Cloverleaf rolls are a festive addition to any meal. A bit of sugar blends with zesty buttermilk to create a rich, moist interior.

Cloverleaf Rolls

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
1/4 cup warm water
2 1/4 cups all-purpose or bread flour
1/4 teaspoon baking soda
1/2 cup lukewarm buttermilk
2 tablespoons granulated sugar
1/4 cup vegetable oil
1/2 teaspoon salt
2 tablespoons butter, melted

1. Dissolve yeast in warm water (105° to 115°F / 40°C to 45°C) in a measuring cup or small bowl; set aside (it will become foamy). Sift together flour and baking soda in a large bowl; set aside.
2. Combine buttermilk (90° to 105°F / 35°C to 40°C), sugar, oil and salt in a medium bowl. Add dissolved yeast mixture; stir to blend. Add flour mixture; mix well. Let stand for 10 minutes.
3. Grease a 12-cup muffin tin; divide dough into 36 small portions, forming into balls; place three balls in each muffin cup. Brush with melted butter. Let stand for 30 minutes.
4. Bake at 425°F (220°C) for 10 to 12 minutes.

Makes 12 rolls.

Note: Use an inexpensive instant-read pocket thermometer for checking temperatures. Sold in cookware shops these thermometers take guesswork out of cooking and baking.