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Tangy Lemon Clovers

Lemon extract and lemon peel lend to the refreshingly different flavor of these rolls. My family can barely wait for them to cool slightly before eating one.
  • Total Time
    Prep: 30 min. + rising Bake: 15 min.
  • Makes
    2 dozen


  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 1/2 cup sugar
  • 1/2 cup nonfat dry milk powder
  • 1/2 cup butter-flavored shortening
  • 3 large eggs
  • 1 teaspoon salt
  • 1 teaspoon lemon extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 5 to 5-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup butter, melted


  • In a large bowl, dissolve yeast in warm water. Add the sugar, milk powder, shortening, eggs, salt, extract, spices and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a floured surface; divide in half. Cover and let rest for 15 minutes. Shape each portion into a 16-in. log. Cut each log into 12 pieces; shape each piece into a ball.
  • In a shallow bowl, combine the sugar, zest and nutmeg. Dip tops of balls in butter, then in sugar mixture.
  • Place topping side up in well-greased muffin cups. Using greased kitchen scissors, cut rolls into quarters, almost to the bottom. Cover and let rise until doubled, about 45 minutes.
  • Brush with remaining butter; sprinkle with remaining sugar mixture. Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
Nutrition Facts
1 each: 217 calories, 7g fat (2g saturated fat), 32mg cholesterol, 140mg sodium, 34g carbohydrate (14g sugars, 1g fiber), 5g protein.

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