Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes No-Knead Cloverleaf Rolls 3.3 (102) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 40 mins Yield: 9 A batch of warm pull-apart dinner rolls will guarantee that "pass the bread basket" is a refrain around your table. Ingredients 3 tablespoons granulated sugar 1 cup warm water (110 degrees to 115 degrees) 2 ¼ teaspoons active dry yeast (one ¼-ounce packet) 3 cups all-purpose flour (spooned and leveled), divided 1 ½ teaspoons fine salt 1 large egg 3 tablespoons unsalted butter, melted and cooled, plus more for brushing Cooking spray Coarse salt Directions In a large bowl, combine sugar and water. Sprinkle yeast on top and let sit until foamy, 5 minutes. Add 1 cup flour and, using a mixer, beat on medium until smooth, 2 minutes. Add fine salt, egg, and butter and beat until combined. Add remaining 2 cups flour and, with a wooden spoon, mix until just combined. Lightly coat a large bowl with cooking spray. Transfer dough to bowl, lightly coat with cooking spray, and loosely cover with plastic wrap. Refrigerate overnight (or up to 2 days). Dough will double in size. Divide into 27 equal pieces (1 ounce each). Lightly coat 9 standard muffin cups and your hands with cooking spray. Roll each dough piece into a smooth ball and place 3 balls in each cup. Liberally coat with cooking spray and loosely cover with plastic wrap. Let rise in a warm, draft-free place until doubled, 45 to 90 minutes. Preheat oven to 375 degrees. Bake rolls until puffed and deep golden, 15 to 20 minutes. Brush with melted butter and sprinkle with coarse salt; serve warm. Cook's Notes To store, let cool, wrap tightly in plastic, and keep at room temperature, up to 2 days. Print