Buttermilk Cloverleaf Rolls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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this is from First magazine Ingredients:
1/2 cup butter, melted |
2 cups buttermilk |
2 pkgs (.25oz each) active dry yeast, like fleischmann's |
1/2tsp baking soda |
2tbs granulated sugar |
2tsp salt |
5-6 cups all purpose flour |
1 egg, lightly beaten |
Directions:
1. Heat oven to 400F. In small sauce pot, cook butter and buttermilk 2 min. or until warm and thermometer inserted in mixture not toughing sauce pot, reads 110F. removed from heat. Stir in yeast. Let sit 3 min. Stir until yeast is completely dissolved. In bowl combine yeast mixture, baking soda, granulated sugar and salt until blended. Stir in flour., 1/2 Cup at a time until dough leaves sides of bowl.
2. On lightly floured surface, knead dough 10 min, or until smooth and no longer sticky, adding more flour as needed. Shape into ball; place in large buttered bowl, turing to coat dough in butter. Cover with plastic wrap. In warm place, let dough rise 45 min, or until doubled in size; punch dough down.
3. Divide dough into 24 even pieces. Divide each piece into 3 balls. Place 3 balls into each well of buttered 24 cup muffin pan. Cover; let rise 30 min more or until dough is doubled in size. Using pastry brush coat top of rolls with egg. Bake 15 min or until rolls are golden brown.
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