‘The Pioneer Woman’ Thanksgiving: Ree Drummond’s No-Knead Cloverleaf Rolls Are ‘Begging for Butter’

The Pioneer Woman star Ree Drummond has developed a recipe for cloverleaf rolls that take less time than ever to become the star of your Thanksgiving table. These delicious sides can be pulled together on Thanksgiving morning as they must rise before baking, but the results are dreamy, delicious, and, according to Drummond, “begging for butter.”

Ree Drummond poses for a photograph at a book singing.
Ree Drummond | David Livingston/Getty Images

Ree Drummond’s family looks forward to these rolls each Thanksgiving

There are certain family traditions that Drummond’s family enjoys each Thanksgiving holiday. One of these is that there must be mashed potatoes as a side. The good thing about Drummond’s recipe is that you can make it ahead of time. 

Another food that the family knows will be on the table will be a green bean dish. Whether it’s green beans and tomatoes or green bean casserole, one or the other will also find their place on the table for her extended family to enjoy.

Finally, the Drummond clan happily consumes these cloverleaf rolls, including Ladd and their children Alex, her husband Mauricio, Paige, Bryce, Jamar, and Todd.

The ingredients for Ree Drummond’s No-Knead Cloverleaf Rolls

Ree Drummond poses for the cameras on The Today Show.
Ree Drummond | Nathan Congleton/NBC/NBCU Photo Bank via Getty Images

The ingredients are simple enough to include The Pioneer Woman star’s rolls in your Thanksgiving feast.

These include milk, sugar, vegetable oil flour, yeast, baking powder, baking soda, and salt.

To begin, pour 4 cups of milk into a large pot. Add one cup of sugar and the same amount of vegetable oil and stir to combine. Then turn on the heat and heat the mixture until it almost comes to a boil. Shut off and allow the mixture to cool.

How to make this Drummond family-favorite side

Ree Drummond poses in her kitchen where she tapes "The Pioneer Woman."
Ree Drummond | Discovery Press/Food Network

When the mixture has cooled, add four cups of flour and two packages of dry yeast. Mix. Then add another four cups of flour. Cover the dough with a towel and let rise in a warm place until doubled in size.

At this time, add one more cup of flour, baking powder, baking soda, and salt. Stir until all the ingredients are combined.

Take two muffin pans and butter the interior of each cup. Then, pinch off a small piece of dough (Drummond said the size of a walnut) and add three to each pan cup.

Continue with this method until all the cups are filled. 

Allow to rise for another one to two hours.

Then, bake in a 400-degree oven for around 20 minutes or until the tops are golden brown. 

The complete recipe is available on the Pioneer Woman website.

The Pioneer Woman airs Saturdays at 10 a.m. EST on the Food Network.

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