Cloverleaf rolls, all soft and fluffy, always make me smile. It was pointed out to me, as I plonked this batch on the table, that they could also be called shamrock rolls so I’m sharing them here just in time for St Patrick’s Day!

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Cloverleaf Bread Rolls in a muffin tin.

Why Cloverleaf Rolls?

But why, I hear you say, are they ‘Lucky’ cloverleaf bread rolls?

Well, every time I make them I miscalculate with the number of balls I’m rolling so there is always one roll with four leaves.

Not as difficult to spot as the one we all search for in clover patches on our lawn, but lucky nonetheless!

St Patrick apparently used the three leafed shamrock clover to illustrate the Trinity with each leaf representing faith, hope and love.

That rare, rogue, extra leaf has come to symbolise good luck because they are so difficult to find!

The bread dough recipe I use for these clover rolls is the one I use for plain baps, burger buns and one of my plaited loaves, it is vegan, simple and delicious.

Lucky Cloverleaf rolls cooling in a muffin tin.

What To Serve With Cloverleaf Rolls

Soup is the perfect companion to these little dinner rolls. You could try:

Or serve a platter of shamrock rolls up with a hearty stew. Butter Bean and Pumpkin Stew or Vegan Sausage Casserole with Cider and Apples would both be good choices!

Lucky Clover Leaf Buns for St Patrick's Day

Cloverleaf Bread Rolls

Delicious vegan cloverleaf bread rolls, sometimes known as shamrock buns in our house and perfect for St Patrick's Day lunch with a nice bowl of soup washed down with a pint of what you fancy! 
5 from 4 votes
Print Pin Rate
Prep Time: 2 hours 20 minutes
Cook Time: 15 minutes
Total Time: 2 hours 35 minutes
Servings: 12
Calories: 160kcal


  • 250 ml dairy free milk ( I used almond milk)
  • 50 g vegan margarine, melted
  • 1 tsp agave nectar
  • 2 tbsp active dried yeast
  • 400 g strong white flour
  • 1 tsp salt
  • 2 tbsp mixed seeds (poppy, sunflower, pumpkin and sesame)


  • Gently heat the milk until it is lukewarm, add the melted butter, yeast and agave, stir and leave in a warm place for 15 minutes until frothy.
  • Put the flour and salt into a large bowl (or into the bowl of a stand mixer fitted with a dough hook) and make a well in the middle.
  • Pour the milk and yeast mixture into the well and stir or mix to combine until you have a rough dough.
  • If you are kneading by hand turn your dough out onto a floured surface and knead for 20 minutes until smooth an elastic. If you are using your stand mixer mix the dough on a low to medium speed for 10 - 20 minutes until you have a smooth. elastic dough.
  • Place the dough in a lightly greased bowl, cover and leave in a warm place to rise - it should double in size and takes 1 - 2 hours depending on the temperature in your warm place!
  • Lightly grease a 12 cup muffin tray.
  • Punch down the dough then divide it into 36 pieces (I never, ever get this right - hence the odd 4 leafed clover popping up!) Roll each into a ball and place 3 (or 4!) into each bun hole.
  • Cover with a tea towel and leave to rise until doubled in size - about an hour.
  • Brush with a little dairy free milk and sprinkle with the seeds.
  • Preheat the oven to 200C/180Fan/390F and bake your clover leaf rolls for 15 - 20 minutes until browned and the bottom sounds hollow when tapped. Cool on a wire rack.


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.


Calories: 160kcal | Carbohydrates: 26g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 249mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
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Clover leaf buns fresh from the oven.



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