Cloverleaf rolls are a festive addition to any meal. A bit of sugar blends with zesty buttermilk to create a rich, moist interior.
1 (0.25-ounce) package active dry yeast or 2 1/4 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
- 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.
- 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.
- 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.
- Bake in a preheated oven at 425°F (220°C) for 10 to 12 minutes.
Makes 12 dinner rolls.
Tip: Use an inexpensive instant-read pocket thermometer for checking temperatures. Sold in cookware shops these thermometers take guesswork out of cooking and baking.