In yeast breads such as these dinner rolls, buttermilk creates a soft, supple crumb, great sliceability and tangy aroma. Shake buttermilk vigorously; the good stuff can fall to the bottom of the carton.

Source: Midwest Living

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Jason Donnelly

Recipe Summary

prep:
45 mins
rise:
1 hr
bake:
15 mins at 375°
Yield:
about 2 dozen rolls
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Ingredients

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Directions

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  • Lightly grease two muffins tins (24 muffin cups); set aside.

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  • In a saucepan combine butter, sage and 2 tablespoons of the sugar over medium-high heat; stir just until butter is melted. Stir in buttermilk and heat just until warmed; do not let mixture come to a boil. Remove from heat; cool to room temperature.

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  • In a bowl, combine the yeast ad remaining 1 tablespoon sugar. Stir in the warm water; set aside in a warm place for 5 minutes, until yeast froths and doubles in size. Add the yeast mixture to the buttermilk mixture; stir to combine.

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  • In a separate large bowl, stir together the flour, salt, and baking soda. Add the buttermilk-yeast mixture and stir to combine, forming a sticky dough. Loosely cover the bowl with a clean cloth; let stand in a warm place about 30 minutes, until dough has risen slightly. (At this point, the dough can be refrigerated in an airtight container up to 1 day. Before proceeding with recipe, remove from refrigerator and let rest for 15 to 20 minutes.

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  • Preheat oven to 375°F.

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  • Turn out dough onto a lightly floured surface. Knead several times, until dough is easy to work with. Pinch off pieces of dough and form into 1-inch balls. To shape cloverleaf rolls, nestle three 1-inch balls in each muffin cup. Loosely cover with a clean cloth and let rise in a warm place for 30 to 45 minutes, until doubled in size.

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  • Uncover rolls, brush lightly with melted butter, then bake about 15 minutes, until golden brown. Remove from oven. Serve warm.

To Reheat:

Wrap rolls in foil. Warm rolls in a 350°F oven about 15 minutes or until heated through. If rolls are frozen, thaw first, then heat as above.

Nutrition Facts

142 calories; total fat 5g; saturated fat 3g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 13mg; sodium 205mg; potassium 64mg; carbohydrates 20g; fiber 1g; sugar 2g; protein 3g; trans fatty acidg; vitamin a 146IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 60mcg; vitamin b12mcg; calcium 20mg; iron 1mg.

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