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Pumpkin Cloverleaf Rolls


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Makes 1 dozen


6 tablespoon, melted and divided
2 teaspoon active dry yeast
⅓ cup warm milk
1 tablespoon honey or sugar
2 ¾ cups all-purpose flour
1 ½ teaspoon salt
⅓ cup mashed pumpkin
2 eggs
1 tablespoon water


  1. Stir together yeast, warm milk, and honey in a large bowl. Let stand until foamy, about 5 minutes.
  2. Mix flour, pumpkin, 1 egg, and 5 tablespoons butter into yeast mixture with a wooden spoon or mixer until a soft dough forms. Turn dough onto a floured surface and knead. Add enough additional flour to keep dough from sticking.
  3. Put dough in a large oiled bowl. Turn dough to coat. Cover dough with plastic wrap. Allow to rise in a draft-free place at warm temperature until doubled, 1½ to 2 hours.
  4. Punch dough down and divide in half. Divide each half into six equal pieces. Divide each piece into thirds to make cloverleaf.
  5. Grease muffin tins with 1 tablespoon butter. Place one cloverleaf into each muffin cup. Allow dough to rise to about 1 inch about rim of muffin cups, 1 to 1½ hours.
  6. Preheat oven to 3750 F.
  7. Whisk remaining egg and 1 tablespoon water together. Brush tops of rolls. Bake until golden brown, about 20 minutes. Remove from pans and place on a wire rack to cool.

This recipe was modified from University of Nebraska–Lincoln Extension.

Civil Rights Statement: University of Wisconsin, U.S. Department of Agriculture and Wisconsin counties cooperating. An EEO/AA employer, University of Wisconsin-Extension provides equal opportunities in employment and programming, including Title VI, Title IX and Americans with Disabilities Act (ADA) requirements.