Savoury Cloverleaf Buns – Kleeblatt-Brötchen

Pretty to look at but also very tasty! If you are feeling adventurous, try adding other ingredients such has chives or lovage to the dough and leaving out the seeds.


710 ml (3 cups) flour
2 tablespoons flour
1 heaped teaspoon yeast
120 ml (½ cup) warm milk
1 egg
355 ml (1 ½ cup) cheese
2 tablespoons crème fraîche
1 egg yolk
1 tablespoon evaporated milk
poppy and caraway seeds


Sift flour into bowl and mix with yeast, then mix in warm milk, egg, cheese, crème fraîche, salt, pepper, and nutmeg. Let the dough rise for 30 minutes.

Divide dough into 20 pieces and press flat. On top, cut each piece four times about 2 cm (0.8 inch) deep and 4 times 1 cm (0.4 inches) deep.

Place on cookie sheet and let rise again for 30 minutes.

Mix egg yolk and evaporated milk, then glaze risen dough with mixture and sprinkle with poppy or caraway seeds on top.

Bake at 200°C (400°F) for 25 minutes.