Studio 5 - Weekdays at 11am on KSL 5

Lemon Cloverleaf Rolls

By Heidi VanValkenburg - Rhodes Bake&Serve

Lemon Cloverleaf Rolls


  • 18 Rhodes™ Dinner Rolls, thawed but still cold
  • zest from 2 medium size lemons
  • 1/2 cup sugar
  • 1/4 cup butter, melted
  • Icing:

  • 1 cup powdered sugar
  • 1 tablespoon butter, melted
  • 2 tablespoons fresh lemon juice


Cut rolls in half. In a small bowl, combine lemon zest and sugar. Dip each roll half in butter and then lemon sugar mixture. Place 3 halves in each cup of a well sprayed 12 cup muffin tin. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 10-12 minutes. Remove from pan immediately to cooling rack. Combine icing ingredients and mix well. Drizzle over rolls while still warm.

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