Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Buttermilk Cloverleaf Rolls




Source of Recipe


CD Kitchen


List of Ingredients




1/2 C Butter
2 C Buttermilk
2 Pk Dry Yeast
1/2 Ts Baking Soda
2 Tb Sugar
2 Ts Salt
5 C Flour
1 Egg -- Slightly Beaten


Recipe



Heat the butter and buttermilk until hot. Combine with
the yeast and let stand 2-3 minutes until the yeast has
dissolved. Stir in the baking soda, sugar and salt.
Gradually stir in flour until the dough starts to leave
the sides of the bowl. Knead the dough on a floured work
surface, adding more flour if sticky, until smooth and
elastic, about 10 minutes. Shape the dough into a ball,
put in a buttered bowl, and turn so that it is buttered
all over.

Cover and let rise until double in bulk, about 45 minutes.
Butter three 6 cup muffin tins. Punch the dough down. Divide
into 18 portions; ten form each into 3 balls. Put 3 balls
into each muffin cup. Cover and let rise until double in size,
about 30 minutes. Heat the oven to 400øF. Brush the tops of
rolls with egg. Bake until the rolls are browned, 15-20 minutes.