step 4: As soon as your rolls are fully baked, take them out of the oven and immediately brush them with sgarlic butter or plain melted butter. Don't be stingy with the butter. Sprinkle with flaky sea salt. Serve right away!

Serving Ideas for Cloverleaf Rolls

Cloverleaf rolls are best served warm, either fresh from the oven or gently reheated. Their pull-apart shape makes them perfect for spreading with butter, honey, jam, or your favorite toppings.

• Holiday Meals: Cloverleaf rolls are a classic side for Thanksgiving, Christmas, or any family dinner. They’re perfect for soaking up gravy or sauces alongside turkey, ham, or roast beef.
• Soups and Stews: Their soft, fluffy texture pairs beautifully with hearty soups and stews - think chicken noodle, beef stew, or creamy tomato soup.
• Salads: Serve rolls alongside fresh salads for a balanced meal—try them with Caesar, mixed greens, or roasted vegetable salads.

Storage & Freezing

These gluten free cloverleaf rolls taste best fresh from the oven, but they store well at room temperature. Make sure the rolls are completely cooled before storing. Once cooled, place them in a zip-top bag or an airtight container and keep them at room temperature.

While they may lose a bit of their lightness and fluffiness the next day, you can quickly revive them by microwaving in 15 - 20 second intervals or reheating wrapped in foil in a 300°F (150°C) oven for about 10 minutes. For extra softness, brush with melted butter after reheating.

To freeze, let the rolls cool completely at room temperature - freezing warm rolls can cause moisture buildup and freezer burn. Wrap each roll tightly in plastic wrap to prevent drying out, then place them in a freezer-safe resealable bag or airtight container. Press out as much air as possible, label with the date, and freeze for up to 3 months.

When ready to enjoy, thaw the rolls at room temperature, then warm them in a 300°F (150°C) oven for 10 - 15 minutes until heated through. For a fresh-baked taste, brush with melted butter before serving.

When ready to serve, thaw the rolls at room temperature, then warm them in a 300°F (150°C) oven for 10-15 minutes, or until heated through. If desired, brush them with melted butter before serving for a fresh-from-the-oven finish.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.