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
- 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 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.
