Butter-Dipped Cloverleaf Rolls

Recipe Ingredients

1 teaspoon	5ml	Sugar
2 tablespoons	30ml	Dry yeast
1/4 cup	59ml	Warm water
1 1/4 cups	296ml	Buttermilk
1/4 cup	49g / 1.7oz	Butter - softened, and
		Cut up, plus more for greasing
1/4 cup	49g / 1.7oz	Sugar
2 teaspoons	10ml	Salt
3 cups	187g / 6.6oz	Bread flour - (to 4 cups)
1/2 cup	99g / 3.5oz	Butter - melted

Recipe Instructions

In large bowl, sprinkle sugar and yeast over warm water and stir briefly. Let stand, allowing yeast to swell, 2 to 3 minutes.

Warm buttermilk in the microwave for 1 minute. Stir in buttermilk, butter chunks, sugar, salt and most of flour. Knead to make soft dough, adding more flour as required, until smooth and elastic, 8 to 10 minutes.

Place in lightly greased bowl and cover. Allow to rise until double in bulk, about 45 minutes, or refrigerate at least 8 hours or overnight (if refrigerating, allow dough to warm up before proceeding, 2 to 3 hours).

Divide dough into 12 portions. Cut each portion into 3 chunks and dip in melted butter. (For more traditional looking rolls, form chunks into small balls by rolling dough between hands.)

Place 3 balls or chunks into each well of 12-cup muffin tin. Drizzle any leftover melted butter over rolls. Cover lightly with plastic (slipping entire baking sheet into a large, trash bag works well) and allow to rise until double in bulk, 30 to 40 minutes.

Bake at 375 degrees 10 minutes; reduce heat to 350 degrees and bake until lightly browned, another 15 to 20 minutes.

Variation: Add 1 tablespoon finely crushed garlic and 2 tablespoons minced fresh parsley to melted butter. Proceed as above.

This recipe yields 1 dozen rolls.

Each roll: 266 calories; 540 mg sodium; 32 mg cholesterol; 12 grams fat; 32 grams carbohydrates; 7 grams protein; 0.10 gram fiber.

Source:
The Los Angeles Times, 11-21-1999

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