Cloverleaf Rolls

  • 1 - 1/4 oz. package active dry yeast or 2 1/2 tsp active dry yeast
  • 1/4 cup warm water
  • 2 1/4 cups all-purpose or bread flour
  • 1/4 tsp baking soda
  • 1/2 cup lukewarm buttermilk
  • 2 Tbsp granulated sugar
  • 1/4 cup vegetable oil
  • 1/2 tsp salt
  • 2 Tbsp butter, melted image placeholder

Dissolve yeast in warm water - 105° to 115° F 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, 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 for 10 to 12 minutes.

Servings: 12 rolls
Submitted by: Recipe Group Member