Bacon Cheese Cloverleafs

Bacon, cheese and onion combine to make this savory roll worth the effort to make.

Bacon Cheese Cloverleafs


30 rolls

Prep Time


Bake Time

15 to 20 minutes

Rise Time

1 hour, 30 minutes

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  • 1/2 cup warm water (100° to 110°F)
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 1-3/4 cups warm milk (100° to 110°F)
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1/4 cup butter or margarine
  • 5-1/2 to 6 cups all-purpose flour
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup cooked, crumbled bacon (about 6 strips)
  • 1/4 cup minced onion
  • 1 to 2 tablespoons corn oil


  1. Place warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, sugar, salt, butter and 2 cups flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed. Stir in cheese, bacon, onion and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl. Cover and let rise in warm place until doubled in size, about 1 hour.
  2. Divide dough in half. Divide each half into 30 smooth balls. Place 3 balls in each section of greased (2-1/2-inch) muffin cup. Cover; let rise until doubled in size, about 30 minutes.*Brush rolls lightly with oil. Bake at 400°F for 15 to 20 minutes or until done. Remove from cups; serve warm.
  3. * If desired, cover muffin pans loosely with plastic wrap; refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover rolls carefully; let stand 10 minutes. Bake as directed.

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